Purple plum wine

Purple plum wine

　　Purple plum wine is a fruit wine meticulously crafted from blackcurrants using a unique process that combines selection, crushing, fermentation, and maceration.

　　 Production Method 1. The raw materials for making fruit wine must be fresh, ripe, and free from unripe, green, or rotten fruits. Fruits must be picked and processed on the same day, and no raw materials are allowed to be left in liquid form, with quality control strictly enforced by dedicated inspectors.

　　 2. The main characteristic is the use of a combined fermentation and maceration process. Some fruits undergo fermentation in three phases—initial, middle, and final—resulting in mellow, smooth base wine with prominent aroma. Other fruits are macerated in deodorized alcohol, yielding vividly colored wine rich in fruity notes. Combining their distinct strengths results in a well-balanced fruit wine.

　　 3. The base wines produced by these two methods are stored separately or blended in specific proportions. Small samples are then prepared and taste-tested to determine the optimal blend ratio before large-scale production.

　　 4. After sorting and crushing black beans, they are placed in fermentation tanks with the addition of 5–7% white sugar, 5% deodorized alcohol, and 0.01% sulfur dioxide. The mixture is stirred evenly, then pectinase is added, followed by 18–24 hours of settling. Cultured yeast is then introduced for initial fermentation.

　　 5. During primary fermentation, the sugar addition temperature is maintained at 22–25°C. After separating the pomace, additional sugar is added for secondary fermentation to produce secondary fermentation juice, which is stored for later blending. The pomace from the second separation is again sugared and fermented, and after distillation, black bean brandy is obtained.

　　 6. After primary fermentation ends and separation occurs, sealed medium fermentation begins. Additional white sugar is added, and the fermentation temperature is kept at 20–22°C. The separated pomace is transferred to the secondary fermentation tank.

　　 7. After medium fermentation, additional white sugar is added, and fermentation continues in the basement at a controlled temperature of 13–15°C for one month, achieving a final alcohol content of over 10°.

　　 8. After the three fermentation stages, several types of base wine are blended and poured into barrels for full-barrel aging at around 13°C for three years.

　　 9. After aging, a freezing process is applied to the base wine to ensure stability, followed by filtration and blending.

　　 10. The quality of the wine heavily depends on blending. Particular attention is paid to the ratio of fermented wine to macerated wine, as well as the proportion of new and aged wine. The proper combination of first and second-run base wines is a crucial technical aspect that requires patience, precision, and careful adjustment. The final formula is determined only after tasting.

　　 Aroma: Features black bean fruit fragrance and aged wine bouquet.

　　 Flavor and style: Smooth and mellow, with balanced sweetness and acidity, a full-bodied texture, and distinctive character.