Beer is a low alcoholic drink between beer and beverages. It is increasingly favored by people. Now let’s take a look at the brewing process of fruit and fruit wine!
The fermentation method produces alcohol, which uses yeast to generate alcohol to generate alcohol in juice fermentable sugar, and then have a clear, chlorinated and precipitation in the process of clarifying, and the liquid is clear, and the color is delicious. Alcohols and aromatic products. Therefore, it belongs to the process of bio-engineering, biochemical changes.
Fruit wine fermentation microorganisms: fruit wine cream has caused quality or bad, directly related to the kind of microorganism, the yeast is the main microorganism of fruit wine fermentation, but there are many varieties, the physiological performance is different, and some are harmful. So the entire brewing process must be prevented, inhibiting inferior yeast and mold, bacterial participation. Main characteristics of high quality yeast: 1 fermentation force 2 high fermentation ratio (can be fermented into alcohol in juice) 3 is fragrant, can give fruit wine aroma 4 anti-counter-resistance, can be carried out in SO2 treatment Breeding fermentation.
General Yeast Wine features: It can be cultured by natural fermentation of fruit wine.
Crushing and de-stemming: Crushing breaks the pulp to facilitate the extraction of juice, and increases the process requirements for the contact opportunity between yeast and juice.
① Each grape must be broken to facilitate fermentation.
② Only crush the pulp without hurting the seeds and fruit stems (because the seeds contain tannins, which will increase the numbness and astringency of the wine).
③The parts of the equipment in contact with the juice should not be made of iron or copper, which will cause iron and copper spoilage in the wine. Generally, hardwood, pure aluminum or silicon-aluminum alloy, and stainless steel are used.
When making red wine, the raw materials need to be stemmed, while the raw materials for white wine can be used as a filter aid layer to improve the filtration speed. The raw materials are sorted before breaking, and the ones with poor maturity are selected separately to remove rotten grains.
Pressing is the extraction of grape juice or newly fermented wine. When making red wine, it is fermented first, and then fermented after breaking. When the main fermentation is completed, the new wine is squeezed out immediately. When making white wine, the pure juice is fermented, so the juice should be squeezed immediately after breaking. When pressing, pressurize properly to squeeze out the juice in the pulp as much as possible. The juice that is not pressurized at first is called Bailiu juice, the juice yield is about 50-55%, and the quality is very good. When the juice cannot be squeezed, it can be stirred or squeezed by adding water. The obtained juice is called “Secondary Juice”, which is of poor quality, contains more solids, and has a heavy odor. It can be used as distilled fruit wine.
Clarification is a unique process for brewing high-quality wine in order to obtain clarified juice. Fermentation of other fruit wines can be omitted. There are two methods of standing clarification and clarification.
The microorganisms attached to the peel and the miscellaneous bacteria in the air often invade the juice with crushing and pressing, and participate in the activities before and after fermentation. For the sake of fermentation safety, SO2 treatment is generally carried out to kill or inhibit the activities of miscellaneous bacteria. 0.01% SO2 can inhibit 99.9% of wild yeast, mold and bacteria. SO2 should be added in full amount when broken.
Generally, the sugar content of grapes is about 14-20g/100L, and the alcohol of 8-17 degrees is generated by decomposition, and the alcohol content of finished wine is required to be 12-13 degrees. Therefore, the method to increase the alcohol content is to add sugar to generate a sufficient concentration The other is the same variety, high-concentration distilled or processed alcohol added after fermentation. In practice, the former method can preserve fine wine, and it is better to use refined sugar in production. First, use a small amount of fruit juice to dissolve the sugar, and then add it to a large amount of fruit juice.
For example: if 13 degrees is required, and 1.7g sugar is used to generate 1 degree alcoholic juice, the sugar content in each liter of fruit juice is: 13×17=221g, and the sugar content of fruit juice is 17g/100ml, then each liter of fruit juice should add The amount of sugar is 221-170=51g.
The acid content in the fruit juice is preferably 0.8-1.2g/100ml. If the acidity is less than 0.5g/100ml, adding tartaric acid and citric acid is the most suitable for yeast, and can increase the taste of the finished wine concentration.