Fecha de publicación: 06/09/2022 Fuente: WIPO Wine The invention discloses a preparation method of crisp plum liqueur. The method comprises the following steps: selecting materials, cleaning, denucleating, putting into a tank, adding sulfur dioxide and pectinase, adding white granulated sugar for sugaring, adding activated saccharomycetes, fermenting and then leading out clear juice, carrying out temperature-controlled fermentation, supplementing sugar acid liquor into pulp for fermenting, distilling, adding distilled liquor into clear juice fermentation liquor, retaining residual sugar to terminate fermentation, storing and ageing at low temperature, blending, clarifying, roughly filtering and freezing and filtering. And finely filtering and filling. The method for producing the crisp plum liqueur by adopting a method for stopping fermentation and retaining residual sugar improves the quality of the liquor to a great extent. The produced crisp plum liqueur is clear and transparent in wine body, high in light transmittance, bright and stable in color, free of other impurities such as pulp, pomace and the like, free of suspended solids and precipitates, qualified in methanol content, free of oxidation color and flavor change, precipitation and turbidity after being processed and stored for a long time, and has the typicality of crisp plum fermented wine.