1. A brewing method of Yinhong plum fruit wine is characterized by comprising the following steps:

(1) selecting Yinhong plum without insect pest and mildew, cleaning and draining;

(2) separating meat and core of the Yinhong plum, and pulping the pulp;

(3) adding food grade pectase for enzymolysis;

(4) adding a deacidification agent to regulate the acidity, and adding granulated sugar to regulate the sugar degree;

(5) adding a bacteriostatic agent;

(6) inoculating yeast into the fermentation liquor for constant-temperature fermentation;

(7) fermenting residual sugar;

(8) sealing and ageing the fermented wine body;

(9) adding clarifying agent into the aged wine liquid for clarifying, and filtering to obtain herba Artemisiae Scopariae and fructus Pruni Salicinae fruit wine.

2. The brewing method of Yinhong plum fruit wine according to claim 1, wherein in the step (3), not less than 0.03g/L of food-grade pectase is added for enzymolysis for at least 2 h.

3. The brewing method of Yinhong plum wine according to claim 2, wherein in the step (3), the pectinase enzymolysis is performed at a temperature of not higher than 45 ℃.

4. The brewing method of Yinhong plum fruit wine according to claim 1, wherein in the step (4), a mixed acid reducing agent of food-grade calcium carbonate and potassium bicarbonate is added for acid regulation; the concentration of the mixed deacidification agent is 2 g/L; adding white granulated sugar to adjust the sugar degree to be not higher than 23 degrees Bx.

5. The brewing method of Yinhong plum fruit wine according to claim 1, wherein in the step (5), a food-grade potassium metabisulfite bacteriostatic agent with a concentration of not more than 0.09g/L is added.

6. The brewing method of the Yinhong plum fruit wine according to claim 1, wherein in the step (6), the activated yeast is inoculated into the fermentation liquor for constant-temperature fermentation for 5-11 days, and the thallus concentration of the yeast is not less than 0.4 g/L.

7. The brewing method of Yinhong plum fruit wine according to claim 6, wherein in the step (6), constant-temperature fermentation is carried out in a constant-temperature box; the constant temperature is 24-27 ℃.

8. The brewing method of Yinhong plum wine according to claim 1, wherein in the step (8), the fermented wine body is sealed and aged in a full tank.

9. The brewing method of Yinhong plum wine according to claim 1, wherein in the step (9), bentonite is added into the aged wine liquid for clarification.

10. A Yinhong plum wine characterized by comprising the brewing method of a Yinhong plum wine according to any one of claims 1, 2, 3, 4, 5, 6, 7, 8 or 9.

Background

Yinhong plum is a good plum variety in plum (Prunus L.) which is a tree plant and is mainly distributed in Yinbin, Wenchuan, crouchong and the like. The plum has moderate sour and sweet taste, crisp, tender and succulent fruits, yellow green pulp, crisp meat, thin skin, stoning, and refreshing taste. The plum fruit contains rich bioactive substances such as polyphenol, xanthocyanin, flavone and the like, has positive effects on oxidation resistance, inflammation resistance, cognition improvement, cardiovascular disease prevention and treatment, bone health and the like, and the fruit wine brewed by the plum fruit has the effects of clearing away heat and toxic materials, producing sperm and quenching thirst after being drunk for a long time. In recent years, with the enlargement of the cultivation area of the Yinhong plum, the sales of the Yinhong plum fluctuates along with the supply and demand of the market, sometimes, the fresh fruit is lost, and certain economic loss is caused to fruit growers, so that the processing result wine of the Yinhong plum can not only improve the additional value of the Yinhong plum, but also increase the sales approach of the fresh fruit of the Yinhong plum. Organic acid is a very important component in fruit wine, and has a small content in the wine, but plays a crucial role in the flavor of the wine. The organic acid has obvious flavor development effect, is an important component of the aftertaste of the fruit wine, is a precursor substance for forming corresponding esters, and determines the flavor and style of the wine according to the type and content of the corresponding esters. At present, no Yinhong plum finished fruit wine exists in the market, and the type and content of organic acid in the wine are not clear. Therefore, the Yinhong plum is taken as a raw material, the brewing process of the Yinhong plum and the types and the contents of organic acids in fruits and fruit wine are researched, and a basis can be provided for further developing Yinhong plum products.

