Pears have the effect of raw, moist, clearing heat, dissolving phlegm and dissolving alcohol, and are a very popular fruit. So can pears be used to make wine? How should pear wine be brewed?
There are generally three kinds of fruit wine brewing methods, cold immersion method, fermentation distillation method and extraction method, today's true whole grain winemaking technical consultant Zhang Siman shared with you is one of the most complex brewing methods, but also the most formalized brewing method of pear wine put into the market.
How to brew pear wine:
Raw material selection→ cleaning→ washing→ crushing→ pressing→ the main fermentation → after the cylinder change→→ aging → blending→ bottling → sterilization → finished products
1. Raw materials: the selection of intact pears can make high-quality wine. Ordinary pear wine can be brewed from residual fruit (rotten fruit removed) and canned pear scraps.
2. Cleanup: Remove the stalk and remove impurities such as leaves and weeds.
3. Washing: Wash the sediment in the water tank.
4. Crushing: crushed with a crusher, the diameter of the crushed pieces is 0.15 ~ 0.2 cm, too small is easy to become a paste, which is not good for juicing, and the juicing rate is not high. If there is no crusher, it can be mashed in a stone mortar.
5. Pressing: When there is no special press, it can be replaced by wooden sticks or new white cloth bags, and after the natural fermentation of the pressed pomace, 6.5% of the bran is added for distillation to obtain fruit shochu, which is used to adjust the wine degree and prepare the fruit wine.
6. Main fermentation: add 10 grams of potassium metabisulfite per 100 kg of juice to sterilize. Sulfur dioxide can also be used to pass sulfur dioxide into the cylinder, and at the same time, the juice is poured into the cylinder, when the juice contains 0.1% sulfur dioxide, it can inhibit the activity of miscellaneous bacteria. The juice is poured into the glaze tank, the amount of which is four-fifths of the cylinder capacity, 5 to 10% of the yeast liquid is added, and stirred thoroughly so that the yeast is evenly distributed in the fermentation broth. The normal liquid temperature of fermentation is about 20 °C, if the temperature is higher, the resulting cider has a poor aroma. After two to three weeks of fermentation, taste the juice, the sweetness becomes lighter, the taste of the wine increases, indicating that most of the sugar has become alcohol, and the main fermentation is over.
7. Cylinder change: After the main fermentation is completed, the clarified new wine is sucked out with a siphon and transferred to another fermentation tank after washing and sterilization treatment for post-fermentation. Add food alcohol to adjust the alcohol to 14 degrees, and the feet and pomace can be used as raw materials for distilling liquor.
8. Post-fermentation: The fermentation time is about 25 to 30 days. During the post-fermentation period, the temperature of the wine should be controlled between 12 and 15 ° C, and sulfur dioxide should be added to the new wine after the end of fermentation, so that the sulfur content reaches 0.01%. If the wine is too low, you can add alcohol to make the alcohol level reach more than 16 degrees.
9. Aging: It takes about two years for high-quality pear wine to age, and it takes one year for ordinary wine. In the middle, the cylinder needs to be poured several times and filtered to remove the turbid substance.
10. Blending: add edible alcohol, sugar, etc., each 100 ml of ordinary pear wine contains about 18 ml of alcohol, about 0.2 grams of sugar, and the total acid amount is about 0.3 ml.
11. Bottling, sterilization: the wine is loaded into a glass jar disinfected by boiling water, and no air leakage is allowed when it is capped, and then heated in hot water at 70 ~ 72 ° C to sterilize.
Quality standards: the wine is clear and transparent, has the unique color of pear wine, has pear aroma and aged wine ester aroma, sour but not sweet. Pear wine contains more than 16 ml of alcohol per 100 ml, the amount of residual sugar is less than 0.2 grams, the total acid amount is about 0.5 grams, the volatile acid amount is less than 0.07 grams, and the tannin is less than 0.04 grams.