The sugar of the fruit itself is fermented by yeast into alcohol wine, which contains the flavor and alcohol of the fruit.Therefore, folk families often make some fruit wines to drink.Such as plum wine, wine, bayberry, kiwi wine, and so on.Because these fruit epidermis will have some wild yeast, plus some sucrose, it can also have some fermentation effects without adding additional yeast, but the method of making wine in folk traditional wine is often time -consuming and easy to be polluted.So plus some active yeast is an ideal method for fast brewing fruit wine.Fruit wine is loved by men, women, and children because of its deliciousness and refreshing.So do you know how to make national wine?And what are its role?Lets take a look at it!
What is the difference between fruit wine and fruit vinegar?
1. Different uses
Fruit wine is the natural fermentation of fruits. During the fermentation process, it was fermented by yeast into alcohol.Fruit vinegar is a sour seasoning product made from modern biotechnology technology.
2. Different fermentation yeast
Fruit wine is fermented by yeast.Fruit vinegar is fermented by acetate bacteria, but the fermentation process of the two must be performed under anaerobic conditions.
3. The suitable temperature of the fermentation yeast is different
The suitable temperature for fermentation of fruit wine yeast is about 18-25 degrees Celsius, and fruit acetate bacteria are about 30-35 degrees Celsius.
4. The liquid taste is different after fermentation
After the fermentation of yeast is fermented, the liquid is alcohol, and the liquid is sour after fermentation of acetate.But yeast cannot be made into vinegar, but acetate bacteria can be.
What are the benefits of fruit wine?
1. Fruit wine is conducive to adjusting emotions, keeping body alcohol content low, and good health.
2. Although fruit wine contains alcohol, the content is very low compared with liquor, beer and wine, generally 5 to 10 degrees, and the highest ones are only 14 degrees.
3. Fruit wine contains a large amount of polyphenols, which can play a role in suppressing fat accumulation in the human body. In addition, compared with other alcohol, fruit wine has more obvious effect on nursing heart and regulating womens emotions.
4. It has the effects of lowering blood pressure and lipids, preventing blood vessels, enhancing vascular toughness, improving the skin (including scalp) blood supply, whitening nutrients, delaying aging, anti -cancer and anti -cancer, blood tonic, and promoting immunity.
How to make fruit wine?
I. Traditional fermentation method Freshly mature, rotten fruits into pulp or juice with sugar and fruit wine, fermentation, squeezing, filtering, clarifying, sterilizing fruit fermentation wine through 10-15 days.If the brewed fruit and liquor, the whiteland can distille the fermented fruit wine with small shochu equipment.General fruits can be used for wine, such as grapes, apples, pears, oranges, kiwi, etc.
The traditional fermentation method has the following characteristics:
(1) Fermentation method is the only effective way to eliminate the acidic tract;
(2) After the fermentation is over, the residual trade sugar is very low. Each liters of jams are below 4 grams to facilitate the storage and management of the original wine;
(3) The original wine is mature, the taste is mellow, the taste is dripping, the taste is long, the wine is beautiful;
(4) Because the whole process of fermentation is relatively long, there is no sugar in the original, and the rock is richer;
(5) Fruit aroma is strong and the craftsmanship is more complicated.
Second, the soaking method soaking method is also called brewing wine. It is a long tradition in China and a very important part of traditional Chinese medicine health care.Fruit sparkling wine can add high wine to rock sugar and fruits. Generally, fruits with less juice, such as: hawthorn, jujube, red dates, bayberry, lychee, cherry, etc. This method is more suitable.The characteristics of the soaking method are:
(1) Simple operation
(2) Be able to maintain the fresh aroma of the fruit
(3) Good color
(5) Due to the high alcohol, it is not easy to suffer from microorganisms during storage
(6) It can accelerate the dissolution of some material components, reduce the dissolution of pectin substances, and have good stability, but often appear poorly mellow and plump and alcohol.
Third, the combination of fermentation and soaking adopts the fermentation process to take the raw wine, and at the same time, the original wine is taken by soaking, and then the two original wines are combined together to store it at room temperature 15 ~ 16 ° C for storage.It can also be stored separately for a certain period of time, and then mix in proportion according to the need for wine with wine.In short, this method takes into account the advantages of soaking and traditional fermentation methods, and can avoid the shortcomings of the two. According to the characteristics of the product, you can adjust the amount of original wine at any time.
For example, if the fruity aroma is prominent, the amount of soaking juice can be appropriately increased; if the taste is rounded, the taste can be appropriately increased.This combination method is suitable for making fruits and wine aromas with both the sweet type, semi -sweet and semi -dry fruit wine.
Or use the fruit to soak first. After the soaking the raw wine is used, it is mixed with sugar water in the fruits, and the artificially cultivated yeast is carried out for fermentation, and the original wine is merged.This method is characterized by good fruity aroma, safe, smooth, and suitable for fruit processing with less juice content. It can make sweet and semi -sweet fruit wine.

Related tags： Catering