Fermented fruit wine is made from fruit or fruit juice (pulp) as the main raw material through full or partial alcohol fermentation, and contains certain alcoholFermented liquor。
Compounded fruit wine is based on fermented wine, distilled wine, edible alcohol, etc., added with fruit for soaking and/or directly added with fruit juice, and food additives can be added. It is formulated and processedConcocting wine。[2]
Use about 10 grams of fruit wineyeastAdd the small box bought (about 200C. C.)Apple JuiceorGrape JuiceYou can add it directly to the packaging container of the juice you bought, and then cover the opening with aluminum foil slightly to activate the yeast.After a few hours, you will find that the juice begins to bubble, which is the beginning of fermentation.Then wait until the bubbling stops, add the fermented juice and the yeast deposited below to theGrapeOr other fruits.
There are not many fruits suitable for wine making in Taiwan, such as grapes, plums,strawberry, mainly plum.Plum wineGenerally, it is not made by fermentation, but directly made by mixing other white spirits (rice wine, sorghum wine, or edible alcohol) with ice sugar.
Prepare 2kg of grapes or plums and other fruits, clean them, peel them with a knife, put them in a wide mouth container, and add sugar water to make the sugar water fully cover the fruits. The sugar water is prepared with 1L of water and 100-150g of sugar.(This sugar concentration can only make the taste feel a little sweet.)
Add the activated fruit wine yeastbrewOf the fruits used, onlyaluminum foilCover the opening of the container with paper (note: do not seal the mouth tightly, the carbon dioxide produced by such fermentation may burst the bottle, causing danger). After 2-3 days of vigorous fermentation, taste the fruit wine should be very low in sweetness. After that, you can add a tablespoon of sucrose every day. Before adding sucrose every day, you should make sure that the fermentation is still in progress,And the sweetness of fruit wine is still very low.After a few days, you should feel that the alcohol concentration of fruit wine is getting higher and higher. Finally, the high alcohol concentration will inhibit the fermentation of yeast. At this time, the sweetness of fruit wine should still be very low.Two weeks after you find that the bubbles no longer appear, most of the yeast should have settled. At this time, you can add some sugar (sucrose, fructose, honey) to your taste.
The residue of fruit wine can be removed from the fruit wine, and then the fruit wine can be naturally precipitated and clarified.
It will teach you how to brew different fruit wines easily in different seasons, feel the joy of home-made fruit wines, taste the flavor of wine liquor, and how to combine fruit wines with desserts and meals to enjoy delicious food with fruit fragrance.
*Fruit wine meal - stewed beef with red wine, plum chicken, fried bacon and mushroom slices, three cups of small rolls.
Don't use too high rice wine to make fruit wine. The high wine flavor will cover the fruit aroma.It is best to use rice wine with a temperature of about 32 degrees. To make the taste more pure, add some rock sugar.The waxberry and cherry wine is delicious.Wash the cherries and put the dried water into the glass bottle that has been scalded and dried. Pour rice wine, add some rock sugar, and seal it in the shade.Peach wine can be drunk in about a month.Of course, it's better to soak longer.Can add pointsChinese wolfberrySame bubble.
Homemade fruit wine
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Strawberry wine
1. Material selection
Select fully mature, bright colored, disease-free and mildew free fruits as raw materials, remove impurities and clean the soil on the surface.
2. Crushing
Strawberry fruit wine
Crush the washed strawberries with a crusher, and separate the fruit stalks and sepals from the pulp.Pour the fruit pulp into the fermentation barrel, and add 100g of 6% sulfite every 100kg to kill the microorganisms on the surface of the fruit and the miscellaneous bacteria in the air.
3. Sugar blending
Sugar should be adjusted according to the ratio of 1.7 grams of sugar required to produce 1 degree alcohol, so as to produce strawberry fruit wine of more than 10 degrees. Therefore, the sugar content of fruit juice should be measured first. If it is insufficient, granulated sugar should be added, so that the sugar content of every 100 grams of fruit juice is 20-25 grams. The most suitable environment for yeast activity is 8-12 grams of fruit acid per liter of fruit juice. Citric acid can be added if the fruit acid is insufficient.
4. Fermentation
Put the mixed fruit pulp into a container, keep the temperature at 25-28 ℃, and start fermentation in 1-2 days.After 3-5 days, when the residual sugar is reduced to 1%, the fermentation is completed, the fruit residue is removed, and the liquor is transferred to another container.Store at 12 ℃, and ripen the fruit wine through vaporized enzymolysis,matureThe period is about 1 year, and the container needs to be replaced in the middle.
5. Clarification
0.04% calcium carbonate can be used as clarifying agent.First, soak the agar for 3-5 hours and then heat it to melt. When it reaches 60-70 degrees, pour it into the wine, mix it well and filter it with a filter.
6. Acid regulation
It is mainly to adjust sugar, acid and alcohol content.Common sweet winesugar contentIt should reach 12% - 16%, containing 0.5% acid and 12-14% alcohol. If it is insufficient, granulated sugar, citric acid and deodorization can be added.
Methods: 1. Put the raw materials in a container and place them in a cool place.
2. After two weeks, take out the coffee beans and drink them.
Jujube medlar wine
Raw materials: red dates, structural berries, rock sugar, white orchids=1:1:1:1:10
Practice:
1. Wash red dates with wine and drain them.
2. Put the raw materials into a container and place them in a cool place.
3. It can be drunk after weeks without taking out the raw materials.
Qinxin Shuchang Mint Wine
Ingredients: peppermint: vodka=1:30
Practice:
1. Put the raw materials into the containershadeAt.
2. 10 days later, take out the mint leaves.
Drink after 3.3 weeks.
Self made fruit wine
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1. Because the tap water after cleaning the fruit will make the wine sourOdorizationTherefore, the water must be drained and dried after cleaning.
2. The most important thing in wine making is the proportion. The proportion of fruit, white and sugar must be correct. If the proportion is not correct, the wine will taste strange and difficult to drink.
3. The container of sour wine should be completely closed and airtight, so as not to lose its flavor or deteriorate due to air permeability during the pickling process.
4. It is not necessary to use high grade wine for single wine, because fruittasteIt will enter the wine, even the taste of good wine will be affected.The alcohol content is high (more than 35% of the wine, so it is easy to extract the aroma of fruit, and the brewed wine is mellow).[1]
Fruit wine health
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In the domestic market, more and more fruit wines have appeared in recent years, such as Chinese wolfberry wine, green plum wine, etc.Nutritionists pointed out that compared with liquor and beer, fruit wine has higher nutritional value and better health benefits.
Although fruit wine contains alcohol, its content is very low compared with liquor, beer and wine, generally 5 to 10 degrees, and the highest is only 14 degrees.Therefore, it can be used as a soft drink after dinner or before bed.
Hirohito University, JapanProfessor Changtian from the Department of Agricultural Life Sciences pointed out that fruit wine is simply made from all the nutrients in the fruit, which contains rich vitamins and amino acids needed by the human body.Sometimes the nutrition that can't be absorbed even if you eat raw fruit can be absorbed through fruit wine, because the nutrients have been completely dissolved in fruit wine.Professor Nagata said that fruit wine contains a lot of polyphenols, which can play a role in inhibiting the accumulation of fat in the body, making it difficult for people to accumulate fat and fat.In addition, compared with other wines, fruit wine has a more obvious role in caring for the heart and regulating women's emotions.
