2, crushing After the raw material processing, crushing immediately, the size of the broken pieces in the 3-5mm is appropriate,
3, composition adjustment After crushing, sugar, acidity adjustment. Add SO2
4, pre-fermentation The pulp is pumped into the fermentation tank, the loading is not more than 80% of the tank volume is appropriate, add the activated fruit wine active dry yeast, mix well, and then ferment at a controlled temperature of 20-25 ° C. During the fermentation process, the pump circulates 2-3 times a day, which is conducive to the pigmentation of the full dissolution of the juice to go. Pre-fermentation time should be specifically determined according to the requirements of the content of the required macerating substances or according to the content of residual sugar in the juice. After the end of the pre-fermentation for the separation of juice and residue.
5. Pressing When pressing the residual wine, in order to improve the quality of strawberry wine, can be separated from the self-flowing and pressing wine, small-scale production can be combined into one.
6, post-fermentation After the end of pre-fermentation, if the liquor throws residual part of the sugar, you can carry out post-fermentation, post-fermentation temperature control at 18-22 ° C is appropriate, when the residual sugar concentration no longer decreases, it means that the end of fermentation.
7. Pouring and aging After the end of post-fermentation and the clarification of the wine, pour the wine immediately and separate the sediments. The original wine enters the stage of wine storage and aging, pay attention to full storage and sealing with inert gas or high ethanol, the temperature is controlled below 15°C, generally 10 months strawberry wine can reach maturity.
8, clarification Add gelatin and tannin to clarify the wine. The wine is clarified at low temperature and then filtered by diatomaceous earth filter.
9. Adjustment Adjust the sugar level, alcohol level and acidity of the wine according to the requirements of the finished product.
10, Freezing filtration, canning Freezing filtration can be applied when necessary, and then filling is the finished wine.
10.