Plum juice may contain 20% sugar, the juice is not always expressed, but the plums are pounded or allowed to ferment together. The wine is then of an ugly brown color.
Plum fruit gives wine with an appealing color and acceptable quality. Plum wines are quite popular in many countries, particularly in Germany and Pacific coastal states. Among the cultivars including Santa Rosa, Methley, Green Gage and Santa Rosa plum made the best quality wine.
To prepare plum wine, water and starter culture are added to the plums and fermented for about 10 days before pressing for juice.
Plum fruit is acidic in nature and to make palatable wine, besides dilution of the pulp with water, the alternative available is use of a yeast, Schizosaccharomyces pombe, as a de-acidifying agent in plum besides Saccharomyces cerevisiae var. ellipsoideus used for alcohol production.
To produce quality wine, besides acids, a proper balance do tannin and good quality fruity flavor are prerequisite.
Plum wine can be prepared from plum fruits either with skin or without skin of the fruit, but wines have considerable differences on physicochemical characteristics.
Alcoholic beverage of plum wine
