Persimmon wine is sweet and mellow, and has no strange taste. It is a very good wine. Persimmon itself is a kind of fruit with high nutritional value. However, with the development of science and technology, people slowly process persimmon into beverage or wine. Because the unique taste is deeply loved by consumers in daily life, the following is the correct production method of persimmon wine compiled by Huinong. Interested friends hurry to see!
How to make fermented persimmon wine, how to ferment persimmon wine? Here's the answer for you:
1, persimmon
Persimmons have a high sugar content and are good winemaking materials for winemaking. However, it should be noted that fresh persimmons should be selected, and if the raw materials are not fresh, they will be easily rancid when fermented;
2, dislocation
After washing the persimmons with clean water, it needs to be immersed in warm water of 40 ° C for 24 hours. This is to remove the astringency of the persimmon itself;
3, broken
Remove the persimmon from the fruit handle, the flower plate, and then crush it to do the next step;
4, the proportion
Adjust sugar and acidity. Persimmon sugar can reach about 20%, generally no sugar. The acidity is low, generally need to add acid (malic acid, citric acid, tartaric acid, etc.), the acid content should be adjusted to about 6 g / liter before fermentation.
5. Fermentation
The persimmon pulp is treated with 0.1% pectin, which causes the pectin to decompose and the viscosity of the juice to decrease. According to the ratio of 100 kg of persimmon plus 5 fruit koji, stir well and carry out main fermentation at a temperature of 26 ° C to 28 ° C. The main fermentation period is managed in the same way as the red wine process. The fermentation time is about 1 week, and the fermentation is basically stopped when the residual sugar falls below 5 g/liter.
6, pressing
After the fermentation is finished, it should be pressed; when the can is discharged, the self-flowing wine is first discharged, and the skin residue is pressed to obtain the pressed wine.
7, post-fermentation
The separated juice is post-fermented, and the residual sugar is further fermented and converted into alcohol. The post-fermentation uses closed fermentation, and the normal post-fermentation, the sugar concentration is continuously decreasing.
8, aged
After the end of the fermentation, the operation of changing the barrel, adding the barrel, etc., enters the aging period, and the wine is stored at a low temperature. The wine cellar must maintain a certain temperature and humidity, and should be ventilated and hygienic. When changing barrels and adding barrels, it must be strictly operated according to the technical regulations. The wine should not be in contact with air to prevent oxidation and maintain the original fruit flavor and freshness of the wine.
Everyone knows that persimmon is a fruit that is not easy to store, and will soon be broken after maturity, but if you learn how to make persimmon wine, you can get economic value and not waste persimmon, growers quickly learn!
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