Blackcurrant

Blackcurrant wine method:

Ingredients for Blackcurrant wine:

Black bean, a special product in Northeast China

Black currant wine production steps:

Blackcurrant wine (scientific name blackcurrant) is a kind of wild fruit wine with unique style, which uses black beans as raw materials, fermentation, soaking, aging and blending.

Characteristics of blackcurrant wine:

Blackcurrant wine is deep ruby red, clear and transparent, with obvious black bean fruit aroma. The fruit aroma and wine aroma are coordinated. The wine taste is pure, sweet and sour, with long aftertaste and unique style.

Blackcurrant

Blackcurrant (scientific name blackcurrant) wine is a kind of wild fruit wine with unique style, which is made of the special product of Northeast China, high-quality black beans as raw materials, fermented, soaked and aged.

essential information

Blackcurrant wine

[classification]: fruit wine

[raw material]: black bean, a special product in Northeast China

[Characteristics]: blackcurrant wine is deep ruby red, clear and transparent, with obvious black bean aroma, harmonious fruit and wine aroma, pure taste, sweet and sour taste, long aftertaste and unique style.

Detailed introduction

Blackcurrant wine is made from high-quality black beans from Northeast China. The sugar content of the fruit is required to be more than 8 ~ 10%, the acidity is about 2G / 100mL, the rotten fruit and green fruit are strictly separated. After three times of fermentation and separation, the degree of wine reached 11%, and the residual sugar was less than 1%. Then the black bean wine was aged for more than three years because of its high acid content. Black beans soaked in deodorizing alcohol, the color of the soaked wine is deep and bright, and the fruit aroma is strong, which can be used for reserve after storage. The ratio of fermented liquor and soaked liquor is 3:1.

Introduction of raw materials

Heidouguo is a perennial deciduous shrub of Saxifragaceae. Its fruit is spike shaped and bright purple black. It will bear fruit in two years, and it will be full fruit in three years. It will harvest in the middle of July every year.

Blackcurrant scientific name blackcurrant vinegar millet, is one of the world's three big exotic fruit, adapt to the growth in the mountain temperature inversion zone, the fruit is purple red, rich in vitamins and trace elements, amino acids and protein, especially the content of vitamin C ranks first in China's existing wild berries, known as "vitamin C fruit king". Blackcurrant juice wine is made of high quality blackcurrant fruit! Oak storage. The wine is deep ruby red in color. The wine is clear and bright. It tastes mellow and fruity. It is very healthy to drink frequently.

Blackcurrant is also known as black currant, black bean fruit, scientific name of black currant (Ribes nigrum L.) is a small shrub of saxifrage, saxifrage. Its mature fruit is small black berry, which can be eaten, or processed into fruit juice, jam and other food. Blackcurrant is rich in vitamin C, magnesium, potassium, calcium, anthocyanins and phenols. The known health benefits of blackcurrant include the prevention of gout, anemia, edema, arthritis, rheumatism, oral and throat diseases, cough, etc.

Blackcurrant fresh fruit contains a large number of vitamins A, B, C, D, e, F, P, etc., especially the content of vitamin C is higher than the vast majority of fruits, several times to hundreds of times higher than the content of apples, peaches and grapes; it contains a high proportion of minerals such as calcium, magnesium, sodium, potassium, iron, phosphorus and zinc, among which the content of calcium is the highest in fruits, which is very suitable for children and the elderly to supplement calcium . The 18 kinds of amino acids absorbed by human body from plants are found in blackcurrant fruits.

Production method

1. After entering the plant, the raw materials should be strictly separated, and the inclusion, rotten fruit, green fruit, etc. should be removed, and then broken. The fruit fragmentation should be over 98%.

2. Add sulphurous acid (0.01% sulfur dioxide in the pulp), white granulated sugar (4% alcohol in the pulp) and deodorizing alcohol (0.01% sulfur dioxide in the pulp). Then, stir well and enter the fermentation stage.

3. During the first fermentation, 10% artificial yeast was added to ferment the juice. During the fermentation, the juice was poured 1-2 times a day, 30 minutes each time. The temperature of the fermented product was 25-28 ℃, and the maximum temperature was 30 ℃. The fermentation time was 3-4 days. When the alcohol content reached 8-10%, the residual sugar was 4-5%, the first fermentation separation was carried out.

4. Calculate the amount of sugar added to the separated primary juice according to the final 15 ° wine. Stir with sugar. The fermentation temperature was controlled at 24-26 ℃, and the fermentation time was 4-7 days. When the alcohol content reached about 14% (volume%) and the residual sugar was 1%, the liquor was pumped to the special bucket (pool) in the basement for post fermentation. 5. The second primary fermentation is the second fermentation of raw wine. It is the fruit residue separated from the first fermentation, adding 30% water and adding sugar (according to the required alcohol content of the second juice for the first fermentation) for the second primary fermentation. The temperature of the fermentation product is 25-28 ℃, and the fermentation time is 36-48 hours. When the alcohol content reaches 6-7% (volume), and the residual sugar is 3-4%, the second separation can be carried out.

6. Fermentation in the secondary juice: the separated secondary juice is supplemented with sugar according to the final requirement of 12% alcohol, and the fermentation time and temperature are the same as those in the primary juice. When the alcohol content reaches 11% and the residual sugar is less than 1%, it can be sent to the basement for fermentation and aging.

7. The original wine should be aged for 3 years during storage. Because the black bean original wine contains higher total acid and ripens slowly, the storage time is generally longer. 4-5 years is the best original wine with strong aroma.

8. Soak black beans with deodorizing alcohol, the color of the original wine is deep and bright, and the fruit aroma is strong. Reserve it after storage.

9. Fermented wine and soaked wine were blended in the ratio of 3:1 to form harmonious blackcurrant wine.

quality standard

1. Sensory index: Color: deep ruby red.

Clear mixing: clear and transparent, no obvious suspended solids and no sediment.

Aroma: fruit and wine are harmonious, with obvious black bean aroma.

Taste and flavor: the wine is pure, sweet and sour, with long aftertaste, typical style of blackcurrant wine.

2. Physical and chemical indexes: alcohol (20 ℃) 14 ± 0.5% (volume), sugar 22 ± 0.5 g / 100 ml, total acid 0.8-0.9 g / 100 ml, volatile acid 0.06 g / 100 ml, tannin 0.04 g / 100 ml.

Longitude: 104.06573486

Latitude: 30.65946198