What bacteria are used to ferment fruit wines

Fruit wine is fermented with yeast.

The principle of fruit wine fermentation is a process in which fruit juice undergoes a complex chemical reaction to produce ethanol and carbon dioxide under the action of some enzymes of yeast. Fermented fruit wines do not need to go through distillation or saccharification of the raw materials before fermentation, and their alcohol content is generally between 8 and 20 degrees. According to the different brewing methods are divided into fermented fruit wines, distilled fruit wines, prepared fruit wines and other types.

Types of Fruit Wine

1. According to the raw materials of fruits, there are wine, apple wine, hawthorn wine and prune wine.

2. According to the color of wine, there are red wine, white wine, rosé wine and so on.

3. According to the amount of sugar content, there are dry wine (sugar content of 0-4g/L), semi-dry wine (sugar content of 4-12 g/L), semi-sweet wine (sugar content of 12-50 g/L) and sweet wine (sugar content of more than 50 g/L).

4. According to the carbon dioxide content, there are calm wines, sparkling wines and aerated sparkling wines.