(1) Selection of materials: The selected material is crushed, and the debris such as branch stems are removed and then pressed. After squeezing and separating, the juice and the fruit slag are separated, and then the fermentation is performed and placed in a cold storage plant.
(2) Production process:
Main fermentation: In the indoor fermenter, the yeast liquid is added for 2 to 3 hours after adding a certain amount of sulfur dioxide to conduct main fermentation, and the temperature is controlled between 20°C and 25°C. After 30 days of the main fermentation period, after testing all the indicators to meet the requirements, they were transferred to a post-fermentation workshop.
Post-fermentation: The temperature is controlled between 18 °C and 20 °C. The maximum temperature must not exceed 25 °C. When the density drops to about 0.933, the post-fermentation is over.
Ageing: aging temperature 15°C to 20°C, relative humidity 80% to 85%. Storage after aging.
Storage: The temperature is between 0°C and 10°C, and various physical and chemical indicators are detected from time to time. In January, there will be a one-time tank change. Fruit wine before the canning, laboratory tests, deployment of sterilization after canning.
Canned: Bottling fruit wine, lamp inspection, plugging, plastic sealing and sampling inspection, qualified product labeling, and then light inspection, qualified product packing, storage.
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