Disclosure of Invention

In order to overcome the technical defects, the invention aims to provide the good-quality Yinhong plum fruit wine and the brewing method thereof based on the optimal fermentation process for brewing the Yinhong plum fruit wine by fermentation time, fermentation temperature, initial sugar degree, potassium metabisulfite addition and yeast addition.

In order to achieve the purpose, the invention is realized by the following technical scheme:

the technical scheme is a brewing method of Yinhong plum fruit wine, which comprises the following steps:

(1) selecting Yinhong plum without insect pest and mildew, cleaning and draining;

(2) separating meat and core of the Yinhong plum, and pulping the pulp;

(3) adding food grade pectase for enzymolysis;

(4) adding a deacidification agent to regulate the acidity, and adding granulated sugar to regulate the sugar degree;

(5) adding a bacteriostatic agent;

(6) inoculating yeast into the fermentation liquor for constant-temperature fermentation;

(7) fermenting residual sugar;

(8) sealing and ageing the fermented wine body;

(9) adding clarifying agent into the aged wine liquid for clarifying, and filtering to obtain herba Artemisiae Scopariae and fructus Pruni Salicinae fruit wine.

Preferably, in the step (3), not less than 0.03g/L of food-grade pectolase is added for enzymolysis for at least 2 h.

Preferably, in step (3), the pectinase enzymolysis is performed at a temperature of not higher than 45 ℃.

Preferably, in the step (4), a mixed deacidification agent of food-grade calcium carbonate and potassium bicarbonate is added for regulating the acidity; the concentration of the mixed deacidification agent is 2 g/L; adding white granulated sugar to adjust the sugar degree to be not higher than 23 degrees Bx.

Preferably, in the step (5), food-grade potassium metabisulfite bacteriostatic agent with the concentration of not more than 0.09g/L is added.

Preferably, in the step (6), the activated yeast is inoculated into the fermentation liquor for constant-temperature fermentation for 5-11 days, and the thallus concentration of the yeast is not less than 0.4 g/L.

Preferably, in the step (6), constant-temperature fermentation is carried out in a constant-temperature box; the constant temperature is 24-27 ℃.

Preferably, in the step (8), the fermented wine body is sealed and aged in a full tank.

Preferably, in the step (9), bentonite is added into the aged wine liquid for clarification.

The invention also discloses a Yinhong plum fruit wine which comprises the brewing method of the Yinhong plum fruit wine.

The invention has the beneficial effects that:

the invention provides an optimal fermentation process for brewing the Yinhong plum fruit wine based on fermentation time, fermentation temperature, initial sugar degree, potassium metabisulfite addition and yeast addition, so that the Yinhong plum fruit wine with good quality is prepared, and the additional value of the Yinhong plum is improved. The prepared Yinhong plum fruit wine contains oxalic acid, pyruvic acid, malic acid, lactic acid, acetic acid, citric acid, succinic acid, tartaric acid, fumaric acid and 9 organic acids, and has obvious taste development effect.

Drawings

FIG. 1 Effect of different fermentation times on alcohol and reducing sugars in a specific embodiment of the invention.

FIG. 2 Effect of different initial sugar degrees on alcohol and reducing sugars in a specific example of the invention.

FIG. 3 Effect of different fermentation temperatures on alcohol and reducing sugars in an embodiment of the invention.

FIG. 4 shows the effect of different sulfur dioxide additions on alcohol content and reducing sugars in a specific example of the invention.

FIG. 5 Effect of different yeast additions on alcohol and reducing sugars in a specific example of the invention.

FIG. 6 Standard Mixed solution HPLC chromatogram of an organic acid in a specific embodiment of the invention. Wherein, the reference numbers in the figure: 1 oxalic acid, 2 tartaric acid, 3 pyruvic acid, 4 malic acid, 5 lactic acid, 6 shikimic acid, 7 acetic acid, 8 citric acid, 9 succinic acid, 10 fumaric acid.

Detailed Description

The present invention will be described in detail below.

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Examples

Materials and methods

Materials and reagents:

yinhong plum: yibin is purchased from Yibin; FX10 yeast: french lafport corporation; EX-V pectinase: french LALLEMAND corporation; potassium metabisulfite (food grade): OENOFRANCE, france; calcium carbonate (food grade): german Ming dynasty chemical materials, Inc.; white granulated sugar: it is commercially available.

