Hill wine company
Because of the high content of pigment and tannin in grape skin, if it is in contact with mash for too long, it will make the wine too dark and astringent. Therefore, fermentation is usually carried out in three stages. In addition, due to the low sugar content of wild grape juice, sugar and deodorized alcohol must be added during fermentation, and sugar addition is generally carried out twice.
Production method 1. Sorting and crushing of wild grapes: wild grapes are divided into first and second grades. Second-class products are used to brew loose wine or brandy. The distance between the two rollers of crusher should not be too large or too small, and 5 ~ 6 mm is appropriate.
2. Improvement of grape pulp: (1) The appropriate sugar content is 1 1 ~ 12%. The higher alcohol content in the original wine is beneficial to the precipitation of tartrate and improves its stability. For rotten fruit, it is best not to add sugar, and the fermentation time needs to be shortened. Sugar water can be added when the total acid of grape juice is above 3%.
(2) Adding deodorized alcohol: It is usually appropriate to adjust the alcohol content of grape pulp to 4 ~ 5 degrees. The original wine fermented with grape pulp and alcohol has a positive, refreshing and aromatic taste, while the original wine fermented without alcohol and sugar has a strong taste, but the aroma is poor and rough. Pure fruit juice naturally fermented wine is not as good as the first two.
2. Fermentation with skin: 8% yeast is added to the slurry with adjusted ingredients. The fermentation temperature is lower than 25℃, and the fermentation time is related to the strength and sugar content of yeast, generally 3 ~ 4 days.
4. Raw pulp fermentation: sugar is added to the raw pulp separated from the fermented grape pulp twice according to the alcohol content after fermentation 15 ~ 16, and 1/2 ~ 3/4 is added for the first time. Ferment at 20-25℃ for 3-4 days, then add the remaining sugar and ferment for 3-4 days. During the 6-8 days of main fermentation, mash the juice once a day for 30 minutes each time. The post-fermentation is closed fermentation, and the fermentation period is 20-30 days. When the residual sugar is below 0.5%, stay for 2 ~ 3 days. Change the barrel again, that is 1 original wine.
5. Secondary fermentation of grape pomace: sugar water is added to the pomace after grape pulp fermentation for secondary fermentation, the amount of sugar water is 1/3 of the pomace, the sugar degree is adjusted to 4-5%, and the fermentation time is 2-3 days.
6. Secondary juice fermentation: the secondary juice obtained by secondary fermentation of grape pomace still needs to be fermented with sugar, and the alcohol content after fermentation should be above 15, that is, the No.2 source wine. The main operation is the same as 1 original wine.
7. The third fermentation of grape pomace to make brandy: After the second fermentation, the sugar content of sugar water with the addition of 1/3 is 5%, and the alcohol content after fermentation is 4 ~ 5%. After separation, deodorized alcohol was added to make the alcohol content reach 17%, and brandy was cooked after storage for half a year.
It can also be used as loose wine.
8. Squeeze distillation of waste residue: If loose wine is made after three times of fruit juice fermentation, the waste residue after three times of fruit juice separation contains about 18 ~ 20% of fruit juice and should be squeezed and mixed with three times of fruit juice fermented wine. The residue after pressing can be distilled to get the original brandy.
9. Mountain wine storage: the room temperature of the storage room should be 8 ~ 15℃. The northeast underground wine storage room is 3.5 ~ 4 meters below the ground. If the wine storage room exists alone, the thickness of the roof insulation layer must exceed the frozen soil layer, that is, more than 2 meters. Or install a radiator indoors. There is a suite in front of the wine cellar. Generally, there are two rows of barrels in a wine cellar, with an aisle of about 2 meters and a barrel spacing of about 0.3 meters. The distance between ceiling and ceiling exceeds 1 m. There is a fan in the cellar to remove carbon dioxide. Storage period is more than 2 years. Change the barrel once in the first year and twice in the second year. The first two barrel changes will contact the air. For the original wine more than 2 years old, change the barrel once a year. Before changing barrels, empty barrels are smoked with sulfur. A perforated baffle is installed at the head of the wine conveying hose to make the wine liquid or wine mist contact with sulfur dioxide smoke.
