With rapid development of fruit wine production technology, many types of fruit wine drinks have entered market, which makes consumers enthusiastic, and many people also like to drink fruit wine drinks made from fruits. The resulting fruity wine has a rich taste and is popular with people. How fruit is brewed Let's see how fruit wine is brewed!
1. Raw: Harvest when fruits are ripe and high in sugar. You can also make apple distillate from fruit leftovers.
2. Cleaning: Rinse with clean water to remove impurities.
3. Mashing: Mashing with machines or by hand to facilitate extraction of juice.
4. Juicing: Use a press to squeeze out juice, or you can use a wooden press or a cloth bag instead. The juice yield is usually 56-60%.
5. Placement in tank: Rinse inside wall of tank with clean water, then fill with apple juice, leave about 20% space on top and fill it evenly. Add 8 to 10 grams of potassium metabisulphite (called diyellow oxygen) per 100 kg of fruit juice to inhibit activity of other bacteria harmful to yeast.
6. Fermentation: "Natural fermentation" is commonly used, which means that yeast attached to surface of apple skin is used for fermentation. Fermentation time varies depending on sugar content of fruit juice, temperature and yeast, and usually takes 4 to 10 days. The room temperature is high, and when temperature of liquid reaches 28-30°C, fermentation time is fast. After about a few hours, rustle of mulberry leaves is heard, and surface of juice foams. At this time, yeast converted sugar into alcohol and released carbon dioxide. If this phenomenon does not appear for a long time, it may be because there is too little yeast or not enough air in juice, or temperature is low. It is necessary to add highly fermented juice in time, or turn tank upside down, or heat it up. respectively.
7. Definition: After peak of fermentation, temperature of liquid gradually drops, sound is quiet, there are fewer bubbles, sweetness becomes weaker, and taste of wine is enhanced. When sugar content is close to zero, this proves that main stage of fermentation is basically over.
8.Preparation: The sugar content of apple fruits usually does not exceed 15 degrees, so only fruit wines below 9 degrees can be made, while ordinary fruit wines are easily stored only when alcohol content reaches 14-16 degrees. So now, in most cases, food alcohol is added immediately at end of main fermentation to bring alcohol content above 14-16 degrees.
9. Storage: Place fruit wine in a small wine container and store it in an airtight place.
10. Bottling: Filter stored wine, pour into a sterilized glass bottle and sterilize in hot water at 70°C for 10-15 minutes. How is fruit wine brewed?