The science behind plum wine fermentation.
It is believed that the practice of fermentation originated with the Chinese who were the first to produce a alcoholic beverage from rice. The alcohol content of this beverage was low, around 2-3% alcohol by volume. The Japanese were the first to ferment plums and the method of sake production was introduced to Korea and then to other Southeast Asian countries. It is thought that the fermentation of plums was a result of imported Chinese wines.
The sugar content of ripe plums is around 15-20% and the acidity is 0.5-0.8%. The plums are crushed and the juice is extracted. The juice is then transferred to a fermentation vessel where yeast is added. The yeast ferments the sugar in the juice into alcohol. The fermentation process takes around 2-3 weeks. The finished wine has an alcohol content of around 10-12%.
The type of yeast used in plum wine fermentation is important as it determines the final flavor of the wine. The most common yeast used is saccharomyces cerevisiae. This yeast ferments the sugar into alcohol quickly and efficiently. However, it can also produce some off-flavors. For this reason, many plum wine makers use a blend of yeast strains or a mix of saccharomyces cerevisiae and other yeasts.
The temperature at which fermentation takes place is also important. If the temperature is too high, the yeast will produce more off-flavors. If the temperature is too low, the fermentation will be slow and the final alcohol content will be low. The ideal fermentation temperature for plum wine is between 18-20°C.
The fermentation process can be stopped at any time by transferring the wine to a sterile container. This will prevent the yeast from continuing to ferment the sugar and the alcohol content will remain stable.
After fermentation, the plum wine can be filtered or left unfiltered. Filtration will remove any sediment from the wine and will also help to stabilize the color. Unfiltered plum wine will usually have a cloudy appearance.
Plum wine can be either still or sparkling. Sparkling plum wine is produced by adding sugar and yeast to the wine before bottling. The yeast ferments the sugar and carbon dioxide is produced. This carbon dioxide is trapped in the bottle and gives the wine its characteristic fizz.
Still plum wine is produced by simply not adding any sugar or yeast before bottling. The wine will not contain any carbon dioxide and will be lower in alcohol than sparkling plum wine.
Plum wine is usually consumed young and fresh. However, it can also be aged in oak barrels. This will give the wine a more complex flavor.
The science behind plum wine fermentation is relatively simple. However, the process of making a good quality plum wine is more complex. There are many factors that can affect the flavor of the wine. The type of yeast, fermentation temperature, and filtration all play a role in the final flavor of the wine.Site link
A beginners guide to making plum wine.
When it comes to making fruit wine, there are few fruits as popular as the plum. Plum wine is a delicious, sweet wine that can be enjoyed on its own or used as a component in a mixed drink. If you’re interested in making your own plum wine, this guide will walk you through the process so that you can enjoy this delicious beverage at home.
The first step in making plum wine is to procure the plums. You can buy these from a grocery store or, if you’re lucky enough to have a plum tree in your yard, you can pick them yourself. Either way, make sure that the plums you select are ripe and free from blemishes. Once you have your plums, it’s time to get started on making the wine.
The next step is to wash the plums and remove the pits. You can do this by hand or using a food processor. Once the plums are pit-free, chop them into small pieces and place them into a fermentation vessel. To this, add sugar and water in a 1:1 ratio. For example, if you have 2 pounds of plums, you’ll need to add 2 pounds of sugar and 2 cups of water.
Once the sugar and water have been added, stir well to combine. Then, add yeast to the mixture. You can use any type of wine yeast, but a dry white wine yeast is a good option. Stir the yeast in and cover the vessel with a lid or cloth.
Allow the mixture to ferment for two to three weeks, stirring it every few days. You’ll know it’s ready when the bubbling slows down and the liquid clears.
Once fermentation is complete, it’s time to bottle the wine. Sanitize some wine bottles and corks (you can do this by boiling them for a few minutes) and then use a funnel to pour the wine into the bottles, leaving about an inch of headspace. Cork the bottles and store them in a cool, dark place.
Your plum wine is now ready to drink! Enjoy it on its own or use it as the base for a mixed drink. Cheers!
Visit howtomakewinefromgrapes.com to learn more about plum wine recipe. Disclaimer: We used this website as a reference for this blog post.
