It's the harvest season of mulberry fruit again, and many people like to brew some mulberry wine, including the author who once liked to brew mulberry wine, because brewing wine is simpler and more convenient than brewing wine. But after drinking mulberry wine produced by Guangdong Sangzhibao Company and mulberry wine fermented by pure juice, I will never drink soaked mulberry wine again. Today, the author will carefully introduce the difference between pure juice fermentation and mulberry fruit wine soaked in high alcohol.
1. The principle is different:
Soaked fruit wine: Soaked fruit wine is made by directly soaking fruit in white wine.
Pure fruit juice fermented wine: it is a fruit wine that ferments the fruit containing sugar and starch with the help of yeast to produce alcohol without adding any unnatural fermented aroma and taste substances. The Sangyingguo wine I used to drink in Sangzhibao, Guangdong Province was fermented by pure juice. It is brewed through more than ten processes, such as fruit cleaning, crushing, canning, blending, repeated fermentation, sealed aging, repeated filtration and refilling.
2. Different nutrients:
Brewing fruit wine: Mulberry contains many functional factors beneficial to human body, which is difficult to separate out during brewing. The drug effect can only reach about 10%, and the absorption rate of human body is very limited, even only about 2%, which wastes a lot of materials.
Pure fruit juice fermented wine: during the fermentation process, the nutrients in mulberry are released to the maximum extent, and the release rate is over 90%. The released amino acids, organic acids, anthocyanins, resveratrol and various rich trace elements can completely enter the wine body and be best preserved, so that they can be easily absorbed and utilized by the human body and play a better medicinal role. Of course, every step in the brewing process of mulberry fruit wine is very important, and good processing technology can retain the nutritional components in mulberry fruit to a greater extent. Just like Guangdong Sangzhibao Sakura Fruit Wine, the whole process of picking, transporting, pulping and brewing raw materials adopts modern high technology, and every step is strictly controlled, so that its nutrients are preserved to the greatest extent.
3. Different degrees:
Brewing fruit wine: Brewing fruit wine is generally brewed with wine with a height of more than 40 degrees, so the degree is higher.
Pure fruit juice fermented wine: yeast is generally needed to ferment fruit wine, but the alcohol content of yeast is limited, and the highest alcohol tolerance of yeast is 15. Normal Saccharomyces cerevisiae can ferment to 12, so the fruit wine is about 12. Therefore, the mulberry fruit wine fermented by pure juice is about 12 degrees, and there are semi-sweet and semi-dry types respectively.
4. Different sensory qualities:
Soaked fruit wine: the fruit wine soaked in spirits has a strong aroma, but the entrance is slightly choking and spicy, which is not suitable for most women or younger people.
Pure fruit juice fermented wine: Sangzhibao Sangying fruit wine, with rich aroma, soft and refreshing entrance, sweet and sour taste and long aftertaste. Because of the low degree, both men and women over the age of adult can drink it in moderation, especially middle-aged and elderly people or women with cold hands and feet, mental weakness, sore legs and knees, tinnitus and dizziness.
Because the author loves mulberry wine and has friends who specialize in brewing mulberry wine, I have learned a lot from my friends, so I know a little about mulberry wine and share it with you here. If there is anything wrong, please point it out and study together.