Fruit wine is to and a variety of artificially cultivated fruits or wild fruits as raw materials, such as apples, home grapes, pomegranates, hawthorn, mountain grapes, kiwi and so on, after crushing, juicing, fermentation or maceration and other processes carefully brewing and blending from the low degree of beverage wine.

There are more types of fruit wines sold in the domestic market at present, including wolfberry fruit wine, mulberry wine, pomegranate wine, kiwi wine, schizandra wine and many other varieties.

Two: Selection of raw materials for fruit wines:

The variety of raw materials is one of the factors to ensure the quality of fruit wine products, which will directly affect the sensory characteristics of the fruit wines after brewing.

Brewing fruit wine fruit to kiwi, prunes, oranges, grapes, lychees, peaches, grass plums and other ideal. Selection requires maturity to reach full ripeness, fruit juice with high sugar content and no mold and deterioration, no pests and diseases.

Three: Fruit wine brewing process:

Fruit wine brewing is very concerned about the process, therefore, individuals do not have the technology and equipment capacity to brew fruit wine.

The following is an introduction to the brewing process of fruit wine: (with apples as the raw material)

I. Process

Raw material selection→cleaning→crushing→pressing→juicing→into the tank→fermentation→measurement→preparation→storage→bottling.

Second, the main points of production

1. Raw material selection: harvested when the apple is fully ripe, the highest sugar content, storage and spare. Can also be used to eliminate pests and diseases of the residual fruit brewing.

2. Cleaning: soak in water, rinse to remove impurities, pay attention to thoroughly clean.

3. Crushing: mechanical or manual crushing can be, but the crushing degree should be high, in order to juice.

4. Juicing: Juicing with a press, can also be replaced by a wooden press or cloth bag. Juice rate is generally 56% -60%, the remaining pomace can be processed into feed and so on.

5. Into the cylinder: wash the inner wall of the cylinder with water, and remove the water droplets from the inner wall of the cylinder, then pour the apple juice, leaving about 20% of the space above the cylinder. Add 8-10 grams of metabisulfite in every 100㎏ juice to inhibit the growth of other bacteria which are harmful to yeast.

6. fermentation: the main process of brewing, generally using the "natural fermentation" method, that is, the use of alcohol bacteria attached to the surface of the apple fermentation, fermentation time varies according to the sugar content of the juice, temperature and yeast and other conditions, generally need 4-10 d. Room temperature is high, the liquid temperature of 28 ° C -30 ° C, the fastest fermentation, about a few hours after the silkworm can be heard. About a few hours after the silkworms can be heard to eat mulberry leaves like rustling, the surface of the juice began to bubble, when the yeast has been converted into sugar ethanol (alcohol), while releasing carbon dioxide.

7. Measurement: After the peak of fermentation, the temperature of the liquid and gradually decline, the sound also began to fall silent, the bubble is reduced, the original sweetness faded, the wine flavor increased, with a sugar meter to measure the sugar level close to zero, proving that the main stage of fermentation is basically over.

8. Preparation: apple fruit sugar is generally not more than 15 degrees, so can only be brewed out of 9 degrees below the fruit wine, and ordinary fruit wine is easy to keep only when the wine degree reaches 14-16 degrees. So when fermenting, you can add some sugar to the juice to improve the degree of alcohol. According to the test, 17 grams of sugar per liter of fruit juice can produce 1 degree of alcohol after fermentation. Can also be used in the main fermentation at the end of the immediate addition of edible alcohol method, the degree of wine to 14-16 degrees is appropriate.

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