Fruit beer brewing process
- Jun 15, 2020
- 100
- tiantai
Fruit Beer Brewing Process
1)Fragmentation and de-stalking:
The rupture of the pulp will facilitate the pressing of the juice, increasing the chance of contact between the yeast and the juice.
1. Each grape must be broken to facilitate fermentation.
2. Broken pulp does not hurt the seeds and fruit stems (because the seeds contain tannins will increase the numbness of the wine). 3 The parts that come into contact with the juice should not use iron or copper products, which will cause iron and copper damage to the wine. Generally, hard wood, pure aluminum or silicon aluminum alloy and stainless steel are used.
When making red wine, the raw materials should be taken from the stems. The raw materials for white wine can be used without the stalk, and used as a filter layer to increase the filtration speed. Before the break, the raw materials were sorted, and the maturity was poorly selected to remove the rotten particles.
2)Squeeze and clarify:
The squeeze is to take out the grape juice or the new wine that has just been fermented. The red wine is () slag fermented, and then fermented after crushing. When the main fermentation is completed, the new wine is taken out immediately, and the white wine is taken from the fermentation broth, so the juice should be squeezed immediately after crushing. Pressurize properly when pressing, and squeeze out the juice in the pulp as much as possible. The juice that is not pressurized at the beginning is called white juice, and the juice yield is about 50-55%. The quality is good, and the juice obtained by pressurization is called pressed juice. The juice yield is 10% and the quality is slightly worse. It can be combined with white juice. When the juice is not squeezed, it can be mixed with water () or added with water and then pressed. The obtained juice is called "two-way juice" with poor quality, contains more solid matter, and has a heavy taste. It can be distilled. liqueur.
Clarification is a unique process for making good quality wines in order to obtain clarified juice fermentation. Other fruit wines can be omitted, with two methods of standing clarification and clarification.
3)Sulfur dioxide treatment:
The microorganisms on the peel, the bacteria in the air, often invade the juice with the crushing press, participate in activities before and after fermentation, and are safe for fermentation. Generally, SO2 treatment is carried out to kill or inhibit the activity of bacteria, in wine, if 0.01% SO2 inhibits 99.9% of wild yeast, mold and bacteria, and SO2 should be added in full when crushed.
Sugar adjustment: Generally, the sugar content of grapes is about 14-20g/100L, and the decomposition produces 8-17 degrees of alcohol, while the alcohol content of finished wine requires 12-13 degrees, so the method of increasing alcohol content is to add sugar. A sufficient concentration of alcohol is produced, and the other is fermented with the same variety, high concentration of distilled spirits or treated alcohol. In practice, the former method can guarantee fine wines, and the refined sugar on the production is good. First, a small amount of juice is used to dissolve the sugar, and then added to a large amount of juice.
For example, if 13 degrees is required and 1 degree alcohol juice is produced according to 1.7g sugar, the sugar content per liter of juice is: 13×17=221g, and the sugar content of the juice is 17g/100ml, then every liter of juice should be added. The amount of sugar is 221-170 = 51g.
Acid adjustment: The acid content of the juice is 0.8-1.2g/100ml. If the acidity is less than 0.5g/100ml, the addition of tartaric acid and citric acid is the most suitable for yeast, and can increase the taste of the finished wine. 3. Yeast container. Fermenter (wooden fermenter, oak). To 3000-4000 liters, fermentation tanks, tanks, etc.
Edited by Alisa
Sales manager of Tiantai
Email: [email protected]
1)Fragmentation and de-stalking:
The rupture of the pulp will facilitate the pressing of the juice, increasing the chance of contact between the yeast and the juice.
1. Each grape must be broken to facilitate fermentation.
2. Broken pulp does not hurt the seeds and fruit stems (because the seeds contain tannins will increase the numbness of the wine). 3 The parts that come into contact with the juice should not use iron or copper products, which will cause iron and copper damage to the wine. Generally, hard wood, pure aluminum or silicon aluminum alloy and stainless steel are used.
When making red wine, the raw materials should be taken from the stems. The raw materials for white wine can be used without the stalk, and used as a filter layer to increase the filtration speed. Before the break, the raw materials were sorted, and the maturity was poorly selected to remove the rotten particles.
2)Squeeze and clarify:
The squeeze is to take out the grape juice or the new wine that has just been fermented. The red wine is () slag fermented, and then fermented after crushing. When the main fermentation is completed, the new wine is taken out immediately, and the white wine is taken from the fermentation broth, so the juice should be squeezed immediately after crushing. Pressurize properly when pressing, and squeeze out the juice in the pulp as much as possible. The juice that is not pressurized at the beginning is called white juice, and the juice yield is about 50-55%. The quality is good, and the juice obtained by pressurization is called pressed juice. The juice yield is 10% and the quality is slightly worse. It can be combined with white juice. When the juice is not squeezed, it can be mixed with water () or added with water and then pressed. The obtained juice is called "two-way juice" with poor quality, contains more solid matter, and has a heavy taste. It can be distilled. liqueur.
Clarification is a unique process for making good quality wines in order to obtain clarified juice fermentation. Other fruit wines can be omitted, with two methods of standing clarification and clarification.
3)Sulfur dioxide treatment:
The microorganisms on the peel, the bacteria in the air, often invade the juice with the crushing press, participate in activities before and after fermentation, and are safe for fermentation. Generally, SO2 treatment is carried out to kill or inhibit the activity of bacteria, in wine, if 0.01% SO2 inhibits 99.9% of wild yeast, mold and bacteria, and SO2 should be added in full when crushed.
Sugar adjustment: Generally, the sugar content of grapes is about 14-20g/100L, and the decomposition produces 8-17 degrees of alcohol, while the alcohol content of finished wine requires 12-13 degrees, so the method of increasing alcohol content is to add sugar. A sufficient concentration of alcohol is produced, and the other is fermented with the same variety, high concentration of distilled spirits or treated alcohol. In practice, the former method can guarantee fine wines, and the refined sugar on the production is good. First, a small amount of juice is used to dissolve the sugar, and then added to a large amount of juice.
For example, if 13 degrees is required and 1 degree alcohol juice is produced according to 1.7g sugar, the sugar content per liter of juice is: 13×17=221g, and the sugar content of the juice is 17g/100ml, then every liter of juice should be added. The amount of sugar is 221-170 = 51g.
Acid adjustment: The acid content of the juice is 0.8-1.2g/100ml. If the acidity is less than 0.5g/100ml, the addition of tartaric acid and citric acid is the most suitable for yeast, and can increase the taste of the finished wine. 3. Yeast container. Fermenter (wooden fermenter, oak). To 3000-4000 liters, fermentation tanks, tanks, etc.
Edited by Alisa
Sales manager of Tiantai
Email: [email protected]
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