Filter once before and once after brewing. The sterilization temperature of finished wine is above 65℃ and kept at 65438 0.5 ~ 20 minutes.
kk Kuan 2007-2-07 19:29
Vaccinium wine
Vaccinium uliginosum wine is a wild fruit wine made from Vaccinium uliginosum, a wild berry unique to forests in the frigid zone of Daxing 'anling, through low-temperature fermentation, separation, aging and refining.
Production method 1. Raw materials should be treated in time after entering the factory, which shall not exceed 3 days. Raw materials that cannot be processed in time must be stored in a low-temperature room or a shed, and shall not be exposed to rain or sun. When transporting raw materials, use plastic barrels with a capacity of 25 kg. Before use, they must be cleaned before use. Raw materials are washed and crushed.
2. Fruit pulp enters the pool and needs to be repackaged. Add 10% artificially cultured yeast when it is half filled.
3. Sugar water (according to the ratio of raw material 1: 1), 0.02% carbon dioxide sterilization antioxidant and 0.02% diammonium hydrogen phosphate nutrient were added during fermentation, and separated after 3 days.
4. During the fermentation process, the product temperature is controlled at 20 ~ 25℃ and the fermentation time is 6 ~ 10 day.
5. The temperature of post-fermentation products is controlled at 20 ~ 25℃ and the fermentation time is 30 ~ 35 days. During this period, 5% white sugar was added for post-fermentation, which was checked every 48 hours and recorded.
6. Quality requirements after post-fermentation: alcohol 10%, residual sugar 0.5%, volatile acid below 0.08%, total acid 1 ~ 2.5%, tannin 0.02 ~ 0. 17%, iron15 ~ 20.
Quality standard 1. Sensory index: color: ruby red. Clear mixing: clear and transparent, without obvious suspended matter and sediment. Aroma: fruity, harmonious wine, rich and outstanding wild fruit flavor.
Taste and style: full-bodied, sweet and sour, mellow in taste and long in aftertaste, with the most typical natural wild fruit wine style.
2. Physical and chemical indexes: alcohol content (20℃) 12.5 ~ 13.5% (by volume), sugar content13.5 ~14.5 mg/100 ml, total acid 0.6.
kk Kuan 2007-2-07 19:29
Jujube wine
Ziziphus jujuba wine is a low-alcohol fruit wine with wild Ziziphus jujuba as the main raw material, which is carefully screened, washed, pitted and semi-fermented.
Production method 1. Raw materials require high maturity, full seeds, pure color, uniform fruit, no pests and diseases, no rot and deterioration.
2. Cleaning and impurity removal: Jujube is washed with deep well water to clean the soil, impurities and attached microorganisms on the surface of the pericarp, so as to prevent them from being brought into the fruit liquid, which will affect the steeping fermentation and cause the wine liquid to be turbid. After cleaning, put the jujube in a ceramic pot or stainless steel container, and then add fresh deep well water. To make it fully absorb water, it is advisable to put a little pressure on jujube with a colander when adding water, so that the water surface is higher than jujube 10 cm.
3. Hydration: The hydration time of jujube is related to air temperature and water temperature. The temperature is lower than 10℃ and the water temperature is lower than 15℃, and the hydration time takes 24 hours. Temperature 10 ~ 20℃, water temperature 16 ~ 20℃, time consumption 16 ~ 18 hours; When the temperature is higher than 20℃ and the water temperature is 2 1 ~ 25℃, it takes 12 hours.
4. Peeling and crushing: After hydration treatment, red dates should be peeled and crushed in time. The time of stone removal is 1 hour for fresh jujube and 1.5 hour for dried jujube after hydration, so that the pulp can be completely removed from the stone. The stone was separated from the pulp mash with a sieve, and the mash was sent to a fermentor for fermentation.
