How to make Nanguo pear wine, a simple way to make Nanguo pear wine

How to make it: 1.Raw materials: The selection of intact Nanguo pears can make high-quality wine. Ordinary pear wine can be made from residual fruit (to remove rotten fruit) and canned pear scraps.

2.Cleanup: Remove fruit stalks and remove impurities such as leaves and weeds.

3.Washing: Wash the sediment in a clean tank.

4.Crushing: Crushing with a crusher, the diameter of the broken pieces should be centimeters, too small and easy to become paste, which is not good for juicing, and the juice yield is not high if it is too large. If there is no crusher, it can be mashed in a stone mortar.

5.Pressing: When there is no special press, it can be replaced by a wooden stick or a new white cloth bag, and after natural fermentation, the pomace after pressing is naturally fermented, and the added chaff is distilled to obtain fruit shochu, which is used to adjust the alcohol degree and prepare fruit wine.

6.Main fermentation: add 10 grams of potassium metabisulfite per 100 kg of juice to sterilize.

You can also use the method of fumigation of sulfur to pass sulfur dioxide into the tank, and at the same time pour the juice into the tank, when the sulfur dioxide contained in the juice, it can inhibit the activity of miscellaneous bacteria. Pour the juice into the glaze vat, the amount of which is four-fifths of the capacity of the vat, add 5 10% yeast liquor, and stir well so that the yeast is evenly distributed in the fermentation broth. The normal fermentation temperature is about 20, if the temperature is high, the aroma of the resulting fruit wine is poor.

After two to three weeks of fermentation, taste the juice, the sweetness becomes lighter, and the wine flavor increases, indicating that most of the sugar has turned into alcohol, and the main fermentation is over.

7.Changing the tank: After the main fermentation is completed, the clarified new wine is sucked out with a siphon and transferred to another fermentation vat after washing and sterilization for post-fermentation. Edible alcohol is added to adjust the alcohol content to 14 degrees, and the feet and pomace can be used as raw materials for distilled spirits.

8.Post-fermentation: This fermentation time is about 25-30 days.

During the post-fermentation period, the temperature of the wine should be controlled between 12 and 15, and sulfur dioxide should be added to the new wine at the end of the post-fermentation to achieve the sulfur content. If the alcohol is too low, you can add edible alcohol to make the alcohol content reach more than 16 degrees.

9.Aging: It takes about two years for high-quality pear wine to age, and one year for ordinary wine. In the middle, the cylinder needs to be poured several times and filtered to remove turbid substances.

10.Blending: Add edible alcohol, sugar, etc., per 100 ml of ordinary Nanguo pear wine contains about 18 ml of alcohol, about 18 ml of sugar, and about 100 ml of total acid.

11.Bottling and sterilization: The wine is put into a glass jar sterilized with boiling water, which must not leak when capped, and then heated and sterilized in hot water at 70 72.

Quality standard: the liquor is clear and transparent, with the unique color of pear wine, pear aroma and aged wine ester aroma, sour but not sweet. Nanguo pear wine contains more than 16 ml of alcohol per 100 ml, the residual sugar amount is less than grams, the total acid content is about grams, the volatile acid content is less than grams, and the tannin grams are below.

Dude, let's go to the store and drink it, it's not as easy as making wine.

Ask how much sugar to put in the pears.

AbstractFirst of all, we need to clean the surface of the ripe Nanguo pear, remove the skin, and then cut it into small pieces for later use. on 2021-09-25

First of all, we need to clean the surface of the ripe Nanguo pear, remove the skin, and then cut it into small pieces for later use, do not have to remove and peel off the pedicle, 2) Find a clean bottle, put the Nanguo pear and white wine into it, in order to improve its taste, we can sprinkle a little sugar into it, so that the taste of the brewed Nanguo pear wine will be layered and the taste will be higher.

3) Seal the altar, and ensure that it is airtight when sealing the altar.

Store it in a cool place, and generally wait for two months.

Place the amount of sugar. What is the proportion?

Press 20 to 1

It is the ratio of wine to sugar. Or the ratio of pears and sugar.

This one is pears and sugar.

Understood, thank you, you're welcome.

1. Choose Nanguo pears: usually fine-skinned, smooth spring sunflowers, taste more delicate and more watery. The soft one is cooked, and the one that smells of wine is better.

2. Sealed fermentation: add white sugar and yeast to ferment together, the usual ratio is, 30 catties of pears add white sugar, 1 gram of yeast, and then sealed fermentation, about 20 degrees of environment, about three days there is a faint taste of wine. It takes about two weeks of fermentation to be carried out in a sterile new vat for post-fermentation.

3. Suck out the new wine with a straw, seal it again, and ferment it in an environment of 12 to 15 degrees for about a month, and then add edible alcohol to reduce the alcohol to about 14 degrees, and at the same time add sulfur dioxide to make the sulfur content reach.

4. Finally, it is fermented again, and ordinary Nanguo pear wine also needs to be fermented for about a year, and high-quality wine needs to be aged for two years. Pay attention to the cylinder in the middle several times to filter and remove turbid substances.

Hello! First of all: peel the pears after washing!

Then: put the pears in a glass bottle, then pour in the wine, rock sugar!

And finally: seal the bottle! After a month, the color becomes darker, and you can drink it!