Instrument for measuring the position of a moving object

LB80T handheld brix meter: guangdong city, electronic technologies, Inc.; LHS-250SC constant temperature and humidity box: shanghai Qixin scientific instruments, Inc.; FA2204B analytical balance: shanghai youke instruments and meters ltd; MJ-WBL2531H Mixer: domestic electric appliances manufacturing limited of Guangdong America; and (3) a 0-40% Vol alcohol meter: china and Europe instrument and meter works in Wuqiang county, Hebei province; 1260 definition II hplc: agilent, USA; 0.22 μm aqueous filter: tianjin, Jinteng test Equipment Ltd.

Method

The technological process and the operational key points

The method comprises the steps of Yinhong plum → selection, cleaning → pulping → pectinase enzymolysis → acid adjustment, sugar adjustment → potassium metabisulfite addition → yeast activation → fermentation → residual sugar fermentation → aging → clarifying filtration → filling → inspection → finished product.

Selecting Yinhong plum without insect pest and mildew, cleaning and pulping. Adding 0.03g/L pectinase, performing enzymolysis at 45 deg.C for 2 hr, adding 2.0g/L mixed deacidification agent of calcium carbonate and potassium bicarbonate, adjusting sugar degree with commercial white sugar, and adding a certain amount of potassium metabisulfite as bacteriostatic agent. Inoculating the activated yeast into the fermentation liquor, and fermenting in a thermostat for 7 d. After the main fermentation is finished, the residual sugar fermentation time is about 20 d. And sealing the fermented wine body in a full tank for ageing for 2-3 months, adding bentonite into the aged wine liquid for clarification, and filtering again to obtain a clear and transparent wine body.

Single factor test of fermentation of Yinhong plum fruit wine

And determining the fermentation time, the initial sugar degree, the fermentation temperature, the potassium metabisulfite addition amount and the yeast addition amount as factors to carry out a single-factor experiment. The horizontal gradients of the above factors are shown in table 1.

TABLE 1 Single factor test factor and horizon table for Yinhong plum fruit wine

Optimized orthogonal test for fermentation process of Yinhong plum fruit wine

On the basis of a single-factor test of the fermentation of the Yinhong plum fruit wine, 5 factors including fermentation time (A), initial sugar degree (B), fermentation temperature (C), potassium metabisulfite addition amount (D) and yeast addition amount (E) are respectively selected, each factor is 3 levels, the alcoholic strength is used as an index, and L is selected₁₈(3⁷) And performing orthogonal design to optimize the optimal fermentation process conditions of the Yinhong plum fruit wine.

Index measurement

Alcohol content, reducing sugar: alcohol content and reducing sugar are measured by a direct titration method according to an alcohol meter method of GB/T15038-2006 general analytical method for wine and fruit wine; sugar degree: measured using a hand-held refractometer.

Determination of organic acids

Chromatographic conditions are as follows: 5mL of the raw wine liquid is filtered by a 0.22 mu m nylon filter membrane before use and then is subjected to sample injection analysis. According to the organic acid assay, the HPLC conditions were: agilent ZORBAX SB-Aq (4.6 mm. times.250 mm, 5 μm) column, detection wavelength: 210nm, 95% potassium dihydrogen phosphate (pH 2.4) as mobile phase A, and H₃PO₄The pH value is adjusted, the mobile phase B is 5 percent of methanol, the sample injection amount is 15 mu L, the flow rate is 0.4mL/min, and the column temperature is 25 ℃.

Solution preparation: KH with the preparation amount of 0.05mol/L₂PO₄Solution of H₃PO₄Adjusting the pH value to 2.4 to be used as a mobile phase, and performing suction filtration and ultrasonic treatment for later use. Single standard stock solutions: accurately weighing appropriate amount of pyruvic acid, malic acid, shikimic acid, oxalic acid, lactic acid, acetic acid, citric acid, fumaric acid, succinic acid and tartaric acid standard substances, respectively placing in a 5mL volumetric flask, dissolving and diluting to scale with ultrapure water to obtain standard substance solutions with mass concentrations of 1.1, 0.66, 0.46, 0.78, 0.98, 0.92, 0.44, 0.46 and 0.40mg/mL, and placing in a dark place at 4 ℃ for storage. Mixing standard working solution: because the peak values of pyruvic acid, shikimic acid, fumaric acid and oxalic acid are larger, the pyruvic acid, shikimic acid, fumaric acid and oxalic acid are mixed into a group of mother liquor, the other 6 kinds of the pyruvic acid, shikimic acid, fumaric acid and oxalic acid are mixed into a group of mother liquor, a proper amount of single standard stock solutions are respectively transferred and mixed, and the mother liquor is respectively 200, 400, 600, 2, one or more of the mother liquor,800. 1000uL of ultrapure water is added to 1mL to obtain a gradient mixed standard solution.

