Process for making red bayberry wine
A process and sugar soaking technology, applied in the field of making bayberry wine, can solve the problems of falling fruit, inedible green fruit, economic loss for growers, short preservation time, etc., and achieve the effect of bright and clear appearance, unique taste and bright red color.
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Embodiment 1
[0035] The process of making bayberry wine includes:
[0036] Step 1: Use red bayberry harvested in the same year, wash it with clean water for 3 times, wash away the sundries and soil attached to the red bayberry fruit, drain it with a steel mesh basket, and store it in a 4°C freezer.
[0037] Step 2: select a small amount of red bayberry in step 1 and squeeze it into fresh fruit juice, let it stand for clarification, and use an Abbe refractometer to detect its sugar content. Use sucrose to adjust red bayberry juice to reach the initial sugar content of fermentation. The initial sugar content of the red bayberry juice fermentation is 15%, and the added amount of sucrose is recorded.
[0038] Step 3: According to the sucrose addition data obtained in step 2, add sucrose and red bayberry fruit into the container in proportion, dip the red bayberry fruit in the container for 30 days in a cold storage at 4°C. The obtained sugar impregnation was filtered through a 10-mesh nylon f...
Embodiment 2
[0044] The difference between this embodiment and embodiment 1 is:
[0045] In step 2, the initial sugar content of bayberry fruit juice fermentation is 20%.
[0046] In the third step, the caramelization of red bayberry fruit in the container is 40 days in a cold storage at 6°C.
[0047] In step 4, the distilled water is used to adjust the acidity of the red bayberry juice so that the initial acidity of fermentation is 0.5%.
[0048] In step 5, the initial SO 2 The content is controlled at 125mg / kg.
[0049] In step 6, the yeast activation solution is prepared by adjusting the sugar content of the plum sugar infusion in step 4 to 5% with distilled water, dissolving 0.5 g of angel yeast in 20 mL of bayberry infusion, and activating at 38° C. for 15 minutes.
[0050]In step 7, the yeast activation solution is added according to the ratio of bayberry sugar extract and yeast activation solution at a ratio of 500:1. The sugar-soaked juice added with the yeast activation soluti...
Embodiment 3
[0052] The difference between this embodiment and embodiment 1 is:
[0053] In the second step, the initial sugar content of bayberry fruit juice fermentation is 25%.
[0054] In the third step, the caramelization of red bayberry fruit in the container is 50 days in a cold storage at 8°C.
[0055] In step 4, distilled water is used to adjust the acidity of the red bayberry juice so that the initial acidity of fermentation is 0.7%.
[0056] In step 5, the initial SO 2 The content is controlled at 150mg / kg.
[0057] In step 6, the yeast activation solution is prepared by adjusting the sugar content of the plum sugar infusion in step 4 to 7% with distilled water, dissolving 0.4g of Angel yeast in 18mL of bayberry infusion, and activating at 38°C for 15 minutes.
[0058] In step 7, the yeast activation solution is added according to the ratio of bayberry sugar infusion juice to yeast activation solution of 600:1.2. The sugar-soaked juice added with the yeast activation solutio...
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