5. There are five key points in the fermentation process: (1) Add 5% syrup and 150 ~ 300 ppm sulfur dioxide to the separated fruit puree, mix them evenly, put them into a fermentor and naturally ferment at 24℃.
(2) The dosage of syrup is 3 times of the weight of red dates (including red date soaking pulp added during crushing).
(3) The fermentation temperature is 24 ~ 30℃, and the fermentation can be completed in about 3 ~ 4 days. If the fermentation is not intense, artificial yeast can be added to promote the fermentation.
(4) After the fermentation, seal and stand for 7 days, then separate, press again, separate the sake liquid, and pump it into the storage tank, which is called the original jujube wine.
(5) adding syrup and sulfur dioxide into the fruit pulp, fermenting according to the above conditions, and precipitating and separating to obtain qualified raw materials. Then the original wine was detected and adjusted to 18 with deodorized alcohol for aging.
6. There are six main points in the impregnation method: (1) The crushed jujube pulp separates the stone, and 25 deodorized alcohol solution can be directly added for impregnation. (2) The amount of ethanol solution is 3-4 times that of jujube. (3) The soaking time can be determined according to the seasonal temperature, which is generally 15 ~ 25 days, and it is stirred for more than two times. The soaking time should be strictly controlled to achieve the best leaching effect. Stir every 4 ~ 5 days in the middle. After entering the tank, it can be stirred a few days ago, and it is not necessary to stir for a while, so that it can be fully precipitated and easily separated. (4) After the soaking time is combined, it is necessary to carefully check whether the soaking is good or not, which depends on whether there is a prominent jujube flavor in the jujube residue. If it is well soaked, it can be separated, and the supernatant and juice can be pumped into the warehouse to mix and age. (5) When loading cylinders, only 5% space is needed to prevent oxidation. (6) The storage room temperature should be controlled at 65438 02 ~ 65438 08℃.
Quality standard 1. Sensory index: color: brownish red, clear and transparent, without obvious suspended matter and sediment.
Aroma: It has the fruity and mellow fragrance that this product should have.
Taste and style: sweet and sour, mellow and soft, full-bodied, with a long aftertaste and no peculiar smell, with the typical style of jujube honey wine.
2. Physical and chemical indexes: alcohol (20℃)12 0.5% (by volume), sugar content 230 50g/L, total acid 6-7g/L, volatile acid below 0.8g/L, dry extract14g/L. ..
kk Kuan 2007-2-07 19:30
Seabuckthorn wine
Seabuckthorn wine is a low-alcohol fruit wine made from wild seabuckthorn fruit by fermentation or semi-fermentation.
The technological process is as follows: seabuckthorn fruit → sorting, impurity removal → crushing → seabuckthorn fruit pulp (adding sulfur dioxide) → main fermentation (adding sugar water and artificially cultured yeast) → squeezing → skin residue (storing brandy after distillation) → post-fermentation (juicing) → adjusting ingredients → changing cans (barrels) → original wine → aging (distilling and separating wine feet when changing cans).
Production method: 1. Picking: The best time for picking and finishing seabuckthorn fruits is 65438+ February of the following year to 65438+1October. It is not advisable to pile it too thick to prevent the fruit from being crushed and moldy. Choose fully mature fruits.
2. Special yeast strains for fermented fruit wine were used: the culture process: the first generation 1450 original bacteria tube (agar medium) → the second generation 50 ml liquid test tube (sea buckthorn juice medium) → the third generation 500 ml liquid flask (sea buckthorn juice medium) → the fourth generation 1000 ml large flask (sea buckthorn juice medium) → Karl Fischer.
3. Crushing: Crush the seabuckthorn fruit with a crusher (the seeds can't be crushed, otherwise the quality of the seabuckthorn juice will be affected), separate the self-flowing juice and the squeezed juice into a pool, the amount of which is 80% of the container, and then add 50ppm of sulfur dioxide at one time.
4. Main fermentation: After the quantity in the tank reaches the requirements, artificial yeast is added and stirred evenly, and the fermentation temperature is controlled at 18 ~ 23℃. If the sugar content is low during fermentation, 10% sugar solution can be added, which is beneficial to fermentation. After the sugar content of fruit juice increased, the main fermentation lasted 14 days.