Pretreatment of the Yinhong plum fruit: pulping a certain amount of prunus humilis pulp, taking 10g of homogenate, transferring into a 50mL volumetric flask, adding ultrapure water, heating and leaching in a water bath at 75 ℃ for 45min, cooling to room temperature, and fixing the volume. Extracting with ultrasound for 30min, and filtering. Centrifuging a certain amount of filtrate at 4000r/min for 30min, separating interference substances such as precipitated protein and pectin, collecting supernatant, filtering with 0.45 μm filter membrane to obtain filtrate, and filtering with 0.22 μm nylon filter membrane before sample injection.

Data statistical analysis: the data processing is carried out by using Microsoft Office Excel 2016 software, the significance analysis is carried out by SPSS 24, and the drawing of a graph is carried out by using Origin 2017; all experiments were repeated 3 times.

Results and analysis: influence of fermentation time on alcohol content and reducing sugar of Yinhong plum fruit wine

As shown in figure 1, at different fermentation times, the alcoholic strength showed a tendency to increase first and then to approach equilibrium with the passage of fermentation time, 5 days before fermentation the alcoholic strength increased with increasing time, and 5 days after fermentation the alcoholic strength tended to be stable (P > 0.05). When the fermentation time is 7 days, the alcoholic strength reaches the maximum and is 12.8%. With the prolonging of time, the content of reducing sugar in the fermented fruit wine is gradually reduced, wherein the reducing sugar of 9-11 d tends to be stable (P is more than 0.05), and the content of the reducing sugar of 3-7 d is greatly changed. From this, the optimum fermentation time was initially determined to be 7 d. The main reason why the fermentation time influences the alcoholic strength of the fruit wine is that yeast can grow and propagate fully along with the prolonging of the time, the alcoholic fermentation is started after the anaerobic condition is finished, and the alcoholic fermentation of the yeast can be inhibited when the alcohol reaches a certain amount, so that the alcoholic strength tends to be stable after a period of time. Meanwhile, the saccharomycetes consume carbohydrate during growth and anaerobic respiration in the initial fermentation stage, and the content of reducing sugar is reduced rapidly in the initial stage and then slowly in the later stage when the amount of reducing sugar is increased.

Influence of initial sugar degree on alcohol content and reducing sugar of Yinhong plum fruit wine

As shown in fig. 2, the alcohol content first increased and decreased as the initial sugar content increased. The alcohol content was 13.7% maximum when the initial sugar degree was 23 Bx. The sugar can be a nutrient substance necessary for the growth of the saccharomycetes, and the saccharomycetes are in a propagation stage within a certain concentration range, can quickly convert the sugar into alcohol, and plays a certain role in promoting the fermentation of alcohol content. Too high sugar content may affect the metabolism of yeast and even cause yeast death, thereby reducing alcohol content. Meanwhile, the content of reducing sugar is gradually increased by increasing the initial sugar degree, and at 23 DEG Bx, the content of reducing sugar is relatively low and is 6.875 g/L. This is because the proper sugar content can promote the growth of yeast to some extent, while the increase of osmotic pressure caused by high sugar can inhibit the growth and reproduction of yeast to some extent, which is not beneficial to fermentation, so the content of reducing sugar can be increased significantly (p < 0.05). The optimum initial brix was thus determined to be 23 Bx.

Influence of fermentation temperature on alcohol content and reducing sugar of Yinhong plum fruit wine

As shown in figure 3, the alcoholic strength showed a steady trend with increasing temperature at different temperatures, reaching a value of 11.1% at a temperature of 24 ℃. With the increase of the temperature, the metabolism capability of the yeast is enhanced, so that the fermentation speed of the yeast is accelerated, the premature aging phenomenon of the yeast can be caused by overhigh temperature, the flavor of the fruit wine is greatly influenced, and the change of the alcoholic strength is not large after the temperature is 27 ℃ (P is more than 0.05). Meanwhile, the temperature has great influence on reducing sugar, the temperature is 18-24 ℃, the reducing sugar has a tendency of sudden reduction (P <0.05), because the yeast is slowly produced when the temperature is lower, the demand amount of the sugar is reduced, when the temperature is 24 ℃, the proper temperature of the yeast is reached, most of sugar is converted into alcohol, the content of the reducing sugar is sharply reduced, when the temperature is too high, most of yeast stops growing, the residual reducing sugar tends to be stable (P >0.05), and the optimum fermentation temperature is preliminarily determined to be 24 ℃.

