Production method of Hutai mistelle wine
A manufacturing method, the technology of filling honey sweet wine, applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of short shelf life of table grapes, tedious brewing process, adverse effects of wine, etc. problems, to avoid adverse effects, simplify the brewing process, and achieve the effect of rich aroma
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[0018] ①Control of raw material maturity: measure the reducing sugar and total acid of the raw material, and when the optimum maturity is reached (the acid content reaches 6-7g / L, calculated as tartaric acid; the sugar content reaches 130-160g / L) artificially Harvest.
[0019] ②Harvesting: Try to keep the fruit intact when harvesting without damage. Try not to bruise during transportation, and send it to the production place immediately.
[0020] ③Sorting of raw materials: Select fruits with relatively good maturity and no diseases, and remove fruits with poor maturity and mildew.
[0021] ④ Dipping: Put the unbroken fruit into an airtight container, add deodorant edible alcohol with a concentration of 95%, adjust the alcohol to 17% (V / V); add SO 2 50-80mg / L; the impregnation temperature is controlled at 25°C-28°C; the impregnation time is controlled at 5-7 days, and the impregnation process is fully stirred twice a day.
[0022] ⑤ Separation and pressing: Separation and ...
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