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The traditional fermentation method refers to a method in which the pulp or juice is subjected to natural yeast or artificially cultured yeast, under certain conditions until the sugar is exhausted, and the fermentation is naturally terminated. Generally due to the juice containing more fruits such as: grapes, apples, pears, kiwi, etc. can be used this fermentation method. This method has the following characteristics: (1) The fermentation method is the only effective method for brewing dry type fruit wine. (2) After the end of fermentation, the residual sugar is very low, and the sugar content per liter of raw wine is below 4 grams, which is convenient for the storage of raw wine. And management; (3) The original wine matures quickly, taste alcohol and plump, long after taste, beautiful wine, (4) the whole process of fermentation due to a long time, the original wine without sugar, extracts are rich, (5) fruit aroma, The process is more complicated.
The soaking method is a method of diluting alcohol soaked fruit with the development of the alcohol industry. - Fruits with less juice, such as hawthorn, wild jujube, jujube, and gree, are more suitable for this method. The soaking method is characterized by: (1) simple operation; (2) can maintain the fresh aroma of the fruit; (3) good color, (4) low cost, (5) due to high alcohol content, storage is not subject to biological invasion (6) It can speed up the dissolution of some substances and reduce the dissolution of pectin. The stability is better, but the taste is less alcohol and plump, and alcohol tingling.
The combined fermentation and immersion method generally uses the fermentation process to prepare the original wine, and at the same time, the original wine is taken by immersing, and then the two original wines are immediately combined into one and are stored together at room temperature at 15 1616° C. Can also be stored separately for a certain period of time, and then, in accordance with the need to mix the wine temporarily mixed. In short, this approach takes into account the advantages of the immersion method and the traditional fermentation method, but also can avoid the deficiencies of the two, according to product characteristics, can adjust the amount of a certain amount of raw wine. This combination method is suitable for producing sweet, semi-sweet and semi-dried fruit wines with both fruit and wine aromas.
In addition, the fruit is soaked first, and after the preparation of the soaked raw wine, sugar water is mixed in the fruit residue, followed by artificially cultivated yeast for fermentation, and the fermented raw wine is prepared, and the two kinds of raw wine are combined. This method is characterized by good fruit flavor, safe and stable fermentation, suitable for fruit processing with less juice content, can produce sweet, semi-sweet wine.
The fruit can also be fermented first, and after the original wine is released, the skin dregs is further used to prepare a soaking method for the original wine, and the two kinds of original wines are combined. This method is characterized by high raw material utilization and is suitable for making fruit wines with or without sugar.
Wine production technology
Fruit wine production mainly includes traditional fermentation, soaking, fermentation and soaking.