Shocked! Fruit processing equipment can still make wine
Fruit processing is a process in which fruits and berries are used as raw materials, and after being processed by physical, chemical or biological methods, they are processed into food to achieve the purpose of preservation. Through processing, the fruit flavor can be improved, the edible value and economic benefits can be improved, and the fruit supply time can be effectively prolonged.
Fruit processing equipment can be used to make juice, everyone knows it, and it can also be used to make wine, don't you know!
Fruit processing equipment brewing: a processing method that uses the fermentation of yeast and its enzymes to metabolize sugar in fruit or juice into alcohol, and uses it to inhibit the growth of harmful microorganisms. Fruit wine is a single fermented wine, no distillation is carried out after alcohol fermentation, and there is no saccharification process before fermentation. The alcohol content is medium (about 10-15%) and contains more extracts, so the wine has a mellow taste and good nutrition. Grapes, apples, pears and sweet oranges can all be brewed, but due to the high sugar content of grape juice, high acidity, and the natural yeast in the pulp, wine is mainly produced. The method of fermentation by the yeast contained in the pulp itself is called natural fermentation. The artificial fermentation method of fruit processing equipment is to add pure cultured wine yeast to the grape juice to control the fermentation process. The brewing of dry red wine is mixed with peel, pulp and juice and then fermented, which can precipitate pigments, tannins and flavor substances in the peel. The fermentation temperature is 20-25°C, and the time is about 10 days. After fermentation, it needs to be squeezed out. slag process. Dry white wine is fermented with fruit juice, the temperature is slightly lower, and there is no need for post-pressing and slag removal. The fermentation broth of sweet wines must be added with sugar or brandy to adjust the sugar content and acidity. Champagne is made by dissolving the carbon dioxide produced in the fermentation of dry wine into the wine liquid at low temperature. The wine is stored in oak barrels through slow oxidation, esterification, acid reduction and clarification, and the quality of the wine is significantly improved. Aged.