How to make black currant wine

Black currant (scientific name is black currant) wine is a specialty of the Northeast region. High-quality black beans are used as raw materials. It is fermented, soaked, aged and blended. A unique style of wild fruit wine. Production method 1. After the raw materials enter the factory, they must be strictly sorted to remove inclusions, rotten fruits, green fruits, etc., and then crush them. The fruit crushing degree is required to be above 98%. 2. For every 100 liters of fruit pulp, add sulfurous acid (calculated based on the pulp content of 0.01% sulfur dioxide), white sugar (calculated based on the sugar content of the fruit itself and the alcohol content required for initial fermentation), and deodorized alcohol (calculated based on the pulp content) Calculated with 4% by volume). Then, stir thoroughly and enter the fermentation stage. 3. During the initial fermentation of the primary juice, add 10% of artificially cultured yeast for fermentation. During the fermentation process, pour the juice 1 to 2 times a day with a rake for 30 minutes each time. The temperature of the fermented product is 25 to 28°C, and the maximum temperature does not exceed 30°C. , the fermentation time is 3 to 4 days. When the fermentation alcohol content reaches 8 to 10% and the residual sugar is 4 to 5%, the first fermentation separation is carried out. 4. Use the separated primary juice to calculate the sugar supplement amount based on the final production of 15° (volume %) wine, which requires the juice to be used to dissolve the sugar. Add sugar and stir. The middle fermentation temperature is controlled at 24-26°C, and the fermentation time is 4-7 days. When the alcohol content reaches about 14° (volume %) and the residual sugar is 1%, use a wine pump to transport it to a special bucket (pool) in the basement for further processing. Fermentation. 5. The second primary fermentation is the second fermentation of the original wine. It is the pomace separated from the primary fermentation. Add 30% water and add sugar (calculated according to the alcohol content required for the secondary juice primary fermentation) for secondary primary fermentation. The fermentation product temperature is 25-28°C and the fermentation time is 36-48 hours. , when the alcohol content reaches 6-7% (volume) and the residual sugar is 3-4%, the secondary separation can be carried out. 6. Secondary juice fermentation: The separated secondary juice is supplemented with sugar according to the final requirement of 12% alcohol content, and is fermented. The fermentation time and product temperature are the same as those of the primary juice fermentation. When the alcohol content reaches 11% and the residual sugar is below 1%, it can be sent to the basement for post-fermentation and aging. 7. The original wine needs to be aged for 3 years during storage. Because black bean original wine contains high total acid and matures slowly, it is generally stored for a longer time. 4 to 5 years is the best original wine with a rich aroma. 8. Soak black beans in deodorized alcohol. The original wine will have a deep color and strong fruity aroma. Store it for later use. 9. Mix the fermented raw wine and soaked raw wine in a ratio of 3:1 to become a harmonious blackcurrant fruit wine. Quality standards 1. Sensory indicators: Color: deep ruby ??red. Clear mix: clear and transparent, no obvious suspended solids and no sediment. Aroma: Fruity and wine aroma are harmonious, with obvious black bean fruity aroma. Taste and flavor: The wine tastes pure, sweet and sour, with a long aftertaste, typical of blackcurrant wine. 2. Physical and chemical indicators: alcohol content (20°C) 14±0.5% (volume), sugar content 22±0.5g/100ml, total acid 0.8~0.9g/100ml, volatile acid 0.06g/100ml or less, tannin 0.04 g/100 ml or less.