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酿造果酒需要注意哪些问题?
来源:http://www.fykysp.com/ 日期:2020-05-21 发布人:fuyangkangyang
  很多小的合作伙伴可以使国内葡萄酒,但有些人显然是根据过程,但是酿造失败,这就是为什么,酿造果酒的失败,已经浪费了很多原始的水果也浪费酒材料,让我们很快来见,有什么酒当需求关注的点!
  A lot of small partners can make domestic wine, but some people are obviously based on the process, but the brewing fails. That's why the failure of fruit wine brewing has wasted a lot of original fruits and wasted wine materials. Let's see soon what wine needs attention!
  夏秋是酿制果酒的季节,取果的酒很多,常见的有葡萄、梨、李子、苹果……制作果酒时要注意什么?下面将酿造一些生果酒后的方法和注意事项与大家分享。
  Summer and autumn are the seasons for making fruit wine. There are many kinds of fruit wine, such as grapes, pears, plums and apples What should we pay attention to when making fruit wine? Here are some methods and precautions for brewing fruit wine to share with you.
  夏秋季果酒酿造中常见问题及注意事项:
  Common problems and precautions in fruit wine brewing in summer and Autumn:
  1、葡萄酒不能用于食品发酵,但应用于特殊的生酒发酵。
  1. Wine can not be used for food fermentation, but it can be used for special raw wine fermentation.
  2. 在整个发酵过程中,生果不能接触铁或铜,会导致铁和铜腐烂;
  2. In the whole fermentation process, the fruit can not contact iron or copper, which will lead to iron and copper decay;
  3、发酵前几天产气,容器口不封口,可稍微隐蔽一点,正常做法是前三天半密封,搅拌一次,3天后完全密封,第6天再搅拌一次;
  3. The gas is produced a few days before fermentation, and the container mouth is not sealed, so it can be slightly concealed. The normal method is to seal it for the first three and a half days, stir it once a day, completely seal it after three days, and stir it again on the sixth day;
苹果醋代理
  4、不要用青涩、烂果的酒,或出酒酸的酒,酒率低,口感差;
  4. Do not use the wine with green astringency or rotten fruit, or the wine with sour liquor. The liquor rate is low and the taste is poor;
  5、生果发酵前的破坏处理,这有利于有益物质的溶解,也有利于生果的充分发酵,否则发酵后会因发酵气味不完全而发生;
  5. The destruction treatment before the fruit fermentation is beneficial to the dissolution of beneficial substances and the full fermentation of the fruit, otherwise, it will occur due to the incomplete fermentation smell;
  6、制作果酒时不要在火上洗净,如果将果皮野酵母洗净,果酒的风味就会大大打折扣,果酒发酵是将生果酒曲和野酵母效果结合起来;
  6. When making fruit wine, don't wash it on fire. If you wash the wild yeast in the peel, the flavor of fruit wine will be greatly reduced. Fruit wine fermentation is to combine the effect of koji and wild yeast;
  7、发酵过程中不能接触原水,防止杂菌的感染,导致发酵失败;
  7. In the process of fermentation, the raw water can not be contacted to prevent the infection of mixed bacteria, which leads to the failure of fermentation;
  8. 整个过程应避免阳光直射,温度应在35℃以内。
  8. The whole process should avoid direct sunlight, and the temperature should be within 35 ℃.
  9、做白酒酿酒的朋友,蒸馏白兰地由于甲醇的沸点低,先被蒸馏出来,所以刚蒸出来的酒中含有高浓度的甲醇,我们就独个儿冒出来,下次用蒸馏设备蒸酒倒酒再蒸。
  9. As a friend of liquor making, distilled brandy is distilled first because of its low boiling point of methanol, so the liquor just steamed contains high concentration of methanol, so we will come out alone, and steam the liquor with distillation equipment next time.
  以上就是酿造果酒需要注意的地方,希望能帮到你~
  These are the points that need to be paid attention to when brewing fruit wine. I hope they can help you~

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