What kind of wine is suitable for making fruit wine? What wine is good for making fruit wine

Generally speaking, ethanol is best used for soaking fruit wine.

Slightly lower liquors, such as rice wine or low-alcohol liquor, have a low alcohol content.

It does not affect and destroy the nutritional content of the fruit, when brewing certain fruit wines, such as bayberry wine.

Mulberry wine, strawberry wine, ......, medium and low alcohol wine is fine, but the degree should not be too low, above 35 degrees is appropriate.

The variety of raw materials is one of the factors to ensure the quality of fruit wine products, which will directly affect the sensory characteristics of fruit wine after brewing. The fruit used to make fruit wine can be any fruit. However, kiwifruit, bayberry, orange, grape, blueberry, red date, cherry, lychee, peach, persimmon, strawberry, etc. are ideal.

When selecting, it is required that the maturity is fully ripe, the fruit juice has a high sugar content, and there is no mildew and deterioration, and there are no diseases and pests.

Pure grain wine.

It is relatively better to use pure grain wine to make fruit wine, so that the fruit wine produced is more mellow and has a longer storage time.

You can also choose sake according to your preference, such as sake with a slightly lower alcohol concentration, but it is important to note that the sake used to make fruit wine is better than 40 degrees Celsius.

Because there is relatively more water in the fruit, although the liquor can be selected according to your own taste needs, considering the preservation time of the fruit wine, the fruit wine brewed from the liquor with too low alcohol concentration is easy to deteriorate.

It is best to use liquor above 40 degrees, while pure grain liquor generally has an alcohol concentration between 50-65, which is a high-concentration, mellow liquor.

What fruits are used to make fruit wine

Bayberry. The taste of the fruit wine brewed by bayberry will be relatively mellow, and the taste will have a little sweet and sour taste, and the wine brewed from bayberry has a certain effect of clearing heat and dispel fire, relieving heat and disinfection, and can be soaked in liquor with relatively low concentration.

Cherry. Cherry is a very beautiful fruit, which has a lot of nutrients, and it can be used to make more nutritious fruit wine, and it will also improve the aesthetics of fruit wine.

Carambola. The taste of star fruit is crisp and sweet, and it is used to make fruit wine, which can not only be used to make sweet and sour fruit wine, but also can be eaten with a relatively refreshing star fruit.

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It is best to choose a high-altitude wine with a high degree of more than 50 degrees, and pure grain wine.

It must be pure grain wine, which many people know, although the wine needs to be strong, but the liquor blended with alcohol contains artificially added flavors and various additives. Therefore, it is necessary to have pure grain wine, even if it is cheaper, it is not recommended to choose liquor blended with alcohol.

Sauce-flavored and strong-flavored liquor has a strong aroma and is more complex, and soaking in wine will "take away the flavor". For example, when you soak in sakura, you can hardly smell the cherry at the end, because the rich aroma of the wine will overshadow the fruity aroma. It's the same with medicinal wine.

Therefore, it is more pure to choose Xiaoqu fragrant liquor, or to soak the wine directly with vodka.

If you want to make fruit wine, because the water content of the fruit is relatively large, even up to 60, it is best to choose more than 50 degrees of Ming Zhengbo highly exciting wine. For example, strawberries, plums, cherries, loquats, etc., have a high water content, and if you soak them in low-alcohol wine for a long time, it is easy to "disperse" and the taste is not good.

Precautions for soaking fruit wine

When selecting fruits, it is necessary to choose high-quality fruits, which must be cleaned and dried in a cool place to avoid the deterioration of the finished product caused by fruit problems after the hard work is completed.

Don't choose cracked, rotten, or moldy fruits. Fruits such as mildew carry mold, which is used for fermentation and winemaking, which will cause mycotoxins in fruit wine, and in addition, the fermentation of moldy fruits will produce more methanol.

The fermentation temperature of fruit wine should be below 25, and if the temperature is too high, the fruit wine will be easy to deteriorate. If the temperature is too low, the fermentation of the wine will not be sufficient. In order to control the temperature, the fermentation of the fruit wine should be protected from direct sunlight and the fermentation vessel should be placed in a cool, dry place.

The type of wine used for soaking fruit wine varies depending on how it is made. In general, white wine, vodka, red wine, and beer can all be chosen as base wines, but different base wines can affect the taste and texture of fruit wines.

Taking baijiu as an example, due to the strong aroma and high intensity of baijiu, the brewed fruit wine will also have a rich and unique flavor. Choosing vodka as a base will make the fruit wine more refreshing and smoother. If you choose a red wine, it will add a deep color and complex taste to the fruit; Beer, on the other hand, gives the wine its unique bitterness.

A variety of adjuncts can also be added during the production process, such as sugar, fruits, etc., to enhance the sweetness and fruity taste of the fruit wine. However, it is important to note that choosing the right base wine and trimmings is crucial to the quality of the wine.

When making fruit wine, it is necessary to choose the base wine according to the personal taste and purpose of production, and add the appropriate accessories to achieve the desired taste and texture.

As the name suggests, soaking fruit and wine together allows the aroma of the fruit and the taste of the wine to blend together to create a delicious drink with a rich aroma. And there are some tips on what kind of wine to choose to make fruit wine.

The first thing is to choose a wine that is suitable for soaking fruit wine. Generally speaking, light white wine (such as Erguotou), vodka, brandy, dry red wine, etc. can be used as ingredients for soaking fruit wine. These wines are refreshing and delicate, and they blend better with the aromas of the fruit.

The second is to choose different types of wine according to different fruits. For example, lemons, pomegranates, strawberries and other fruits with a strong sour taste should choose a light liquor; For slightly sweeter fruits such as apples, pears, and peaches, you can choose dry red wines; Fruits with strong aromas, such as bananas, lychees, and mangoes, are more suitable for brewing with brandy or vodka.

Finally, it is important to pay attention to the brewing time. Generally speaking, the time to soak fruit wine depends on different fruits, generally in 2-3 days can achieve a strong fruity aroma, but it is not advisable to soak for too long, otherwise the taste of the wine may be too bitter.

In general, choose a wine that is suitable for soaking water balls, mix it reasonably according to different fruits, and pay attention to the brewing time, so as to make celery or fruit wine with a mellow taste and rich aroma.