Preservation method of plum wine:
1, cleaning, sterilization and sealing in place are the prerequisites for prolonging the shelf life of plum wine.
2. Store in a cool place. Avoid direct sunlight; Preservation and use of glass bottles; The temperature should be kept between 8℃ and 25℃, and the relative temperature is about 75%-80%. Try to avoid mixing with smelly items.
3, refrigerated storage in the refrigerator, the refrigerator temperature is relatively low, which is conducive to inhibiting the growth of bacteria and has a long storage time.
The longer the plum wine is stored, the easier it is for bacteria and methanol to exceed the standard, especially the self-made plum wine, whose sealing and sterilization work is not as good as that of the factory. Therefore, it is generally not recommended to store for more than two years, so as to avoid excessive bacteria, causing discomfort and unhealthy.
Extended data
Plum wine has a long history and profound cultural connotation. According to the Records of the Three Kingdoms, during the five years of Jian 'an, Liu Bei "learned from the scriptures, thinking it was a plan to hide his strength and bide his time", and Cao Cao invited Liu Bei to talk about heroes in the world by cooking wine in his childhood, so the story of plum wine and its "talking about heroes by cooking wine in his childhood" can be found in history books.
Mei wine is not a new category. In Yunnan, Guangdong, Fujian and other places in China, self-made plum wine has a long history, and Japan and South Korea also have the habit of drinking plum wine. The production technology of plum wine is mainly divided into two schools:
One is plum wine, represented by Guangdong, Zhejiang and Jiangsu provinces, where fresh plum fruits are soaked in rice wine or yellow wine. Some Japanese and Korean Mei Shengping also belong to this type.
The other is the green plum wine fermented by the accumulation of green plum fruits. Due to the backward production equipment and filtration equipment, the green plum wine produced by this process has a unique taste, but it is not easy to preserve and solve the precipitation problem.