Medlar ratafee made by pure ferment and its producing method
A technology of wolfberry fruit wine and production method, which is applied in the field of fruit wine production, and can solve problems such as unsatisfactory color and taste, and no discovery
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[0006] Mix 300 kg of fresh wolfberry juice, 130 kg of jujube juice, 120 kg of licorice juice, and 200 kg of purified water, then add 130 kg of white sugar and a small amount of citric acid to adjust sugar and acidity, and pre-sterilize at 60-70 degrees , when cooled to 22 degrees, put yeast DV10 in, ferment for 10 days at a temperature of 20 to 22 degrees and a pressure of 1 MPa, and ferment for 7 days after the temperature drops to 16 degrees. Enter the aging process, the temperature is 5 degrees, the time is 20 days, and the alcohol content reaches 11.7-12 degrees. After entering the blending process, add 110 kg of fructose, and add a small amount of citric acid and jujube nectar. After blending, the sugar in the wine will have a Baume degree of 9-12, citric acid acidity of 3.3-4.0, and the degree of fruit wine to 12 degrees. Then it is filled, sterilized, labeled and boxed. The weight percentage of the citric acid added during the sugar adjustment, acid adjustment and blen...
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