Fruit Wine is a low-alcoholic beverage made from fruits and fermented by wine. The alcohol content is generally around 12% VOL. At present, all the high and low brands have launched fruit wine products. You use the shochu equipment to make wine. Kind? First, let's take a look at the development prospects of the fruit wine market: 1. Blank market. Fruit wine has only been in the Chinese market for more than a decade, and has not yet found a mature sales model. 2. Nutritional health needs. In the era of widespread nutrition and health, people follow the trend, consumer demand, and development trends. 3. Joint effect. Four seasons of fruit can be extended by hundreds or even thousands of fruit wine, fruit and juice products. Not only does it have a promising market in China, but it will also be popular in foreign markets because we are a resource country and other countries cannot match. 4. The sales volume is huge. The five major liquor markets have a sales volume of about 500 billion yuan a year. If the fruit wine industry can take up 20-60%, it is a market share of tens of billions and hundreds of billions. The prospect is unimaginable. Second, fruit wine brewing process: Fruit wine brewing process: fresh fruit → sorting → crushing, de-stalking → fruit pulp → separating juice → clarification → clear juice → fermentation → pouring barrel → wine storage → filtration → cold treatment → blending → filtration → finished product 1. Raw material selection: Harvested when the fruit is fully ripe and the sugar content is high, and stored for later use. It can also be used to eliminate the pests and diseases of pests and diseases. 2, cleaning: soak with water, rinse to remove impurities, pay attention to thoroughly clean. 3, broken: can be broken by mechanical or manual, but the degree of fragmentation is high, in order to juice. 4, juicing: juice with a squeezer, you can also use wood press or cloth bag instead. The juice rate is slightly different for various fruits. 5. Into the tank: Wash the inner wall of the tank with clean water, and remove the water droplets on the inner wall of the cylinder, then pour the fruit juice, leaving a gap of about 20% on the cylinder. 8-10 grams of metabisulfite can be added per 100 kg of juice to inhibit the growth of other bacteria harmful to the yeast. 6. Fermentation: It is common to add fruit koji for fermentation, and also use “natural fermentation†like grapes. The fruit is fermented at a temperature between 28 ° C and 30 ° C. The fermentation speed is fast. After about a few hours, you can hear the rustling of mulberry leaves. The surface of the juice begins to foam. At this time, the yeast has converted the sugar into ethanol (alcohol) and emits carbon dioxide. 7. Measurement: After the peak of fermentation, the temperature of the liquid gradually decreases, the sound begins to be quiet, the bubble is reduced, the original sweetness is lightened, the wine taste is increased, and the sugar content is measured to be close to zero when the sugar meter is measured, which proves the main fermentation. The stage has basically ended. If you are brandy, you can distill the wine with a shochu. 8. Filtration and storage: The fermented fruit wine is filtered and transferred into a small mouth wine jar, sealed and stored for post-fermentation and aging. During storage, the color gradually deepens. The taste is complicated and soft. 10. Bottling: After filtering the stored liquor, it can be filled into a sterilized glass bottle and sterilized in hot water at 70 ° C for 10-15 min. Particularly Recommended Yellow Rice Wine Shaoshing Wine,Hua Diao Yellow Wine,Yellow Wine 20Years,Particularly Recommended Yellow Rice Wine ZHEJIANGGUYUELONGSHAN SHAOXING WINE CO.,LTD. , http://www.chinashaoxingwine.com
Fruit wine has a big market, modern winemaking technology process is announced
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