How to process fruit wine?

The development of fruit products is diverse, including various fruit drinks, lotus milk, chestnut milk, fruit wine, fruit vinegar, compound fruit and vegetable drinks, cold fruit, fruit, fruit and vegetable chips, fruit puree, fruit powder, etc. Fruit wine production mainly includes traditional fermentation, soaking, and a combination of fermentation and soaking.
The traditional fermentation method refers to the method of fermenting pulp or juice with natural yeast or cultured yeast under certain conditions until the sugar is exhausted. Typically, this fermentation method is used for juicy fruits such as grapes, apples, pears, kiwis, etc. This method has the following characteristics: Fermentation is one of the few effective methods of brewing dry wines. The sugar content of the original wine is less than 4 grams per liter, which is convenient for the storage and management of the original wine, and the residual sugar after fermentation is very low; the original wine matures quickly, the taste is mellow and full, and the aftertaste is long. This wine is beautiful. Due to the long fermentation time, the original wine is rich in sugar and extracts, rich in fruit and complicated in process. With the development of the alcohol industry, the soaking method is generally a method of diluting alcohol to soak fruits. Fruits with less juice, such as hawthorn, sour dates, red dates, etc., are more suitable for this method. The characteristics of the soaking method are: simple operation; keeping the fruit fresh; good luster and low cost. Due to its relatively high alcohol content, it is not easily attacked by substances during storage. It can accelerate the dissolution of certain substances and reduce the dissolution of pectin substances. It has good stability, but it tends to have a mellow taste, plumpness and alcohol tingling.
Generally speaking, the method of combining fermentation and soaking is to use fermentation technology to make original wine, and at the same time soak to make original wine, and then combine the two kinds of original wine together, and then keep it at room temperature of 15-16 ℃. You can also leave it alone for a while and mix it on an ad hoc basis as needed for wine preparation. In conclusion, this method takes into account the advantages of soaking and traditional fermentation. It can avoid the dissatisfaction of those who are dissatisfied. According to the characteristics of the product, the amount of a certain original wine can be adjusted at any time. This combination method is suitable for making sweet, semi-sweet and semi-sweet wines with moderate composition, both fruit and wine. Also, the fruit is soaked first, and then the soaked raw wine is prepared. The sugar is then mixed in the pomace, and the cultured yeast is added to the pomace for fermentation to prepare fermented raw wine, and various raw wines are combined. The method has the characteristics of good effect, hygienic and stable fermentation. It is suitable for fruits with less added juice and can be used to make sweet and semi-sweet wines.
After the fruit is fermented and the original wine is released, the residue is soaked to prepare the soaked original wine, and then the original wine types are combined. It is suitable for making sugary or unsweetened fruit wine, and this method is characterized by a high yield of raw materials. Shanghai Guofeng Machinery Equipment Co., Ltd. is very rich in research on fruit, and you are welcome to come and buy.