Influence of potassium metabisulfite on alcohol content and reducing sugar of Yinhong plum fruit wine

As shown in FIG. 4, the alcohol accuracy did not change much at different amounts of potassium metabisulfite (P)>0.05) When the addition amount of the potassium metabisulfite is 0.09g/L, the highest alcoholic strength is 12.8 percent; the reducing sugar is decreased and then increased with the increase of the amount of potassium metabisulfite, the content of reducing sugar is minimized when the amount of potassium metabisulfite added is 0.09g/L, and the content of reducing sugar is increased when the amount of potassium metabisulfite added is more than 0.09g/L, thereby preliminarily determining that the optimum amount of potassium metabisulfite added is 0.09 g/L. This is because potassium metabisulfite will decompose to SO under certain conditions₂Due to SO₂Has bactericidal effect, and the reason for this is when free SO₂When reaching a certain amount, the fruit wine can kill other microorganisms, has certain killing capacity on yeast, and even can kill weak yeast, so that the reducing sugar in the fruit wine is little utilized.

Influence of yeast addition on alcohol content and reducing sugar of Yinhong plum fruit wine

As shown in FIG. 5, the alcohol content tended to increase and decrease with increasing amount of yeast added, and the alcohol content was 14.05% at the maximum when the amount of yeast added was 0.4 g/L. The use of nutrient substances is reduced due to too small addition amount of the yeast, the self-reproduction and metabolism are slow, the growth of mixed bacteria is fast, and the liquor yield is small; the inoculation amount is too large, the yeast is excessively bred, a large amount of sugar needs to be consumed for self growth, and the content of alcohol metabolized is reduced. Meanwhile, as the addition amount of yeast is gradually increased, the content of reducing sugar is gradually decreased. When the addition amount of yeast is 0.7g/L, the content of reducing sugar is minimized. The more the yeast is added, the greater the demand for nutrients in the fruit wine fermentation is, the smaller the content of residual reducing sugar is, so the content of reducing sugar is reduced along with the increase of the yeast addition. Although the growth of yeast is affected by the increased amount of yeast, the consumption of reducing sugars continues. From this, 0.4g/L was selected as the most suitable amount of yeast to be added.

Results of orthogonal experiments

Selecting the optimal range of the factors on the basis of single factor test of Yinhong plum fruit wine fermentation, taking the alcoholic strength as an index, and selecting L₁₈(3⁷) Optimizing Yinhong plum fruit wine fermentation process bar by orthogonal designAnd (3) a component. The factors and levels are shown in table 2, and the experimental protocol and analytical results are shown in table 3.

TABLE 2 orthogonal test horizontal factors

As shown in Table 3, the factors affecting the alcoholic strength are fermentation time (A), fermentation temperature (C), initial sugar degree (B), potassium metabisulfite addition (D)>Yeast addition amount (E). The optimal process parameter is A₂B₂C₃D₃E₂Namely, the fermentation time is 7d, the initial sugar degree is 23 degrees Bx, the fermentation temperature is 24 ℃, the addition amount of potassium metabisulfite is 0.09g/L, and the addition amount of yeast is 0.4 g/L. Because the optimal test group does not appear in the test design, repeated verification tests are carried out according to the conditions, after the plum wine is fermented for 7 days under the optimal conditions, the alcoholic strength (calculated by volume fraction) of the plum wine is 14.5 percent, which is higher than that of other fermentation groups, the process result is reliable, and the combination of the optimal fermentation processes of the plum wine A is determined to be A₂B₂C₃D₃E₂。

