[What is fruit wine]_fruit wine_composition_content
[What is fruit wine]_fruit wine_composition_content
I believe that everyone will not be unfamiliar with fruit wine. Many people have even tried it. This wine is not high in degree and you can choose your favorite taste. Therefore, it is loved by women.Do a detailed introduction.
First, what is fruit wine?
Liquor that is fermented by the yeast with the sugar of the fruit itself into alcohol, contains the flavor and alcohol of the fruit.
Therefore, folk families often brew some fruit wine to replace it.
Such as plum wine, wine, bayberry wine, kiwi wine and so on.
Because these fruit skins will have some wild yeast and some sucrose, so there is no need to add additional yeast to have some fermentation effect, but the traditional folk methods of making wine are often time-consuming and time-consuming, and they are easily polluted.
So adding some active yeast is an ideal way to make fruit wine quickly.
Second, the brewing processPre-fermentation treatment: pre-treatment includes selection of fruit, crushing, pressing, clarification of fruit juice, improvement of fruit juice, etc.
Breaking and removing stems: Breaking requires that each seed be broken, but the seeds and stems cannot be broken, otherwise the oil esters, glycosides and some substances in the stems will increase the bitterness of the wine.
The crushed pulp immediately separates the pulp from the stem, preventing the grassy and bitter substances from dissolving out.
The crushers include double-roll crusher, drum scraper crusher, centrifugal crusher, hammer crusher, etc.
2.Separation of slag juice: The juice that is replaced by itself without pressure after crushing is called self-flowing juice, and the juice after compression is called squeezed juice.
The artesian juice is of good quality and should be fermented separately to produce high-quality wine.
The squeezing is carried out in two stages. First, it is gradually compressed. By compressing the juice in the pulp, the quality is slightly worse. It should be brewed separately or combined with artesian juice.
The residue is loosened, with or without water, for the second press. The pressed juice has heavy odor and low quality, and is suitable for distilled wine or other purposes.
The equipment is generally a continuous screw press.
3．Clarification of fruit juice: Some insoluble substances in squeezed fruit juice will produce adverse effects during fermentation and bring odor to the wine. In addition, the fruit wine colloids prepared from the clarified juice have high stability, are not sensitive to the effects of oxygen, and have a light wine color.Low iron content, stable aroma and refreshing wine.
The method of clarification can be seen in the clarification of the juice.
4．Sulfur dioxide treatment: The role of sulfur dioxide in fruit wine is sterilization, clarification, anti-oxidation, acidification, dissolution of pigments and tannins, reduction, and flavor of wine.
Sulfur dioxide is used as the gaseous sulfur dioxide and sulfite. The former can be directly piped in, and the rest needs to be added after using water.
The concentration of sulfur dioxide in the fermentation intermediate is 60-100mg / L.
In addition, the unfavorable factors that need to be considered are: when the raw material contains high sugar, the chance of sulfur dioxide binding increases, and the amount is slightly increased; when the raw material contains high acid content, the active sulfur dioxide content is high, and the amount is slightly reduced;The amount is slightly reduced; the more the microbial content and the active transformation are, the more the amount is excessive; the mildew is serious, and the amount is increased.
5.Adjustment of fruit juice: ① Adjustment of sugar: To make wine with alcohol content of 10% -12%, the sugar content of fruit juice needs 17-20 ° Bx.
If the sugar content does not meet the requirements, you need to add sugar. Sucrose or concentrated juice is often used in actual processing.
②Acid adjustment: Acid can inhibit bacterial reproduction and make fermentation progress smoothly; make the red wine bright in color; make the wine taste refreshing and have a soft sensation; generate esters with alcohol to increase the aroma of the wine; increase the storage and stability of the wine.
Dry wine is easy at 0.
8%, sweet wine 0.
8% -1% generally have a pH greater than 3.
6 or titratable acid below 0.
At 65% acid should be added to the juice.
Third, the identification method Fruit wine appearance identification-should have the true color of the original fruit, the liquor is clear and transparent, with gloss, no suspended matter, sediment and turbidity.
Fruit wine aroma identification-Fruit wine should generally have the aroma unique to the original fruit, and aging wine should also have a strong aroma, and usually the fruit aroma and the wine aroma are mixed together.
The richer the aroma, the better the quality.
Fruit wine taste identification-it should be sour and sweet and palatable, mellow and pure without odor, sweet wine should be sweet but not greasy, dry wine should be dry but not astringent, and there should be no prominent alcohol smell.
Fruit wine wine identification-domestic wine wine is more than 12?
Within 18 degrees.
Identification of fruit wine pigments-Fruit wines should be natural pigments. Wines with artificial colors need only put a few paper towels in the wine glass. When the wine becomes clear, artificial colors are added. The color does not represent natural.