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How to brew fruit wine (Part 2)?
How to brew fruit wine (Part 2)? 5. Separation The fermented grape mash is separated to remove the po
How to brew fruit wine (Part 2)?
How to brew fruit wine (Part 2)?
5. Separation
The fermented grape mash is separated to remove the pomace and lees to obtain clarified original wine. The red wine skins need to be pressed, and the original wine is subjected to malolactic fermentation. After the whole fermentation process is over, separate immediately, add sulfur dioxide 50-60 mg/L at the same time, and store in full barrels.
6. Storage
Storage is the process of wine aging and maturation. The wine made from fresh grape juice through fermentation is called raw wine, which tastes rough and is extremely unstable. It must undergo a period of storage and aging in wine storage barrels and appropriate processing, and a series of physical, chemical and biological changes will occur. In order to maintain the fruity aroma and pure body of the product, and improve the stability of the wine, it can reach the quality standard of the finished wine.
7. Clarification processing
During the storage and aging of raw wine, due to the suspension of yeast, bacteria, coagulated protein, tannin, tartrates, metal complexes and berry tissue fragments in the juice, etc., the original wine is turbid. In order to remove these suspended substances, natural clarification or artificial clarification is required.
7.1. Clarification methods include adding clarifier, cold treatment, filtration, centrifugation, etc.
7.2. Add clarifying agent, add an organic or inorganic insoluble substance to the original wine, make it flocculate with the substance suspended in the wine and precipitate, remove it, and make the wine clear and stable. Commonly used clarifying agents are gelatin, egg white, casein, diatomaceous earth, pectinase, etc.
7.3. Cold treatment reduces the temperature of the wine to close to the freezing point of the wine. Heat preservation for a certain period of time accelerates the precipitation of tartrates, colloids, bacteria and iron and phosphorus compounds in wine. At the same time, it accelerates the stability of the wine. The temperature of the cold treatment is generally controlled at about 0.5-1.0°C above the freezing point of the wine. The length of the cold treatment depends on the quality of the wine.
7.1. Clarification methods include adding clarifier, cold treatment, filtration, centrifugation, etc.
7.2. Add clarifying agent, add an organic or inorganic insoluble substance to the original wine, make it flocculate with the substance suspended in the wine and precipitate, remove it, and make the wine clear and stable. Commonly used clarifying agents are gelatin, egg white, casein, diatomaceous earth, pectinase, etc.
7.3. Cold treatment reduces the temperature of the wine to close to the freezing point of the wine. Heat preservation for a certain period of time accelerates the precipitation of tartrates, colloids, bacteria and iron and phosphorus compounds in wine. At the same time, it accelerates the stability of the wine. The temperature of the cold treatment is generally controlled at about 0.5-1.0°C above the freezing point of the wine. The length of the cold treatment depends on the quality of the wine.
7.4. Filtering
The wine after freezing treatment or blending needs to remove sediment and suspended matter. During the entire process, it is often necessary to separate precipitates and turbidity many times, which requires filtration. Filtration is to pass the wine containing suspended or precipitated substances through the filter medium under the action of a certain driving force. The suspended or precipitated particles are trapped on the surface of the medium, and the clear and transparent wine passes through the capillary pores. According to the different requirements of each process, filtration can be divided into coarse filtration, clarification filtration and sterilizing filtration.
- Granular media is pre-coated on the surface of fabric media as a filter aid. Mainly used for coarse filtration, such as diatomaceous earth filter.
- The solid cardboard medium is mostly used for semi-finish and fine filtration, such as plate and frame filter.
- Filtration membrane medium is used for fine filtration and ultra-fine filtration (to remove bacteria).
8. Blend
According to the quality standard requirements of finished wine, different quality wines are blended in a certain proportion according to the quality characteristics, so as to achieve the purpose of learning from each other. Maintain the consistency of ex-factory products, and at the same time make appropriate adjustments to the ingredients to meet the requirements of product standards. This work needs to be undertaken by an experienced bartender.
9. Sterilization
Filter the wine that has been prepared and passed the stability test through a filter plate or a filter membrane. To achieve the purpose of sterilization and clarification, ready for bottling.
For dry wine, the method of filtration is generally used to achieve the purpose of sterilization. The traditional sterilization method is to use heat sterilization, that is, to place the wine liquid in a heat exchanger and heat it to achieve the purpose of sterilization.
10. Packaging
Wine packaging is the last process of wine production. A good wine not only needs good raw materials and craftsmanship, but also good packaging is very important. It is a very important factor to preserve and even enhance the quality of wine. The packaging of wine includes: bottle washing, bottling, sealing, labeling, boxing and other processes.
Aseptic operation should be maintained throughout the packaging process. Pay attention to the following points when packaging:
Aseptic operation should be maintained throughout the packaging process. Pay attention to the following points when packaging:
- Clean the canning equipment and wine delivery pipeline with steam or hot water;
- The bottle should be cleaned to ensure sterility;
- Before bottling, the wine should be treated by sterilization methods such as membrane filtration;
- The bottle stopper should be a treated sterile stopper.
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