5. Post-fermentation: After the main fermented raw wine is separated, it is put into a tank with a volume of 90% of the container for fermentation, and the temperature should be controlled at about 23℃ until the fermentation stops, then the tank is changed and the container is filled. In order to prevent oxidation, the tank mouth is sealed, and it is transferred to the aging stage for more than half a year to 1 year.
6. Clarification: It is determined by experiments that the gum content is 0.0 15%, 80ppm sulfur dioxide is added, and it can be clarified by natural freezing at low temperature in winter for 7-5 days, which is the original wine of Hippophae rhamnoides.
7. Blending: firstly, pump the clarified upper-layer wine of seabuckthorn original wine into other containers (because the upper-layer wine contains seabuckthorn oil, it can be extracted by a high-speed separator or distilled into the bottom of the wine), and then blend in layers from top to bottom. The physical and chemical indexes of the blended semi-finished wine were detected, and then filtered by cotton cake diatomite filter. The filtered seabuckthorn wine is clear and transparent, and the wine body is harmonious and stable.
8. Finished products: final inspection, bottling, labeling, packaging, boxing and warehousing of finished products.
Quality standard: 1. Sensory index: color: golden yellow. Clear and transparent, without suspended matter and sediment.
Aroma: Aroma of seabuckthorn fruit and alcohol.
Taste and style: sweet and mellow, sweet and sour and refreshing, with a unique typical seabuckthorn fruit wine style.
2. Physical and chemical indexes: alcohol content (20℃) 15 ~ 16% (by volume), total sugar (by glucose) 200 ~ 230g/L, total acid (by citric acid) 5 ~ 8g/L, volatile acid (by acetic acid) ≤ 0.
kk Kuan 2007-2-07 19:30
Wild thorn plum wine
Wild thorn plum wine is a fruit wine made of wild thorn plum fruit as the main raw material, which is crushed, added with artificially cultured yeast, fermented, separated and aged.
Manufacturing method: 1. Raw materials require high maturity, no pests, no rot and no sundries.
2. The wild Prunus spinosa fruits are sorted and crushed, and after the fruit pulp enters the pool, a proper amount of sulfur dioxide is added for sterilization.
3. Add 5 ~ 10% artificially cultured yeast for pre-fermentation at 22 ~ 28℃ for 2 ~ 3 days.
4. After the pre-fermentation, the main fermentation is carried out immediately, the fermentation temperature is 22 ~ 25℃, and the fermentation time is 7 ~ 8 days.
5. After the main fermentation is completed, immediately separate, carry out post-fermentation, keep the temperature below 25℃, store after the fermentation is completed, age for more than 1 year, and then brew the plum wine according to the standard requirements.
6. Fruit wine should be stored for more than 3 months, then clarified with gelatin, and then filtered with diatomite.
7. Bottle the filtered Rosa davurica fruit wine, sterilize it at 70℃ for 65438 05 minutes, cool it, label it, pack it and put it in storage.
Quality standard: 1. Sensory index: color: ruby red.
Clear mixing: clear and transparent, without obvious suspended matter and sediment.
Aroma: it has the unique fruit aroma and mature wine aroma of wild thorn plum fruit.
Taste and style: harmonious, mellow, refreshing, long and slightly bitter, with a unique and typical wild fruit wine style.
2. Physical and chemical indexes: alcohol content (20℃) 14.5 1% (by volume), sugar content 170 10g/L, total acid 7 1g/L and volatile acid/kloc.
kk Kuan 2007-2-07 19:3 1
Schisandra wine
Production method 1. Because the fruit of Schisandra chinensis is low in sugar and high in acid, the mixed fermentation method of adding white sugar solution to dilute the acidity was adopted.
2. Adjust the alcohol content of gravity juice to about 13 (volume%), and freeze and filter. Specific operation: after the fruit is crushed, the self-flowing juice is stored in a clean pool (within 6 hours), deodorized alcohol is adjusted to 13 (volume%), then fermented, and then frozen and filtered. Generally, the amount of self-flowing juice accounts for about 1 1% of the total fermented wine.
