The process of brewing longan wine is: longan→cleaning→shelling and nucleation→beating→filtering→adjusting the pH and alkalinity→pasteurization→cooling→inoculation→main fermentation→post fermentation→separation of wine stems→aging→bottling. The breakdown is as follows:

1, raw material selection and pretreatment: the best choice for fresh longan fruit. After the fruit is picked, it is washed twice with tap water, and peeled with artificial or mechanical shells to remove the pulp. The pulp is slurried and filtered. The slag can be soaked in 60-grain wine and used as sparkling wine. The juice is used for brewing longan fruit wine. .

2, adjust the pH: Longan juice itself total sugar content of 20%, the degree of fermentation of their own fermentation in the 10% (v / v), to increase alcohol, the total amount of fermented wolfberry increased to 25% and 28% . In addition, the acidity of the fermentation mash was adjusted to 0.3%, pH 3.0 to 3.3, and 0.15% sodium sulfite was added to suppress the growth of the bacteria.

3. Pasteurization: pasteurization at 70°C can not only kill bacteria, but also make the fermentation broth easy to clarify without affecting the inherent flavor of longan.

4. Inoculation: The yeast dosage is 0.2%. First, activate the wine high-activity dry yeast with 5% sucrose solution and 10% juice at 37-40°C for 1 hour, pour into the fermentation mash, and stir well.

5. Main fermentation: The above fermented mash was poured into a fermenter, sealed, and the temperature was controlled at about 20°C for main fermentation.

6. Post-fermentation: After the main leaven is over, separate the feet of the wine and transfer it to ferment.

7. Degree of alcoholic drinks: Add 60 meters of wine and adjust it to about 20 degrees of alcohol.

8. Aging: Closed at room temperature.

9. Bottling: Bottling after clarification by aging.

10. Note:

(1) The temperature of the main fermentation is closely related to the fermentation speed and the quality of the finished wine. The higher the temperature is, the faster the fermentation speed is, but the phenomenon of rancidity is easy to occur. The lower the temperature is, the slower the fermentation speed is, and the quality of the finished wine is improved, but the environmental conditions are more difficult to meet. Therefore, it is appropriate to control the temperature at 20°C.

(2) In order to increase the alcoholic degree of longan wine, white sugar is added to 25% and 28% of total sugar on the basis of 20% sugar in longan juice, and fermented at 20°C. The results show that with the increase of total sugar content, , The alcoholicity has been improved, but the fermentation time is also prolonged. There are residual sugars in the fermented mash. For example, when the total sugar is 28%, the residual sugar reaches 5%, forming semi-dried wine.

(3) The advantage of adding 60-meter wine is that it can increase the liquor quality. The disadvantage is that it has a rice wine flavor, which dilutes the original flavor of longan wine and requires long storage to fade the taste of rice wine.

(4) Longan fruit juice, high sugar content, and good taste are good raw materials for brewing fruit wine. Experiments show that adding sugar to 25% at 20°C can produce high-quality longan wine with fragrant scent, elegant flavor and pure color. You can also add sugar to 28% to make semi-dried wine. Longan wine brewing is a good way to use longan processing.

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