1) Preparation of raw materials; After the fruit is picked, it can be used only after it is completely ripe and has a strong aroma;

2) Cleaning; Rinse once with tap water;

3) Picking; Eliminate moldy rotten fruits, raw green fruits and immature fruits;

4) Secondary cleaning; The raw materials are cleaned twice with deionized sterile water;

5) Crushing; Use a crusher to break the fruit with a particle size of 1cm3, but not to break the seeds;

6) Beating; The crushed pieces enter the beater to make the pulp, while the peel and residue are excluded;

7) Enzymatic hydrolysis; The pulp was enzymatically hydrolyzed by Lihua pectinase and C pectinase produced in France at a temperature of 15 and a time of 24 hours;

8) Clarification; After enzymatic hydrolysis, the pulp becomes very clear and fermented with clear juice;

9) Composition adjustment; Before the clear juice enters the fermentation, the sugar content and acidity are measured, and adjusted according to the requirements of the finished wine, so that it meets the requirements;

10) Fermentation; Control the fermentation temperature 15-18, requiring constant temperature fermentation;

11) Pour the can; After the fermentation is over, the feet are separated in time;

12) post-leaven; The control temperature is 15, and the time is about 15 days;

13) pouring cans; Pour the finished liquor into a clean jar and remove the feet;

14) Cold treatment; The raw liquor after fermentation is cold treated for 3-5 days, and the processing temperature is about 0;

15) Filtration; After the cold treatment, the original liquor is filtered with a diatomaceous earth filter while it is cold;

16) Aging; The original wine enters the aging stage at a temperature of less than 20 for about 5 months;

17) Gluing; The original liquor is treated with chitosan clarifier for about 5-7 days;

18) Filtration; The original liquor that has been glued is then filtered through a diatomaceous earth filter until it is clear;

19) Freezing; The cold treatment time of the original liquor filtered to clear is 7 days, and the temperature is above freezing;

20) Blending; According to the requirements of physical and chemical indexes and sensory indicators of the finished product, different batches of Nanguo pear wine were blended.

21) clarification plate filtration; Use a plate and frame filter to add a clarification plate to filter the blended wine;

22) Sterilization plate filtration; The wine filtered with a clarification plate is then filtered with a sterilization plate to remove yeast and bacteria in the wine;

23) Stability test; The finished wine is subjected to cold, hot, protein, oxidation and other stability tests before filling, and enters the next processing after passing the qualification;

24) membrane filtration; The wine was sterilized and filtered for the last time with the second membrane of He;

25) Filling; Use negative pressure filling machine to isolate the wine from the air in the filling state to avoid oxidation of the wine;

26) bottle storage; After a period of time, the redox potential in the bottle reaches its lowest point, and after a period of bottle storage, the taste of the wine reaches its best.

1. The production process of fermented Nanguo pear wine is characterized by the fact that the process includes steps: 1) preparation of raw materials; After the fruit is picked, it can be used only after it is completely ripe and has a strong aroma; 2) Cleaning; Rinse once with tap water; 3) Picking; Eliminate moldy rotten fruits, raw green fruits and immature fruits; 4) Secondary cleaning; The raw materials are cleaned twice with deionized sterile water; 5) Crushing; Use a crusher to break the fruit with a particle size of 1cm3, but not to break the seeds; 6) Beating; The crushed pieces enter the beater to make the pulp, while the peel and residue are excluded; 7) Enzymatic hydrolysis; The pulp was enzymatically hydrolyzed by Lihua pectinase and C pectinase produced in France at a temperature of 15 and a time of 24 hours; 8) Clarification; After enzymatic hydrolysis, the pulp becomes very clear and fermented with clear juice; 9) Composition adjustment; Before the clear juice enters the fermentation, the sugar content and acidity are measured, and adjusted according to the requirements of the finished wine, so that it meets the requirements; 10) Fermentation; Control the fermentation temperature 15-18, requiring constant temperature fermentation; 11) Pour the can; After the fermentation is over, the feet are separated in time; 12) post-leaven; The control temperature is 15, and the time is about 15 days; 13) pouring cans; Pour the finished liquor into a clean jar and remove the feet; 14) Cold treatment; The raw liquor after fermentation is cold treated for 3-5 days, and the processing temperature is about 0; 15) Filtration; After the cold treatment, the original liquor is filtered with a diatomaceous earth filter while it is cold; 16) Aging; The original wine enters the aging stage at a temperature of less than 20 for about 5 months; 17) Gluing; The original liquor is treated with chitosan clarifier for about 5-7 days; 18) Filtration; The original liquor that has been glued is then filtered through a diatomaceous earth filter until it is clear; 19) Freezing; The cold treatment time of the original liquor filtered to clear is 7 days, and the temperature is above freezing; 20) Blending; According to the requirements of physical and chemical indexes and sensory indicators of the finished product, different batches of Nanguo pear wine were blended. 21) clarification plate filtration; Use a plate and frame filter to add a clarification plate to filter the blended wine; 22) Sterilization plate filtration; The wine filtered with a clarification plate is then filtered with a sterilization plate to remove yeast and bacteria in the wine; 23) Stability test; The finished wine is subjected to cold, hot, protein, oxidation and other stability tests before filling, and enters the next processing after passing the qualification; 24) membrane filtration; The wine was sterilized and filtered for the last time with the second membrane of He; 25) Filling; Use negative pressure filling machine to isolate the wine from the air in the filling state to avoid oxidation of the wine; 26) bottle storage; After a period of time, the redox potential in the bottle reaches its lowest point, and after a period of bottle storage, the taste of the wine reaches its best.