The brewing process can be divided into five stages: pretreatment, fermentation, blending, filtration, and finished product presentation.
Fruit wine has become increasingly popular in recent times. It is brewed and prepared using various techniques such as crushing, juicing, fermentation, distillation, or soaking.
How to Make Fruit Wine
The Traditional Fermentation Method:
Puree or juice fresh, ripe, non-rotten fruit. Add sugar and wine yeast, then start the fermentation process. After 10 to 15 days of fermentation, press, filter, clarify, and sanitize the fruit fermented wine. If you want to produce fruit spirits like brandy, you can distill the fermented fruit alcohol using small handiwork equipment. Various types of fruits can be used to make fruit wine, such as grapes, apples, pears, oranges, kiwis, and more.
Classic Fermentation Characteristics
After fermentation, the residual sugar content of each liter of mass wine is less than 4 grams, making it convenient for storage and management. The wine matures and has a smooth taste. There is no sugar in the initial alcohol due to the long fermentation time. The process is more complex, and the fruit imparts a strong aroma.
The Soaking Technique
Soaking wine is a long-standing tradition in China and an important part of Chinese medicine and healthcare. Fruit wines can be combined with rock sugars and fruits to give them a more wine-like character. Fruit Soaking Wine is a product that combines wine with rock sugars and fruit.
Method of Fermentation and Soaking
There are three ways to brew fruit wine:
The bulk wine is prepared through fermentation and soaking simultaneously. The two types of wine are then immediately combined into one and stored at a room temperature of 15-16℃. It can also be stored for a certain period of time and then mixed according to the desired wine characteristics. This method combines soaking and traditional fermentation, complementing each other and avoiding their respective shortcomings. The quantity of bulk wine can be adjusted based on the product characteristics. For example, if the fruit aroma is dominant, the amount of soaking wine can be increased. If the flavor is mellow and long-lasting, fermentation can increase the volume of raw wine. This blending method is suitable for making sweet, semi-sweet, and semi-dry fruit wines.
The fruit is first soaked, and after that, the hawthorn is combined with sugar water and cultured yeast for fermentation in the fermentation tank. This method is suitable for processing fruits with low juice content and producing sweet and semi-sweet fruit wines.
How to Start a Brewery
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