Research on the Key Technology of Green Plum Wine Fermentation
This article proposes a series of solutions to the key technical problems in the fermentation process of green plum wine,such as low separation efficiency between pulp and liquor,incomplete saccharification,contamination of miscellaneous bacteria,and loss of flavor substances.these solutions include optimizing the pulp crushing and pressing process,adopting efficient composite saccharifying enzymes,strengthening aseptic operation process control,and selecting flavor metabolism engineering strains.Through the integration and innovation of biotechnology and engineering optimization methods,the conversion rate,purity,and flavor quality of the fermentation process of green plum wine are improved,laying a solid foundation for promoting the healthy and sustainable development of the green plum wine industry.
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