Pomegranate → cleaning, shelling → peeling, removing diaphragm → crushing → pre-fermentation → separation of wine → post-fermentation → filtration and clarification → blending → filling → finished product.
3. Operation Points
(1) Raw material pre-treatment The acquired fresh fruits are required to be fully ripe, bright red in color and free from mildew to ensure the flavor and color of the finished products. The use of manual shelling, membrane removal, and as far as possible to make the pomegranate seeds and diaphragm separation, and then the seeds are kneaded.
(2) put the pomegranate juice together with the pips into the fermentation container and leave it to ferment for about 5 days (just observe that there are no bubbles coming out), and the temperature of the fermentation should not be more than 26 degrees Celsius. This period of time is called pre-fermentation
(3) Post-fermentation After the end of the pre-fermentation, separate out the pre-fermented wine (you can use the household sand cloth to pour the mixture and then squeeze and filter out the juice.). . Due to the low sugar content in the pomegranate, the alcohol content of the raw wine should be measured after the end of the pre-fermentation, and then calculate the amount of sugar that needs to be added according to the 18g/L sugar can produce 1% (alcoholic degree) alcohol, so that the alcohol content of the finished product will eventually reach 12% (alcoholic degree) by volume. Post-fermentation needs to be carried out at a lower temperature. The fermentation vessel is placed in a thermostatic incubator and the temperature is controlled at 18℃～20℃. Because of the low temperature of the post-fermentation period, it lasts for a relatively long time, 20 to 25 days. At the end of the fermentation, the foot of the wine is separated in a timely manner. The wine is stored at low temperature for another 3 months to reach maturity.
(4) Post-treatment After the end of post-fermentation, filtration should be carried out to remove the precipitation and impurities in the wine to ensure the quality of the finished wine.
4. Problems to be noted in the processing
(1) When the pomegranate seeds are crushed, it is necessary to prevent the kernel from being crushed, otherwise, the bitter substances in the kernel will enter the pomegranate mash, which will affect the flavor and quality of the wine. A certain amount of pectinase can be added after the seeds are crushed to improve the wine yield. The amount of pectinase added is usually 0.5% to 0.6%.
(2) mixed fermentation using open fermentation methods, special attention should be paid to controlling the temperature, if the mash warms up too much, it should be stirred in time to cool down, so that the product temperature does not exceed 26 ℃. At the same time to strengthen the fermentation management, regularly floating to the liquid surface of the dregs pressed into the liquor, commonly known as "pressure cap", the purpose is to prevent the dregs exposed for too long, resulting in the growth and reproduction of acetic acid bacteria, so that the flavor of the wine deteriorated. In addition, the time of mixed fermentation should not be too long, otherwise, the tannins in the seeds and cores will be dissolved, which will lead to the aggravation of the bitter and astringent flavor of the wine. The reason for this is that the leaching process of the substances is going on at the same time as the mixed fermentation. In the leaching of pomegranate aromatic substances and pigments at the same time, some of the substances with the evil taste may also be brought out.
(3) The blending before packaging can be carried out according to the proposed standards: sugar and citric acid are used to adjust the sugar level and acidity; if the alcoholic degree is not enough, it can be used by the pomace distillation to obtain the brandy for the blending, the brandy can also be endowed with pomegranate wine with a unique style and typicality. Through the adjustment of sugar, acid and alcohol, it is possible to make its main chemical composition meet the requirements of quality indicators. In order to accelerate the maturation and ensure the quality of the wine, after the completion of the post-fermentation, it can also be subjected to a freezing treatment to improve the non-biological stability of the wine. The method of freezing treatment is: put the fermented pomegranate wine into the refrigerator at 6℃～7℃, and then filter the wine after the cold precipitated substances such as proteins and colloids are fully settled.
5. Quality standard of the product
(1) Sensory indexes The appearance is peach color, clarified and transparent, no suspension, no precipitation, with strong pomegranate fruit aroma and fermentation wine aroma, soft and coordinated taste, full-bodied, sweet and sour, unique style.
(2) Physicochemical indicators: alcohol content 12% (degrees); sugar (glucose) 10%, soluble leachate 16%, acidity (isocitric acid) 0.5%.
(3) Hygiene indicators in line with the requirements of GB2758-81.
Two, pomegranate wine is made from pomegranate fresh fruit or concentrated fruit juice as raw materials, through the fermentation process and brewed alcohol content of 7% or more alcoholic beverages.
Three, the production process of pomegranate wine: divided into the front process, the back process.
Harvesting Sorting Storage Mechanical rinsing Blow-drying Selection Mechanical peeling Pressing Juice Clarification Sterilization Addition of yeast Temperature-controlled fermentation Post-fermentation management Raw wine