Comments: The fermentation speed of sea red fruit is very fast (similar to apples), only 24 hours have begun to ferment with liquor, it is expected that all juices can be fully penetrated with wine in 1 week. The anthocyanins, carotene and other nutrients contained in the fruit will dissolve in alcohol, and the brewing technology has a long history in China (for example, Traditional Chinese medicine health care) is a traditional health wine.
Advantages: fast fermentation speed, simple process (42 °C sorghum wine 300g, sea red fruit 120g, sugar 80g - recommended use of rock sugar)
Disadvantages: The taste of wine is covered by fruit, the taste is replaced by sugar and acid, and it is basically impossible to perceive that it is a high liquor, and it is easy to misjudge as low-grade fruit wine.
Note: The manual fruit fermentation process, mainly relying on the alcohol content of 42 ° C to inhibit bacteria, should be eaten within 3-6 months, there may be food safety problems after the expiration.
Process details: the fruit should be cleaned to avoid sedimentation; the water should be controlled before loading into the container to avoid spoilage of the wine.
Inspection: 24 hours after bottling (before preparing for long storage), it is recommended to carry out a trial drink, check the taste, observe the fermentation reaction of the fruit, adjust the amount of encapsulation appropriately, verify the strength of the sealed tank, and avoid bursting after fermentation.
Principle analysis:
This time, the soaking method is also known as bubble wine, and the brewing technology has a long history in China (for example, Traditional Chinese medicine health care) is a traditional health wine. Fruit soaking wine can add high wine to rock sugar and fruit, generally contains less juice of fruit, such as: hawthorn, sour dates, dates, bayberry, lychees, cherries, etc. are more suitable for this method. The characteristics of the soaking method are:
(1) Easy to operate
(2) It can maintain the fresh aroma of the fruit
(3) The color is better
(4) Low cost
(5) Due to the high alcohol content, it is not easy to be invaded by microorganisms in storage
(6) It can accelerate the dissolution of some material components, reduce the dissolution of pectin substances, and have better stability, but often appear to taste undercool and plumpness and alcohol.
Contraindications:
(1) [Important] In the process of fermentation of fruit wine, if there is a slight mildew, it is difficult for us to detect, drinking spoiled food is very easy to infect bacteria and chemical poisoning and other accidents, endangering personal health.
(2) Use preservatives and detergents with caution, because the alcohol components contained in liquor are prone to chemical reactions.
(3) The fruit must be cleaned when brewing, so as not to have pesticide residues affecting health.
Author: Zhuang Yuguang Operation date: October 2, 2021