Practice:
1, first of all, after October, when the pomegranate is fully ripe, choose fresh and full pomegranate wash the skin, peel out the pomegranate seeds, the membrane should be removed clean.
2, the pomegranate seeds to break the pomegranate juice out. But you can't break it with a blender, the seeds inside will be broken and affect the taste of the wine.
3, and then bottled together to start the first fermentation, do not use a completely sealed bottle, fill 7 minutes full. Fermentation requires a small amount of air, you can open every day with chopsticks to poke the top down this process about 5 days, the ambient temperature of 20 degrees, the temperature may be a few days to extend the low temperature.
4, a fermentation is completed to separate the impurities, with gauze wrapped seeds, skin, squeeze out the juice. Add rock sugar, the amount of sugar determines the degree of wine, want to be a little higher alcohol put more sugar, wine into not too much sweetness, sugar can not be too little, otherwise easy to be bad, which is followed by the second fermentation, about 20 - 25 days or so.
5, the second fermentation and then use gauze to filter the wine, gauze folded several layers, fully filtered off the foot of the wine, filtered and sealed bottles, placed at a low temperature for three months.
Pomegranate is the nine continents strange fruit, contains a large number of amino acids, vitamins and a variety of trace elements. Tang "History" records: Empress Wu Zetian had issued an imperial decree, sealing the pomegranate as "multi-seeded Liren", and since then the pomegranate has become the tribute to the court of successive generations, with the symbolism of "reunion of a hundred sons".
Pomegranate wine adopts pomegranate as the main raw material, which is crushed, fermented, separated, aged and blended into fruit wine.
The pomegranate wine is made by unique fermentation process. The pomegranate wine is pure, bright and transparent in color, sweet and sour, retaining the natural flavor of pomegranate, which is sour, sweet, astringent and fresh, and its style is unique, and it contains a large number of amino acids, many kinds of vitamins, pomegranate polyphenol, etc., which has high nutritional value and has the effect of promoting the production of body fluids and food, strengthening the spleen and stomach, lowering the blood pressure and fat, softening blood vessels, and pomegranate polyphenol has the effect of health care, beauty and diarrhea. beauty and anti-diarrhea effect.
The effects of sulfur dioxide addition, pectinase dosage, pH value and antioxidant (color protectant) on the color of pomegranate wine were investigated during the fermentation process of pomegranate wine; the results showed that the optimal conditions for color protection of pomegranate wine were sulfur dioxide concentration of 60
mg/L, pectinase dosage of 0.08%, pH 3.2, ascorbic acid concentration of 0.2%, and pomegranate color protection of 0.2%. The best conditions were sulfur dioxide concentration of 60
mg/L, pectinase dosage of 0.08%, pH value of 3.2, ascorbic acid concentration of 0.03%. Pomegranate wine is bright in color, mellow and attractive, containing a variety of trace elements, amino acids and a variety of vitamins, especially the calcium content is very high, which is dozens of times more than the calcium content of general wine, and it is a kind of natural source of calcium which is beneficial to human body. The glucose, fructose and various amino acids in pomegranate wine can be directly absorbed by the human body.