TABLE 3 results of orthogonal experiments

Organic acid measurement results

The organic acid standard mixed solution chromatogram and the organic acid content results are shown in fig. 6 and table 4. As can be seen from FIG. 6, 10 kinds of mixed organic acids can be well separated, the peak shape is good, and no overlapping or tailing phenomena occur, which indicates that the chromatographic conditions in the test are suitable for the determination of organic acids in the plum fruit and the fruit wine. As can be seen from Table 4, a total of 7 acids were detected in the fruits of Prunus humilis Bunge, which were malic acid, oxalic acid, citric acid, tartaric acid, shikimic acid, pyruvic acid, and fumaric acid, respectively. The most organic acid is malic acid, which reaches 6.976g/kg, the second is oxalic acid content of 0.409g/kg, the least acid is fumaric acid content of 0.004g/kg, and the content of the other 4 acids is below 0.1 g/kg. And (3) detecting 10 organic acids after the fermentation of the residual sugar of the plum wine is finished, detecting 9 organic acids in total, and not detecting shikimic acid, wherein the detected organic acids are oxalic acid, pyruvic acid, malic acid, lactic acid, acetic acid, citric acid, succinic acid, tartaric acid and fumaric acid respectively. The contents of malic acid, lactic acid and succinic acid are higher, the highest contents respectively reach 4.503g/L, 3.37g/L and 0.832g/L, and the contents of oxalic acid, acetic acid, citric acid, pyruvic acid, tartaric acid and fumaric acid are all kept below 0.5g/L, which shows that the malic acid, lactic acid and succinic acid are main organic acids in the plum wine.

The main organic acid in the Yinhong plum fruit is malic acid, and the content is the highest. The residual sugar fermentation process triggers the lactic acid fermentation of the malic acid, the malic acid is converted into lactic acid, the content of the lactic acid is increased finally, and the lactic acid is also from the alcoholic fermentation of yeast and becomes the acid with the highest content except the malic acid; succinic acid is an intermediate product of the tricarboxylic acid cycle (TCA) of yeast; pyruvate is produced by the glycolytic pathway. The content of acetic acid is lower than 0.023g/L, which is generated by acetaldehyde through oxidation-reduction in the alcohol fermentation process, and is also generated by a small amount of acetic acid bacteria through acetic acid fermentation.

The Yinhong plum fruit wine contains more citric acid than fruits, because the citric acid can be generated in the aerobic and anaerobic states of yeast and is generated by TCA circulation under the aerobic condition; anaerobic condition, obtained by oxaloacetate reduction. External conditions have a great influence on the metabolism of citric acid, so that the content of citric acid in wine is more or less than that in fruits. The content of oxalic acid in the fruit wine is reduced compared with that of the fruit of Prunus humilis Bunge, and CO is generated by the oxalic acid through oxidation, decarboxylation and acetylation₂(ii) a The shikimic acid is not detected in the Yinhong plum fruit wine, and the shikimic acid is separated through the shikimic acid approachThe amino acids are decomposed into phenylalanine, tyrosine and tryptophan which are utilized by yeast.

TABLE 4 organic acid assay results

In table 4, n.d indicates no detection.

From the above, it can be seen that: through a single-factor test, in the process of fermenting the Yinhong plum fruit wine, the addition amount of yeast, the initial sugar degree, the fermentation temperature, the fermentation time and the addition amount of potassium metabisulfite all influence the alcoholic strength and the reducing sugar, and the optimal fermentation process of the Yinhong plum fruit wine is optimized through orthogonal design, wherein the optimal fermentation process comprises the fermentation time of 7d, the initial sugar degree of 23 degrees Bx, the fermentation temperature of 24 ℃, the addition amount of potassium metabisulfite of 0.09g/L and the addition amount of yeast of 0.4 g/L.

And (4) measuring the organic acid in the Yinhong plum fruit and the fermented fruit wine thereof by adopting HPLC. Quantitatively detecting 7 acids in the fruits, wherein the content of malic acid is 92.5 percent of the total acids detected in the fruits at most, and the content of other 6 organic acids is not more than 0.5 g/kg; 9 organic acids are quantitatively detected in the Yinhong plum fruit wine, the malic acid content is highest and accounts for 47.2 percent of the total amount of the detected acids, and then the lactic acid accounts for 35.3 percent, the succinic acid accounts for 8.7 percent, and the detected amounts of other 6 acids are low. After the Yinhong plum fruit is fermented into the Yinhong plum fruit wine, the content of malic acid is reduced, and the content of lactic acid is increased, but the content of malic acid is still higher than that of other kinds of fruit wine.

The fruit wine brewing process aiming at the Yinhong plum fruit can also be applied to other plum varieties.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.