Wine is an international beverage, the output of which is second only to beer in the world. Due to its low alcohol content, nutritional value, medical value, and economic value, it is a major breed in beverages. In recent years, wine has become popular every year, which also explains the development trend of wine. However, the expensive wine is not what ordinary people can afford daily. At present, the rapid development of Chinese fruits, the low price of grapes, and wine brewing technology is not complicated, easy to grasp, and self-brewed wine is more suitable for people's tastes. The so-called "difficult to adjust, not as good as yourself." The development of wine for self-brewing can expand the grape sales market and promote rural economic development. The new method will now be introduced as follows:
1, clean broken. The household small porcelain jar or small jars (clean, not loaded with savory foods), mashing and stirring wooden sticks and other equipment first washed with potassium permanganate solution once, and then rinse with water. Select mature and high-quality grapes, remove the stems and grains, mold grains, broken grains, rinse with water. In order to ensure successful brewing can be used for 0.02% potassium permanganate solution soaked for 20 minutes, then rinse with water to remove the disinfectant, into the front of a sterile clean container, with squeezed hand-crushing or mashing after fermentation.
2, juice fermentation. Fermentation of grape juice is accomplished by the action of yeast enzymes. The products of fermentation are alcohol and carbon dioxide, so a large amount of carbon dioxide bubbles can be seen during fermentation. Natural yeasts like to breed on the grape's skin. When the grapes are broken and fermented, because the skin and juice are mixed together, the family can naturally ferment without adding yeast.
In the natural fermentation of grape pulp juice, in order to make the yeast in the pulp juice dominate, can be quickly and safely fermented, the following methods can also be used to prepare natural jellyfish: take completely mature clean and damage-free quality grapes, add 0.05% sulfur dioxide (ie 10 Kilograms of fruit plus 1 gram of sulphur dioxide) or 0.12% of potassium acid sulphite, mix well, place it in a warm place and allow it to ferment naturally. After a period of time, when the alcohol content has reached 10%, wine yeast with strong fermentation power in pulp juice has an absolute advantage and can be used as a jellyfish. No natural jellyfish can be used instead of the vigorous fermentation juice in the five productions. After brewing a comparative test, whether or not adding a fermented mother has a greater influence on the quality of brewing.
In order to prevent the growth of other miscellaneous bacteria in grape juice and ensure the smoothness of fermentation, it is also possible to add sulphurous acid in the slurry. In general, 11 g of 6% sulfite is added per 10 kg of grape juice.
During fermentation, the temperature is controlled at 15-25Â°C, and should not exceed 35Â°C. The crushed grape pulp is in the dissolver and fermentation begins after one day. At the beginning of the fermentation, the liquid level was calm and only weak carbon dioxide bubbles were observed. After 2-3 days, a large amount of carbon dioxide evolved and the skin dregs floated. In order to prevent the broth from escaping, the amount of juice must not exceed 80% of the container. During the fermentation process, the floating skin dregs should be pressed into the juice with a long chopped chopstick every day to make the fermentation thoroughly. This stage is generally 8-15 days, hot weather, there are added natural jellyfish, more than 3 days to end.
If pests, broken grains, moldy grains, and inferior grapes are used, brewing with soil can cause mildew, acidity, and other phenomena. To make the brewing successful, on the basis of the above cleaning and disinfection, the following measures can also be used to make: (1) Add more sulfur dioxide in the juice to limit the activity of mold and other bacteria in the fermentation broth. Add 0.3-0.5 grams of sulfur dioxide per liter of juice. (2) Inoculate natural yeasts or use fermentation broth to replace jellyfish. (3) The fermentation temperature should be controlled lower, and the maximum temperature cannot exceed 30Â°C. (4) A hot-dip process is used to heat the grape pulp to 70Â° C., maintain it for 30-60 minutes, sterilize, leaching, and then remove the skin dregs to conduct pure grape juice fermentation without skin dregs.
After the climax of fermentation, the surface air bubble momentum weakened, and at this time, the sugar can be added according to the quality of the grapes and the degree of alcohol to be adjusted. In actual brewing, the amount of sugar to be added is determined based on the difference between the actual sugar content of the grape juice and the sugar content of the required grape juice. For example, the grape juice has a measured sugar content of 19 g/100 ml. If a 13% alcohol content grape juice has a sugar content of 22.1 g/100 ml, the amount of sugar needed for 1 litre of grape juice is: 22.11000-191000=3.1 (g)
From the calculations it is known that 3.1 grams of sugar will be added per liter of grape juice. When sugar is added, dissolve the white sugar with a small amount of grape wine (not soluble in water), and mix it with a sterilized wooden stick. After re-fermentation at a temperature of 15-20Â°C, when the observation of the release of carbon dioxide bubbles from vigorous to weak, the liquid surface is nearly calm, the wine taste is very strong, the skin dregs and yeast begin to sink, and the juice begins to be clear, which is the end of fermentation.
3, vinasse press. Using a clean cloth bag or gauze, squeezing or twisting to separate the wine from the pomace, the outgoing juice is called the original wine. The pressed grains still contain 40-50% of their own weight. Distillation conditions can be immediately distilled to obtain rind distilled alcohol.
4, under the plastic clarification. Gluing refers to the act of adding clarifiers to wine clarification, which is related to the quality of the home brewed product. Even if the brewing taste is quite normal, there will be a sense of aversion, so the liquor must be purified and clarified without any deposits. Industrial wine sizing requires first testing with a small amount of wine (200-500 ml) to accurately determine the amount of gelatin and tannin used to clarify the wine. When the home is brewed, egg whites can also be used for clarity. Normally, 30 liters of raw wine should be added with egg whites by quickly removing the egg yolk from the egg white into a foam and adding enough wine to mix with a small amount of wine to add the original wine. Stir thoroughly until the liquor is clear and transparent, separate it with siphon and remove it. Precipitate.
5, add sugar. In domestic wine production, more than 80% of them are sweet wines, and most people are accustomed to drinking sweet wines. Sweet wine is consumed after a meal. It is a kind of alcoholic beverage with high nutritional value and good taste. However, the amount of sugar in common grapes does not meet the requirements. It is usually supplemented by adding sugar during fermentation or fermentation. The amount of sugar added is 12% to 14%. The dissolved white sugar is also dissolved with the original wine.
6, natural aging. Through the above process, fresh grapes are used to brewed wines that have grape-fruit color and sweet, sweet and sweet taste. If they are not consumed immediately, they can be bottled and sealed and stored at 15-20Â°C for several months. During the preservation, the grapes can be naturally aged, undergoing esterification, condensation and association, and the wine becomes more transparent, aromatic, mellow, and stable.
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