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. Raw and auxiliary materials and main equipment
(1) Raw and auxiliary material white sugar (used to increase alcohol content).
(2) A glass bottle for main equipment.
2. Production technology in pomegranate wine
Pomegranate → cleaning, shelling → peeling and removing membrane → crushing → pre-fermentation → wine separation → post-fermentation → filtration and clarification → blending → filling → finished product.
3. Key points of operation
(1) Fresh fruits purchased by raw material pretreatment should be completely ripe, bright red in color and free from mildew, so as to ensure the flavor and color of finished products. Peel and remove the film by hand, try to separate pomegranate seeds from the diaphragm, and then crush the seeds.
(2) Put pomegranate juice together with peel residue into a fermentation container, and let it stand and ferment for about 5 days (no bubbles can be observed), and the fermentation temperature shall not exceed 26℃. This period is called pre-fermentation.
(3) After post-fermentation and pre-fermentation, the pre-fermented wine can be separated (the mixture can be poured with household emery cloth, squeezed and filtered to get juice. )。 Because the sugar content in pomegranate is low, it is necessary to determine the alcohol content of the original wine after pre-fermentation, and then calculate the amount of white sugar according to the sugar energy generation of 18g/L, so that the alcohol content of the final product can reach 12% (alcohol content). Post-fermentation needs to be carried out at a lower temperature. Put the fermentation container into a constant temperature incubator, and control the temperature at 65438 08℃ ~ 20℃. Because the post-fermentation temperature is low, it lasts for a long time, which takes 20 to 25 days. After the fermentation, the wine residue is separated in time. The wine can be matured after being stored at low temperature for 3 months.
(4) After post-treatment and fermentation, it should be filtered to remove the sediment and impurities in the wine and ensure the quality of the finished wine.
4. Problems that should be paid attention to in processing
(1) When pomegranate seeds are broken, the inner core should be prevented from being crushed, otherwise the bitter substances in the inner core will enter pomegranate mash, which will affect the flavor and quality of wine. A certain amount of pectinase can be added after the grain is broken to improve the wine yield. The addition of pectinase is usually 0.5% ~ 0.6%.
(2) Mixed fermentation adopts open fermentation mode, and special attention should be paid to controlling the temperature. If the temperature of the mash is too high, it should be stirred and cooled in time so that the product temperature does not exceed 26℃. At the same time, it is necessary to strengthen fermentation management and regularly press the skin residue floating on the liquid level into the wine, commonly known as "capping", to prevent the skin residue from being exposed for too long, causing the growth and reproduction of acetic acid bacteria and making the flavor of the wine worse. In addition, the mixed fermentation time should not be too long, otherwise the tannin in the seed kernel will dissolve out, which will lead to the bitter taste of the wine. Because at the same time of mixed fermentation, the leaching process of substances is still going on. While extracting pomegranate aroma and pigment, it may also bring out some substances with bad smell.
(3) The preparation before packaging can be carried out according to the proposed standards: sugar and citric acid are used to adjust the sugar content and acidity; If the alcohol content is not enough, it can be blended with brandy distilled from pomace, which can also give pomegranate wine a unique style and typicality. By adjusting the contents of sugar, acid and alcohol, the main chemical components can meet the quality requirements. In order to accelerate the ripening of wine and ensure the quality of wine, after the completion of post-fermentation, it can be frozen to improve the abiotic stability of wine. The method of freezing treatment is: put the fermented pomegranate wine in the refrigerator at 6℃ ~ 7℃, and filter it after the cold precipitated substances such as protein and colloid are fully settled.
5. Product quality standards
The sensory index of (1) is peach red, clear and transparent, with no suspended matter and no precipitation. It has rich pomegranate fruit aroma and fermented wine aroma, soft and harmonious taste, full-bodied, sweet and sour, and unique style.
(2) The physical and chemical indexes of alcohol content are 65438 02% (degrees); The sugar content (calculated by glucose) is 10%, the soluble extract is 16%, and the acidity (calculated by isocitric acid) is 0.5%.
(3) Hygienic indicators meet the requirements of GB 2758-81+0.
Pomegranate is a kind of fruit with high nutritional value and health care value. Pomegranate fermented wine is a kind of low nutrition health wine which is easy to absorb. The research and development of pomegranate wine has greatly increased the added value of pomegranate raw materials, opened up a new way for deep processing of pomegranate, and has good economic and social benefits.
1. Pomegranate has beautiful flowers, sweet fruits and beautiful branches. Known as "the famous fruit of Kyushu", it has always been deeply loved by people. Ma Zuchang, a poet of the Yuan Dynasty, wrote in his poem "Pomegranate with Broken Branches in the Town": "I came to Haixi as an envoy and moved to Hanyuan Coral for planting. Just wait for the shade trees to close and the beads to open like fire. " This poem not only tells the origin of pomegranate, but also describes its flowering period and beauty.
Pomegranate originated in present-day Iran (Anxi). In the Han Dynasty, when Zhang Qian went to the Western Regions, he accidentally tasted this strange fruit and named it Pomegranate. Pomegranate varieties were introduced into China during the Han and Jin Dynasties. Pomegranate has been planted in Huaiyuan, Anhui Province for thousands of years. The main representative variety is Yuzi.
Pomegranate is drought-resistant and waterlogged-resistant, and is mainly planted on hillsides. The five major planting bases in China are Lintong, Shaanxi, Zaozhuang, Shandong, Mengzi, Yunnan, Huaiyuan, Anhui and Hotan, Xinjiang. The main representative varieties are:
Red eggs, green shoots, sweet pomegranate, jade seeds, red fruits. The harvest season is usually around the Mid-Autumn Festival, after the cold dew. Pomegranate represents many children and is a symbol of good luck.
2. pomegranate wine is an alcoholic beverage with more than 7% alcohol content, which is made from pomegranate fresh fruit or concentrated fruit juice through fermentation process.
Third, the production process of pomegranate wine Middle School: it is divided into the first process and the second process.
Collecting, sorting, warehousing, mechanical cleaning, drying, mechanical peeling, squeezing, juicing, clarifying and sterilizing, adding yeast to control the temperature, and fermenting and managing the original wine.
Pomegranate peel has high tannin content, and the wine body is astringent after tannin fermentation.
Iv. Classification of pomegranate wine: by color: red wine and white wine pink.
Squeezed foam: sparkling wine and still wine.
According to sugar: dry wine, semi-dry wine and semi-sweet wine.
Sugar content: ≤ 4g/l 4.1-12.012.1-50 ≥ 50.1.
According to the fragrance type: national fragrance type and floral fragrance type.
The development of wine has a long history.