Many people home brewed fruit wine, this fruit wine specifically how to brew?

How to brew fruit wine? Want to drink fruit wine how to do? In fact, there are many ways to brew fruit wine. The following are a few common methods of brewing fruit wine. Let's take a look below:

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

One, traditional fermentation method

The traditional method of fermentation is still widely used, which means that the fermentation of pulp or juice is naturally terminated by natural yeasts or artificially cultivated yeasts under certain conditions until the sugar is exhausted. Generally this fermentation method can be used for fruit milks with a lot of juice, such as grapes, apples, pears and kiwis.

The method has the following characteristics:

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

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

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

4. The whole fermentation process takes a long time, and the original wine is sugar-free and rich in extracts.

5. Strong fruit aroma, complex process.

Two, steeping method

With the progress of science, the alcohol industry has been developed, and the method of steeping fruits with diluted alcohol has appeared. General fruit juice less fruit, such as hawthorn, sour dates, jujube, Ge Li and other more suitable for this method.

The soaking method is characterized by:

1. simple operation;

2. keeping the fresh aroma of the fruit;

3. good color;

4. low cost;

5. not easy to be attacked by organisms during storage due to high alcohol content.

6. can accelerate the dissolution of certain substances, reduce the dissolution of pectin substances, good stability, but often have alcohol full of flavor and alcohol tingling sensation.

Third, the combination of fermentation and maceration

There are three ways to make better quality fruit wines with this combination.

First the original wine is prepared through a fermentation process and maceration at the same time, and then the two original wines are immediately mixed and stored at room temperature of 15-16 degrees Celsius. They can also be stored separately for a period of time and then blended temporarily as needed for blending the wines. All in all, this method takes into account the advantages of both the steeping method and the traditional fermentation method, and their disadvantages can be avoided. Depending on the characteristics of the product, the dosage of some original wines can be adjusted at any time. For example, if the fruit aroma is prominent, the amount of soaking juice can be increased appropriately, and if the taste is round and long, the amount of fermented wine can be increased appropriately. This combination method is suitable for making sweet, semi-sweet and semi-dry fruit wines with fruit and wine aroma and moderate composition.

Secondly, the fruits are first macerated to make macerated original wine. The two original wines are combined by adding sugar water to hawthorn and fermenting it with near-artificial cultured yeast to make fermented original wine. This method has the characteristics of good fruit flavor, safe and stable fermentation, and is suitable for processing fruits with little juice content, and can be used to make sweet and semi-sweet fruit wine.

Thirdly, the fruit is fermented first 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 is characterized by high utilization of raw materials and is suitable for making fruit wine with or without sugar.