A brief history of development
Wine first spread from Egypt to Greece, Rome, France, Germany, Spain and Portugal. Fruit wine has an earlier history in China. In the Han Dynasty, wine was very popular. By the Ming Dynasty, there were many kinds of fruit wines, such as wine, jujube wine and coconut milk wine. 1892, Zhang Zhenxun founded Changyu Brewing Company in Yantai, Shandong Province, and the scale of industrial production was achieved. Subsequently, Qingdao, Beijing, Tianjin, Chongqing and Tonghua, Jilin successively established fruit-sprinkling wineries. After 1949, during the first five-year plan period in China, Shanxi Qingxu Grape Winery, Liaoning Xiong Yue Apple Winery and Shandong Yantai Liquan Apple Winery were newly built, and the output and quality of fruit wine have been greatly improved. The types of fruit wine are dry white, dry red, semi-dry white, semi-dry red, sweet red and sweet white. Other fruit wines include cider, hawthorn wine, jujube wine, persimmon wine, pear wine, orange wine, pineapple wine, kiwi wine, blackcurrant wine, blueberry wine, jujube wine and litchi wine. These wines are also used as wine bases, and after reprocessing, they are made into dozens of kinds of champagne, apple champagne, absinthe, clove wine, ginseng wine, ginger wine, hawthorn ginseng wine, gold brandy and so on.
Machining principle
Fruit wine brewing mainly uses the fermentation of microorganisms (yeast) to ferment the sugar contained in fruit juice into alcohol and carbon dioxide, and its chemical reaction is simple as follows.
The yeast commonly used in fruit wine brewing is elliptical yeast, that is, wine yeast, which multiplies in large quantities under aerobic conditions and ferments under anaerobic conditions to produce alcohol. The optimum temperature for growth and development is 25 ~ 30℃, and the optimum pH is 5.5 ~ 6.5. In addition, there are strains suitable for low-temperature fermentation.
Fruit wine classification
According to the sugar content, it is divided into dry type, semi-dry type, semi-sweet type and sweet type (see wine). In addition, there is mead. The sugar content per liter is above 300 grams.
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The general technological process of fruit wine brewing: fruit → cleaning → disinfection → crushing → juicing → adjusting sugar content → main fermentation → adjusting alcohol content → post-fermentation aging → changing barrels → clarification → blending → filtering → bottling → sterilization → labeling → packaging → finished products.
The specific steps are as follows: ① Fruit raw materials. Require high sugar content and appropriate acid content. Alcohol is the main component of spilled fruit, so the sugar content is high and the wine yield is high. The general acidity is 0.5 ~ 0.8%. Acid can dissolve fruit pigment, which is also beneficial to yeast reproduction, and alcoholize to synthesize esters during the ripening process, which enhances the aroma of wine. However, too much acid will also reduce the quality of fruit wine, so it is required that the fruit should be harvested in time and fully matured in order to brew excellent fruit wine with good fragrance. ② Crushing and pressing. Crush the fruit before juicing to improve the juice yield. Berries such as grapes and strawberries can be crushed by a double-drum crusher, and the distance between the rollers depends on the size of the fruit. Hard apples and pears can be crushed by a universal crusher. Adding 70 ~ 80 ppm sulfur dioxide during operation can prevent the oxidation of substances. Juice immediately after pressing. The press can be a hydraulic press or a screw press, which also varies according to the type of fruit. ③ Main fermentation. The juice or crushed fruit pulp obtained by pressing is put into a fermentation barrel or a fermentation pool after sugar degree adjustment. Before fermentation, the fermentation broth was fumigated and disinfected, and then 2% wine yeast was added for fermentation. A gap of 1/3 should be left at the top of the fermentation container to prevent juice from escaping during fermentation. After 8 ~ 10 days of fermentation, the fermentation sound was silent, most of the sugar in the fermentation broth had been converted into alcohol, and the main fermentation was over. For fermentation with skins, after fermentation, the wine outlet pipe of the fermentation barrel is first opened to obtain the "drenched wine" (original wine) that flows out by itself, and then the pressed wine is obtained. They are of different quality and should be stored separately. ④ Post-fermentation and aging. Raw wine and pressed wine still contain a small amount of residual sugar, which can be converted into alcohol by post-fermentation and aging. At the same time, through the action of acid and alcohol, the flavor of ester is produced, which gradually precipitates tannins, pigments, protein and tartrate contained in the wine, thus promoting the clarification of the wine. The management during aging is mainly to pour wine, change barrels every three months 1 time, remove wine feet, and fill the container with wine liquid in time to avoid infection by miscellaneous bacteria. Liquor has been aged for 1 ~ 3 years. ⑤ Liquor adjustment. After the original wine is aged, the alcohol content and sugar content can be adjusted according to the product quality requirements before leaving the factory.
⑥ Clarification and filtration. In order to speed up the clarification of fruit wine, various adhesives and tannin clarification methods are often used. Fruit wines such as apricots, plums and kiwis are usually agar, and fruit wines such as grapes, apples and pears are usually gelatin or egg white. The dosage of gelatin is 10 ~ 12g/L, agar is 5 ~ 45g/L, and egg white is 2 ~ 3 pieces/10L. The amount of tannin is generally 80% of the adhesive.
The fruit wine was filtered into a clear and transparent state. Commonly used filter presses include asbestos filter and diatomite filter. ⑦ Bottle and sterilize. After adjustment, filtration and clarification, the fruit wine flows through a pasteurizer or a plate heat exchanger for low-temperature sterilization at 70℃, and then it is bottled and sealed. But it can also be bottled and sealed first, sterilized in water bath at 70℃ for 20 minutes and then cooled. Finally, the finished product is obtained through lamp inspection, labeling, packaging and other operations.