3. The pre-fermentation temperature is controlled at about 20℃, the fermentation time is generally within 4 days, and the juice is poured once a day. Adopting this brewing method with short fermentation time and low temperature can not only make the original wine fruity, but also reduce the source of excessive methanol in the original wine.
4. The quality requirements of fermented juice before main fermentation: the liquor content is above 3.5 (volume%), the total acid 1. 1 ~ 1.9, and the volatile acid is below 0.05. Quality requirements of fermented juice before secondary fermentation: alcohol content is still above 3.5 (volume%), total acid 1. 1 ~ 1.6, and volatile acid is below 0.05.
5. Before the first and second fermentation, add the white sugar solution to the fermented juice to carry out the fermentation stage. The temperature is controlled at 65438 08 ~ 22℃ and the fermentation time is about 25 days.
6. Quality requirements of post-fermented juice: ruby red with fresh fruit fragrance. Alcohol 1 1 ~ 18 (volume%), total acid 0.9 ~ 1.8%, volatile acid below 0.08, tannin below 0.07% and residual sugar below 0.5.
7. The fermented raw wine must be stored in a special barrel. It is required to separate once before freezing, and the freezing temperature should be controlled at 65438 0℃ above the freezing point of the original wine for half a month. Then, it was filtered at low temperature. The storage temperature is controlled at about 65438 00℃.
8. After the second fermentation, immediately separate, add sugar to the separated pomace, and ferment for half. The juice after 3-4 days is called the third juice. Juice the pomace for three times, then mix the two juices, and add sugar to continue fermentation. When the alcohol content reaches 7 ~ 8, it can be stored for about 1 week, and then distilled, that is, the Schisandra brandy that has been sealed and aged for more than half a year can be used.
9. Before blending Schisandra Chinensis wine, the original fermented wine and gravity juice should be blended according to the ratio of 9: 1. The year of the original wine is below 1 year, and the finished wine can only be blended after the stability observation test.
Quality standard 1. Sensory index: color: light ruby red.
Clear mixing: clear and transparent, without obvious suspended matter and sediment.
Aroma: It has the pleasant fruit and wine aroma of Schisandra chinensis.
Taste and style: sweet and sour, full-bodied, with the typical style of Schisandra fruit wine.
2. Physical and chemical indexes: alcohol (20℃),15 0.5% (by volume), sugar content 25 0.5g/100ml, total acid1.2g100ml, and volatile acid 0.08.
kkkuan 2007-02-07 19:32
Nutritional beer
The so-called nutritious beer is a special type of beer with low sugar content and low alcohol content.
Production method 1. Preparation of limit dextrinase solution: light malt powder and water are stirred at 45℃ for 30 minutes to get the most suitable limit dextrinase solution, and then clarified for 30 minutes.
2. Preparation of wort: add water to malt powder, saccharify at 62 ~ 65℃ for a certain time and then filter. Hops, which account for 50% of the total hops, were added to the wort and boiled for 45 minutes. Hops were separated from wort with the concentration of 1 1.5 BX, and then cooled to about 5℃.
3. First fermentation: put the cold wort into a fermentor and add 0.5% yeast mud. After fermentation at 8℃ for 3 ~ 4 days, the alcohol content can reach 2.5%. Pump this tender beer into an open boiling pot, add the remaining 50% hops, and boil for 45 minutes to reduce the alcohol evaporation to 65438 0%. Then add water to replenish the evaporated liquid and cool it.
4. Second fermentation: filter the tender beer, add 1% yeast mud, ferment for about 12 hours, and add about 6% prepared limit dextrinase solution. After continuous fermentation at 65438 02 ~ 20℃ for 7 days, the yield of wine was about 0.3%.
5. Post-treatment: the tender beer is cooled and separated by a yeast separator. Store for 12 days and further separate and remove the substances that can cause turbidity, which is the finished product.