With the rapid expansion of grape industry, small-scale home-brewed wine is promoted, but farmers are not very familiar with the brewing process, resulting in great waste. This paper introduces a set of family practical and feasible red wine brewing technology.

First, raw materials

Choose fresh or wine grapes, with no diseased or rotten fruits, full maturity and dark color.

Second, the auxiliary materials

White sugar, eggs, medicinal alcohol.

Third, appliances

Stainless steel basin or plastic basin, crock, gauze, wooden stick, rubber tube.

Fourth, the process flow

Fully ripe red grapes → Stalking and crushing → Pre-fermentation → Post-fermentation (adding vat and reversing vat) → Clarification → Storage.

Verb (abbreviation of verb) operation process

1. De-stalking and crushing: crushing grapes by hand and de-stalking. Containers are plastic cans or stainless steel, not iron containers.

2. Adjust the grape juice: When the sugar is highly mature, the alcohol content of red grapes without sugar is generally around 8 ~ 12 degrees. If you want to brew wine with slightly higher alcohol content, you can add 1 liter of grape juice with 1 degree of alcohol. The specific operation is as follows: firstly, dissolve sugar in a small amount of fruit juice, and then pour all the fruit juice. If you brew high-alcohol liquor, you should add more sugar, but because yeast is intolerant of high-concentration sugar solution, you should add sugar twice. (Just add sugar according to the ratio of 10%. First crush raspberries in a bucket, add 5% sugar the next day, and add 5% after the third day. )

3. Primary fermentation: put the prepared fruit pulp into a sterilized fermentor, accounting for 80% by volume, to prevent the juice from overflowing the container when the fermentation is vigorous. During fermentation, stir with a wooden stick four times a day (twice in the day and twice in the evening), and press down the wine cap (a cover floating on the surface and formed in the center of the cylinder) to make all parts ferment evenly.

At the temperature of 26 ~ 30℃, the primary fermentation (with obvious foaming) can be basically completed after 7 ~ 10 days. If the temperature is too low, it may be extended to about 15 days.

4. Squeeze: Siphon the wine into another jar, and finally squeeze the wine out of the wine cap with gauze.

5. Post-fermentation brewing: After post-fermentation, the residual sugar is converted into alcohol, and the acid in the wine reacts with the alcohol to generate fragrant ester. The stability of the wine is enhanced.

Pour wine during post-fermentation and brewing. Generally, the wine is poured for the first time in the first winter of brewing, and it is poured 1 time in the following spring, summer, autumn and winter. After brewing, 1 year wine is called new wine, and 2 ~ 3 years wine is called old wine.

6. Clarification: Besides the quality of color, aroma and taste, red wine must also be clarified and transparent. Natural clarification takes a long time, and manual clarification can be added with glue. Glue is made of egg white, and the specific glue adding method is as follows: add 2-3 egg whites per 100 liter of wine. Before adding the egg white, foam the egg white, add a little wine and stir well, then add the wine, stir well and let it stand for 8- 10 days.

7. Wine blending: After wine fermentation, the alcohol content is often insufficient and the taste is not sweet. According to people's habit of drinking red wine with slightly higher alcohol content and sweetness, it can be blended. Generally add alcohol (beverage alcohol) and sugar. When sugar is added, the sugar is first dissolved in the wine and made into palatable red wine as needed.

Brewing technology of fruit vinegar

First, the liquid brewing method.

(1) Rinse the defective fruit with flowing clean water first, and remove the moldy and rotten parts in the fruit, and then rinse it with clean water.

(2) Firstly, the washed apples are crushed into small pieces of 1 ~ 2cm by a crusher, and then squeezed by a screw juicer to get juice. Apple juice is prone to enzymatic browning, and proper amount of vitamin C can be added to juice to prevent enzymatic browning.

(3) Heat the fruit juice to 70℃ and keep it for 20 ~ 30 minutes to kill bacteria. 3% ~ 5% yeast liquid was added to the sterilized fruit juice for alcohol fermentation. Stir 2 ~ 4 times a day in the fermentation process, keep the product temperature at about 30℃, and finish the fermentation after 5 ~ 7 days. Note that the product temperature should not be lower than 16℃ or higher than 35℃.

(4) Adjust the alcohol content of the fermentation broth to 7-8 degrees, put it in a wooden or enamel container, and inoculate about 5% acetic acid bacteria solution. Cover the mouth of the container with gauze to prevent flies and vinegar eels from invading. The height of the fermentation broth is 1/2 of the height of the container, and the liquid level floats with a grating to prevent the biofilm from sinking. In the process of acetic acid fermentation, the product temperature is controlled at 30 ~ 35℃, and it is stirred 1 ~ 2 times a day for about 10 days to complete acetylation. Take out most of the fruit vinegar and sterilize it before eating. Leave vinegar blank and a small amount of vinegar liquid, and then add fruit wine to continue vinegar.

Second, solid fermentation. Firstly, the washed broken fruits are weighed, added with bran and vinegar koji according to 3% of the weight of raw materials, stirred evenly, piled into a round pile or a rectangular pile with a height of 1 ~ 1.5 meters, inserted into a thermometer, and covered with a plastic film. Pour 1 ~ 2 times a day, check the product temperature for 3 times, and control the temperature at about 35℃. After 10 days, the raw materials have vinegar flavor, the flavor of raw noodles disappears, the product temperature drops, and fermentation stops. The raw material for fermentation is called vinegar blank. Pour the vinegar blank and the same amount of water into a jar with a hole below (the hole at the bottom of the jar is plugged with gauze first), soak for 4 hours and then pour the vinegar. The vinegar poured out this time is called head vinegar. After the first vinegar pouring, add cold water and pour the second vinegar. Generally, the second vinegar is poured into the newly added vinegar blank to pour vinegar. Fruit vinegar brewed by solid state fermentation can be bottled after 1 ~ 2 months aging. After bottling and sealing, it needs to be sterilized in hot water at about 70℃ 10 ~ 15 minutes.