How to make fruit wine? What should I do if I want to drink fruit wine? In fact, there are many ways to brew fruit wine. The following are several common methods of making fruit wine. Let’s take a look below:

Brewing process: daily brewing of fruit wine and three brewing methods of fruit wine

1. Traditional fermentation method

Traditional fermentation method Still widely used, it means that the fermentation of the pulp or juice is terminated naturally under certain conditions by natural yeasts or artificially cultivated yeasts until the sugar is exhausted. Generally, this fermentation method can be used for fruit milk with a lot of juice, such as grapes, apples, pears, kiwis, etc.

This method has the following characteristics:

1. Fermentation is an effective method for brewing dry fruit wine.

2. The residual sugar content after fermentation is very low, with less than 4 grams of sugar per liter of raw wine, making it easy to store and manage the raw wine.

3. The original wine matures quickly, has a mellow and full taste, a long aftertaste and a beautiful aroma.

4. The entire fermentation process takes a long time. The original wine contains no sugar and is rich in extracts.

5. The fruit has a rich aroma and the process is complex.

2. Soaking method

With the advancement of science, the alcohol industry has developed, and a method of soaking fruits with dilute alcohol has emerged. Generally, fruits with less juice, such as hawthorn, wild jujube, red dates, kudzu, etc., are more suitable for this method.

The characteristics of the soaking method are:

1. Simple operation;

2. It can maintain the fresh aroma of the fruit;

3. Good color;

4. Low cost;

5. Due to high alcohol content, it is not susceptible to biological attack during storage.

6. It can accelerate the dissolution of certain substances and reduce the dissolution of pectin substances. It has good stability, but it often has a mellow taste and a tingling feeling.

Third, combine fermentation and soaking

There are three ways to use this combination method to brew better quality fruit wine.

First the original wine is prepared through the fermentation process and soaking at the same time, and then the two original wines are immediately mixed and stored at room temperature of 15-16°C. It can also be stored separately for a period of time and then mixed temporarily according to the needs of blending wine. In short, this method takes into account the advantages of soaking and traditional fermentation methods and can avoid their disadvantages. According to the characteristics of the product, the dosage of some original wine can be adjusted at any time. For example, if the fruit aroma is prominent, the amount of soaking juice can be appropriately increased. If the taste is round and long, the amount of fermented wine can be appropriately increased. This combination method is suitable for making sweet, semi-sweet and semi-dry fruit wines with fruit and wine aromas and moderate ingredients.

Secondly, the fruit is soaked to make the soaked original wine. Add sugar water to hawthorn and ferment it with nearly artificially cultured yeast to make fermented original wine, and combine the two original wines. This method has the characteristics of good fruit flavor and safe and stable fermentation. It is suitable for processing fruits with low juice content and can be used to make sweet and semi-sweet fruit wine.

Third, the fruit is first fermented to release the original wine, and then the skin residue is soaked to make the soaked original wine, and the two original wines are combined. This method has the characteristics of high raw material utilization and is suitable for making sugary or sugarless fruit wine.