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海棠果酒怎么制作呢?
来源:http://www.fykysp.com/ 日期:2020-05-25 发布人:fuyangkangyang
  海棠含有许多的养分物质,如糖类、多种维生素、有机酸等,可以弥补人体所需的养分,进步机体功用,增强对疾病的抵抗力。常吃海棠果对人体有许多的优点,小孩子常吃还可以添加胃口,让孩子健康成长。海棠果含有许多的养分物质,如糖类、多种维生素、有机酸等,可以弥补人体所需的养分,进步机体功用,增强对疾病的抵抗力。
  Begonia contains many nutrients, such as sugar, vitamins, organic acids, etc., which can make up for the nutrients needed by the human body, improve the function of the body, and enhance the resistance to diseases. Often eat Begonia fruit on the human body has many advantages, children often eat can add appetite, let children grow up healthy. Begonia fruit contains many nutrients, such as sugar, vitamins, organic acids, etc., which can make up for the nutrients needed by the human body, improve the function of the body, and enhance the resistance to diseases.
  海棠果酒的酿造办法:
  Brewing method of Begonia wine:
  1、将海棠果去梗,去除病果、烂果,清洗洁净,沥干水份。
  1. Remove the stem of Begonia fruit, remove the diseased and rotten fruit, clean and drain the water.
  2、用打浆机将海棠果损坏,倒入发酵桶中。
  2. Use the beater to damage the Begonia fruit and pour it into the fermentation barrel.
  3、参加必定份额的白糖,拌和均匀。
  3. Take part in a certain amount of sugar and mix evenly.
  4、按必定的份额参加酒曲,拌和均匀。
  4. Take part in the koji in a certain proportion and mix evenly.
  5、发酵办理:前3天半密封,每天拌和1次,三天后全密封,第6天再拌和一次让其天然发酵,大约15天左右,主发酵完毕。
  5. Fermentation processing: the first three and a half days, once a day mixing, three days full sealing, the sixth day mixing again let its natural fermentation, about 15 days, the main fermentation is completed.
果醋饮料加盟
  6、过滤弄清。主发酵完毕后,用压榨酒过滤机过滤掉海棠果渣(家庭酿酒也可以用纱布进行揉捏过滤),将液汁置于发酵桶中静置弄清,待海棠果泥悉数沉入桶底后用虹吸法取出上层清液。
  6. Filter out. After the main fermentation, use the press wine filter to filter out the residue of Begonia fruit (the household wine can also be kneaded and filtered with gauze), put the liquid juice in the fermentation barrel and stand for clarification, and take out the upper clear liquid with siphon method after all the Begonia fruit mud has sunk into the bottom of the barrel.
  7、灭菌。将弄清后的果酒倒入灭菌机过加热消毒,这样可将生酒中的微生物杀死、损坏残存的酶系,有用防止海棠果酒酸败,安定海棠果酒的陈酿质量。
  7. Sterilization. The clarified wine is poured into the sterilizer for over heating and disinfection, which can kill and damage the remaining enzyme system in the raw wine, prevent the wine from rancidity and stabilize the quality of the wine.
  8、封坛陈酿。
  8. Fengtan aging.
  9、注意事项。
  9. Precautions.
  1)、为防止糟蹋,将压榨后的海棠果渣倒入白酒设备中蒸馏成海棠果酒。
  1) . in order to prevent spoilage, the pressed crabapple dregs are poured into the liquor equipment and distilled into crabapple wine.
  2)、预备做海棠果白兰地酒的,主发酵完毕后即可倒入白酒设备中蒸馏
  2) . for the preparation of Begonia fruit brandy, it can be poured into the liquor equipment for distillation after the main fermentation
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