Process flow of fruit wine

The Traditional Fermentation Method

Puree or maybe juice the refreshing, ripe, non supports rotten fruit and add sugar and wine yeast and then start fermenting. After 10 supports 15 days in fermentation, pressing, filtering, clarification, and sanitation, fruit fermented wine beverages is performed. If you want to produce fruit spirit, just like brandy, you want to distill the fermented fruit alcohol with small handiwork equipment. Generally, a lot type of vegetables may be applied to make berry wine, such since grapes, apples, apples, oranges, kiwis, and so forth.

Classic Fermentation Characteristics

The remainder sugar of each liter of mass wine is less than 4 grams after fermentation, that is convenient for space for storing and management of your wine.

Your wine matures and it has a relaxed taste.

There's absolutely no sugar in the initial alcohol as a result of long fermentation time.

The process is more complicated and the fruit has a powerful aroma.

The immersion technique

Soaking wine is a lengthy- standing up tradition in Cina and is an important part of Chinese medicine and healthcare. Fruit wines can be added to rock sugars and fruits to make them more wine- like. Fruit Soaking Wine is a product that combines wines with rock sugars and fruit.

Method Of Fermentation And Soaking

Fermentation and Soaking Combination Method There are three ways to brew fruit wine.

The fermentation process

The bulk wine is prepared by the fermentation process and the soaking at the same time, and then the two kinds of the wine are immediately combined into one and stored at room temperature of 15℃16 ℃. It can also be stored for a certain period of time and then mixed according to the wine matching needs. The soaking method and the traditional fermentation method are complementary and can avoid the shortcomings of the two. The amount of a certain bulk wine can be adjusted according to the product characteristics.