Continuous production methods of plum-wine with grape juice having plum flavor were studied.
For preparation of grape juice having high plum flavor, matured plum “Gyokuei” was extracted with concentrated white grape juice, and as the most suitable yeast for plum-wine making, wine yeast “Montrachet” was selected among 5 yeast strains.
By continuous fermentation of raw material using immobilized cell reactor, acetic acid and other organic acids in plum-wine decreased and higher alcohols and their esters increased comparing with that of plum-wine made by batch method.Mild and flavorous plum-wine could be obtained by continuous fermentation at low temperature (15°C) using wine yeast “Montrachet” packed immobilized reactor.
