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An industrial production method of fruit fermented wine. The traditional method of making sweet wine has always been family workshop production, which relies entirely on experience and natural fermentation. The product quality is unstable and the variety is single. The method of the invention takes rice or glutinous rice as raw materials, and after washing rice, soaking rice, steaming rice and pouring rice, small pieces of cooked fruit materials and medicinal liquor are mixed, and then are put into a disinfection container, and the finished product is obtained after heat preservation and culture. Because of the scientific preparation method and identification method, the product quality is stable, suitable for industrial production and diversified. Suitable for small food processing plants.

claim of right

An industrial production method of fruit-material fermented wine includes washing rice or glutinous rice, soaking rice, steaming rice, drenching rice, and mixing medicines. It is characterized in that the washed rice is soaked in water for 8-12 hours, and the rice absorption rate should reach 40%. The steamed rice is steamed in a steamer for 20-25 minutes after the soaked rice is drenched with clear water. Pouring rice is to pour steamed rice with clean cold water until the temperature is 32 ~ 35℃. Then, small pieces of pre-steamed fruit, such as preserved fruit or dried fruit, are mixed in, and the ratio of fruit to rice is 3∶ 100. Then, 4 ~10g/500m of liquor is mixed in, stirred evenly, and then put into sterilized glass cans or plastic cups with lids.

Ingredients: 2 kg glutinous rice liqueur koji (available in supermarket and in quantity)

Preparation tools: a container for brewing wine, preferably ceramic easy to keep warm;

Pots or dustpans are used to dissipate heat from steamed glutinous rice and mix distiller's yeast evenly;

Cotton wool or other thermal insulation materials are used to make fermented grains for thermal insulation during fermentation;

Steamer is used to steam glutinous rice.

Production process: 1, wash the glutinous rice one day in advance and soak it in clear water (it is better to break it by hand);

2. Drain the soaked glutinous rice and put it in a steamer for steaming (a longer time is better);

3. When steaming, take a gap and put sweet wine koji in a bowl of warm water (big rice bowl, about 35 degrees) to make it propagate in advance; (About ten to fifteen minutes in advance is best)

4. Pour the steamed glutinous rice into the basin and turn it back and forth to cool it to 45 degrees, which is a bit hot to touch; It's too cold to ferment; If it is too hot, the bacteria will be scalded to death.

5. Mix the distiller's yeast evenly into the glutinous rice, mix it evenly by hand, quickly put it into the prepared ceramic jar and seal the lid, and quickly put it into the prepared thermal insulation cotton and cover it;

6. When you smell the sweet smell of wine brewing in the air, the wine brewing is done (don't open the cotton wool halfway to see it, it will flash fire. It can be fermented in two days in summer);

7. After taking out the fermented wine, if you feel too sweet or the wine is not strong enough, you can add three or four bowls of cold boiled water, one or two spoonfuls of white wine can be fermented at room temperature, and put it in the refrigerator to drink it cold. It tastes delicious, and you can swallow your saliva if you think about it.

Note: the whole process must not stick to oil, must be hygienic and fast; If a pot of leftovers is left at home, it can also be used to make wine, but the taste can't be compared with glutinous rice.

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