Passion fruit wine has the effects of moistening lung and intestine, invigorating kidney and qi, invigorating qi and promoting fluid production, invigorating spleen and regulating stomach, moistening skin and caring skin, and can be used for beauty beauty, promoting blood circulation, strengthening body constitution and resisting aging. Pan Xiao will share with you the brewing and fermentation technology of passion fruit wine and the technology of making passion fruit brandy with shochu equipment. When making passion fruit wine, we can separate the peel and pulp of passion fruit and ferment/soak them separately, so that the taste and flavor will be better. Passion fruit wine not only has the fragrance of passion fruit, but also has the taste characteristics of wine, and contains a variety of amino acids and a large number of vitamins, which has a good health care effect if drunk in moderation for a long time. First, brewing raw materials. Passion fruit, rice wine/glutinous rice wine, fruit starter. Second, pretreatment. Take fresh passion fruit, wash it, dry it, then separate the pulp from the peel and crush the peel. Thirdly, the fermentation technology of passion fruit peel.

1. Lower koji fermentation: pour the crushed pericarp into a fermentation barrel, add a certain proportion of white sugar, stir well, then add 0.5% fruit koji, stir well and let it ferment. 2. Fermentation of low-alcohol liquor: After about 24-36 hours, saccharification is completed, and 20-25% low-alcohol yellow rice wine is added according to the ratio of 1: 1.2 ~ 1.5 to continue fermentation (somewhat similar to the practice of sweet yellow rice wine). 3. Filter and clarify: After a few days, the passion fruit peel floats, and then sinks. When the fermented mash is at rest, it can be filtered and clarified. Fourthly, passion fruit pulp fermentation technology. 1. Add white sugar and fruit distiller's yeast to the pulp, ferment for 24-36 hours, add rice wine/glutinous rice wine brewed by rice/glutinous rice, adjust the alcohol content to 10~ 15 degrees, and continue fermentation until the fermentation is completed. 2. The fermented fruit pulp is filtered, clarified or distilled into high passion fruit wine with an alcohol content of about 45-50 degrees by using small-scale shochu equipment. Friends who read the article may wonder why the peel and pulp should be fermented separately. In fact, the effective components of passion fruit peel and pulp are still different. Relatively speaking, the sugar content of peel is higher than that of pulp. Of course, if you think this operation is too troublesome, you can also use rice wine/glutinous rice wine to soak directly. But as far as the taste of wine is concerned, it is much better to saccharify it for a while before adding wine. Using the brewing method of passion fruit wine, the original nutritional components of passion fruit are retained, and the fruit wine is mellow and unique in flavor.