1 Miscellaneous bacterial contamination

Homemade green plum wine is simple to make, and it is difficult to meet the disinfection conditions of the factory. Miscellaneous bacterial contamination is easily caused, because homemade green plum wine cannot sterilize the container and green plums. If done thoroughly, a lot of miscellaneous bacteria will remain. After a period of storage, the humid environment in the wine tank is very suitable for bacterial reproduction and growth, which will affect the quality of green plum wine. Long-term drinking will affect the health of the body.

Recommendation: Wash your hands before brewing green plum wine, and clean the green plums and containers. It is best to scald the container with hot water several times. 2 The risk of methanol exceeding the standard

Home-made green plum wine may also have the risk of methanol exceeding the standard. Generally speaking, if the quality of the green plums is fresh enough, the selection and brewing method are proper, and the cans are sealed properly, it is not easy for methanol to exceed the standard. , but when the raw materials become moldy or the storage temperature is too high, it is easy for methanol to exceed the standard.

Hazards of excessive methanol: If the concentration exceeds 0.2, it will cause damage to the human body. In severe cases, coma and permanent blindness may occur.

Recommendation: Use fresh green plums for brewing instead of stale or rotten green plums. Too high a temperature will increase the chance of methanol production. Generally, the brewing temperature is 20-30 degrees. . 3 Improper storage may cause explosion

In the process of storing green plum wine, some people will completely fill the wine jar when filling the green plums, or even directly use plastic bottles to brew the green plums. These are incorrect. As time goes by, green plum fermentation will produce a certain amount of alcohol and gas. If the pressure in the bottle is too high, the bottle will be opened. The green plum wine is not made, but a small explosion occurs. You can’t even think about it. value.

Recommendation: Use glass bottles or clay pots to store green plums, and do not overfill the green plums, leaving one-third of the space in the container. 4 How to make authentic green plum wine

1. First, select unqualified green plums with damaged skin, staleness, insect eyes, and partial rot.

2. Pour the picked green plums into salt water, turn and rub them, and soak them for about an hour (to remove astringency and pesticide residues).

3. Then remove the plum blossoms and clean the green plums again.

4. Drain the water from the green plums. Then use a cloth to absorb the water and let it air dry until you see the green plum hairs.

5. Put all the green plums into a glass bottle and add white wine (50 degrees).

6. Let the green plums soak for two weeks before adding sugar, so that the finished green plums will be bulging and wrinkle-free.

7. At this time, add 15-20 pieces of dried perilla leaves to add a unique flavor to the plum wine! Generally, it can be drunk after soaking for 6 months, but the longer it is, the better it tastes.

Tips: Recommended ratio: green plum: white wine: rock sugar. 1:1:0.7