First, the choice of materials mature, high sugar content, disease-free and rot-free fruits as raw materials. Wash off the dirt on the surface of the fruit, preferably with running water. Second, crushing with broken crusher. The crushing process should not be in contact with copper or iron. Afterwards, it was poured into a barrel of alcohol, and sulfur dioxide was used to kill the microorganisms and germs on the surface of the fruit. For every 100 kilograms of jam, use 6% sulfuric acid 110 grams. Third, the transfer of sugar to produce 1 alcohol, need 1.7 grams of sugar, so that more than 10 wines into more safe. It is generally necessary to adjust the amount of sugar to 20 to 25 g per 100 ml of jam to produce 11.4 to 14.7 fruit wine. Yeast activity requires acidic environment, and the suitable acidity is 8 to 12 grams of fruit acid per liter of jam. If there is insufficient acid, citric acid can be added. If there is too much acid, it can be diluted with water. Fourth, the fermentation will adjust the sugar strawberry sauce, into a wooden barrel or tank, the temperature is maintained at 25 °C to 28 °C. It can be fermented within 3 to 5 days of hot weather, and the weather may be delayed to about 20 days. No bubbles form in the bucket and the fermentation is completed when the sugar content drops to 1%. The wine was then transferred to another cask and stored at 12°C. In this process, the wine body undergoes oxidative esterification to ripen the fruit wine. During this period, the barrel needs to be changed several times to remove the sediment from the wine. Avoid bobbing when changing barrels, apply siphon method, do not make wine contact with air, so as to avoid excessive oxidation, mature period is appropriate for about one year. 5. The clarifying agent is 0.04% calcium carbonate. The agar is first immersed in water for 3 to 5 hours and then heated to melt. The agar solution of 60° C. to 70° C. was poured into the wine, stirred well and allowed to stand for 8 to 10 days, and filtered using a filter. Six, the deployment of fruit wine is mainly adjustable sugar, acid and alcohol. Adjusting the sugar: Generally using sugar, after the wine is dissolved, the sweet wine can be adjusted to 12% to 16%. Adjusting acid: The citric acid can be added directly after dissolution. It is generally required that the wine contains 0.5% of acid. But also depends on the level of sugar and increase or decrease, that is, high sugar and high acid, low sugar and low acid. Degree of alcoholicity: Generally, the degree of fruit wine is between 12 and 14. If alcohol is low, deodorized edible alcohol can be directly added.
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