Fruit wine is very familiar to everyone. It is a kind of alcoholic beverage that is common in our life. It is a wine made from fermented fresh fruit itself and raw fruit juice as raw materials. At present, there are many types of fruit wines sold in the domestic market, such as cider wine, mulberry wine, pomegranate wine, kiwi wine, and Schisandra wine. The quality of good quality wine is not cheap, many farmers will make fruit wine, then what are the methods of fruit wine brewing? First, the traditional fermentation method Fresh and mature, non-decay fruit is slurried or juice is added to sugar and fruit koji fermentation. After 10-15 days of fermentation, filtration, clarification and sterilization, the fruit fermented wine is obtained. For example, when brewing raw fruit white wine, brandy will be fermented with small shochu equipment. The general fruit can be used to make wine such as grapes, apples, pears, oranges, kiwis, etc... Traditional fermentation methods have the following characteristics: 1. Fermentation method is the only effective method for acid-based dry-cutting. 2. After the end of fermentation, the sugar content of the remnant trade is very low. The raw sugar content of the original wine is less than 4 grams to facilitate the storage and management of the original wine. 3, the original wine is mature, the taste is alcoholic and the rate drops, the aftertaste is long and the wine is beautiful. 4, the whole process of fermentation due to a long time, the original weaving without sugar, diffuse material is more abundant. 5, the fruit aroma is rich, the process is more complicated. Second, the immersion method The soaking method, also known as sparkling wine, is a long tradition in China and is an important part of Chinese medicine health care. Fruit wine can add high-alcohol to rock sugar and fruit, generally fruit with less juice, such as: hawthorn, jujube, red dates, bayberry, litchi, cherry, etc. This method is more suitable. The characteristics of the immersion method are: 1, easy to operate. 2, can maintain the fresh aroma of the fruit. 3, better color. 4. Low cost. 5, due to high alcohol content, storage is not susceptible to microbial attack. 6, can accelerate the dissolution of some of the material components, reduce the dissolution of pectin substances, stability is good, but often there is a taste of alcohol and fullness and alcohol tingling. Third, the combination of fermentation and soaking This combination method has three ways to produce better quality fruit wine. 1. Select the fermentation process to prepare the original wine, and take the soaking to prepare the original wine, then immediately combine the two original wines into one, and combine them at room temperature 15~16 °C for storage. It can also be stored separately for a certain period of time, and then, according to the needs of the wine, temporarily mixed according to the share. 2. The fruit is first soaked, and after the raw wine is soaked, the sugar water is poured into the preserved fruit, and the artificially cultivated yeast is taken for fermentation to prepare the fermented original wine, and the two original wines are combined. This method is characterized by good fruit aroma, safe and stable fermentation, suitable for fruit processing with low juice content, and can make sweet and semi-sweet fruit wine. 3. The fruit is fermented first, and after the original wine is released, the skin residue is further immersed in the soaked raw wine, and the two original wines are combined. This method is characterized by high raw material utilization and is suitable for making sugary or sugar-free fruit wine. The above are the three methods of fruit wine brewing. The variety of fruit wines has our unexpected health effects. Regular drinking has great benefits for the body, but it can't be greedy. For the wonderful pictures and hot comments on the wine making, you may be interested in the following recommended contents of Hui Nong. Welcome to read. Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. AMULYN can provide many different kinds of food additives, including Natural Pigment, natural sweeteners, probiotic powders, etc. Among them, the most popular one is phycocyanin, which can be used in ice cream, cocktails, and baking to add color; Lutein can be used to protect eyesight and is mainly used in health products, such as capsules and oral liquids; probiotics are mainly used to regulate the balance of intestinal microorganisms and can be used in solid beverages, yogurt, etc. Natural Pigment,Phycocyanin,Blue Spirulina Powder,Lutein,Probiotics Powder Xi'an Gawen Biotechnology Co., Ltd , https://www.amextract.com
Introduction of wine brewing methods and characteristics