Precautions for making fruit wine

1 Fruit selection

When selecting fruits, it is important to choose high-quality ones. The fruits must be cleaned thoroughly and air dried in a cool place to avoid spoilage caused by fruit problems after hard production. Don't choose fruits that are cracked, rotten, or poisonous. Mouldy fruits contain mold, which can be used for fermentation and wine making. This can lead to the presence of fungal toxins such as aflatoxin in fruit wine, which is carcinogenic. In addition, the fermentation of moldy fruits produces more methanol, which is also a harmful substance to the human body.

2. Selection of containers

It is best to choose a bottle that can be sealed and has a wide mouth, and transparency is the best choice so that the internal situation can be easily seen. Glass products are the preferred material. Fruit wine is being brewed

When the capacity reaches seven or eight parts of the container, it is sufficient. Remember not to exceed it to prevent the fruit wine from overflowing outside the container during the brewing process. When brewing fruit wine, iron containers cannot be used because the tannins in fruit wine will react with iron ions to form insoluble blue-green precipitates. Therefore, it is best to use ceramic or glass containers for fermentation and storage of fruit wine.

3. Fermentation temperature

The optimal fermentation temperature for fruit wine is below 25C. If the temperature is high, fruit wine is prone to spoilage. If the temperature is too low, the fermentation of fruit wine will not be sufficient. To control the temperature, avoid direct sunlight during fruit wine fermentation, and place the fermentation container in a cool and cool place

4. Selection of Wine

Some fruits have low sugar or starch content and can be brewed by brewing wine. Generally, wine with an alcohol concentration of around 35% should be selected in order to extract the aroma of fruits. Too high or too low alcohol content is not suitable. The strong taste of the wine can easily cover the flavor of the fruit, and attention should also be paid to the amount of alcohol used.

5. Selection of Sugar

Fruit wine fermentation requires starch or sugar content. Adding white sugar or rock sugar can assist fermentation, with rock sugar being the best. Rock sugar is not easy to cause color changes in fruit wine and can best maintain the original flavor of the fruit

6. Storage method

During storage, air contact should be avoided. After the fermentation of fruit wine is completed, contact with air should be avoided to avoid oxidation and deterioration of fruit wine. Therefore, it is advisable to use sealed fine necked bottles for storage

What is the shelf life of fruit wine

Fruit wine purchased on the market is usually labeled with a shelf life. The shelf life of the same type of fruit wine varies depending on the type of fruit wine produced by different manufacturers. Homemade fruit wine can generally be stored for 8 to 12 months. Fruit wine with added preservatives has a longer shelf life, but although the shelf life of this type of wine is relatively long, the quality and quality of wine with preservatives can be affected. It is best to avoid purchasing such wine

Homemade fruit wine has a much shorter shelf life compared to fruit wine purchased on the market, and can generally be stored for a longer time under sealed and refrigerated conditions. It is recommended to filter out the fruit pulp after opening and refrigerate it and drink it as soon as possible.

Proper Storage Techniques for Fruit Wine

1. Barrel and jar packaging are most prone to dry consumption and leakage, and are also susceptible to bacterial invasion. Therefore, it is necessary to pay attention to cleanliness and secure sealing. 2. The temperature should be maintained between 8 ° C-25C, with a relative temperature of around 75% -80%;

3. Cannot mix with items with odors

4. Bottles of wine should not be exposed to direct sunlight, as sunlight can accelerate the quality changes of fruit wine:

5. Wine should be stored horizontally or with the bottle door facing upwards at 15 degrees:

6. Fruit wine storage requires the use of glass bottles with good sealing properties, and metal or plastic materials are not suitable.

7. After opening the homemade fruit wine, the pulp should be filtered, refrigerated, and sealed for storage.