The brewing process of fruit wine

The brewing process is divided into five stages: pretreatment, fermentation, blending, filtration, and finished product packaging. Fruit wine has become popular in recent years. Fruit wine is brewed and prepared through many processes such as crushing, juicing, fermentation, distillation, or soaking.

What Is Fruit Wine

Fruit wine is a kind of wine that uses the sugar of the fruit itself to be fermented into alcohol by yeast, it’s a fruit-flavored wine. Thus, folk families often brew some fruit wines to drink. Such as plum wine, Grape wine, bayberry wine, kiwi wine, and so on. Because there is some wild yeast on the skin of these fruits, plus some sucrose, there is no need to add the more yeast to have some fermentation effect. But the traditional folk methods of making wine are often time-consuming and contaminated. So adding some active yeast is an ideal way to brew fruit wines.

The Traditional Fermentation Method

Puree or juice the fresh, ripe, non-rotten fruit and add sugar and wine yeast and then start fermenting. After 10-15 days of fermentation, pressing, filtration, clarification, and sterilization, fruit fermented wine is done. If you want to brew fruit spirit, such as brandy, you need to distill the fermented fruit liquor with small distillation equipment. Generally, lots kind of fruits can be used to make fruit wine, such as grapes, apples, pears, oranges, kiwis, etc.

Characteristics Of Traditional Fermentation

• After the fermentation, the residual sugar is very low, and the sugar content of each liter of the bulk wine is less than 4 grams, which is convenient for the storage and management of the bulk wine.

• The bulk wine matures , and has a mellow taste, a long aftertaste, and a beautiful wine aroma.

• Due to the long fermentation time in the whole process, there is no sugar in the original liquor, and the overflow is rich.

• The fruit has a strong aroma and the process is more complicated.

Immersion Method

The immersion method, also known as soaking wine, is a long-standing tradition in China and an important part of Chinese medicine and health care. Fruit wine can add high-grade wine to rock sugar and fruits.Fruit soaking wine is a product that mixes high-grade wine with rock sugar and fruit. It is used for fruits that generally contain less juice, such as hawthorn, sour dates, red dates, bayberry, lychees, and cherries are more suitable for this method. The characteristics of the immersion method are:

• Easy to operate

• Can maintain the fresh aroma of the fruit

• The color is better

• Low cost

• Due to the high alcohol content, it is not easy to be attacked by microorganisms during storage.

• It can speed up the dissolution of some material components, reduce the dissolution of pectin substances, and has good stability, but often has a lack of mellowness and alcohol tingling.

Combination Method Of Fermentation And Soaking

With fermentation and soaking combined method This combination method, there are three ways to brew good quality fruit wine.

Fermentation Process

The bulk wine is prepared by fermentation process, and the bulk wine is prepared by soaking at the same time, and then the two kinds of bulk wine are immediately combined into one, combined together, and stored at room temperature of 15~16 ℃. It can also be stored for a certain period of time, and then mixed in proportion according to the needs of wine matching. In short, this method takes into account the advantages of the soaking method and the traditional fermentation method, and can avoid the shortcomings of the two. According to the characteristics of the product, the amount of a certain bulk wine can be adjusted at any time.

For example： if the fruit aroma is required to be prominent, the amount of soaking juice can be increased; if the taste is mellow and long, the amount of fermented raw wine can be increased. This combination method is suitable for making sweet, semi-sweet, and semi-dry fruit wines with both fruit aroma and wine aroma.

Soak First And Then Ferment

The fruit is first soaked, and after the soaked original wine is prepared, the fruit hawthorn is mixed with sugar water, and the cultivated yeast is fermented in the fermentation tank to prepare the fermented original wine, and the two original wines are combined. This method is characterized by good fruit aroma, safe and stable fermentation, and is suitable for the processing of fruits with less juice content, and can be used to make sweet and semi-sweet fruit wines.