Homeemade Apple Wine Recipe
|Pears. Rice wine contains relatively rich nutrients and moderate alcohol content, which can relax the muscles and improve health when consumed in moderation. Pear wine is a low-alcohol beverage that combines the advantages of beer and fruit juice.Fruit juice. Drink, with a clear and refreshing taste and rich nutrition, made from high-quality apples through low-temperature fermentation and natural maturation processes.
Homemade pear wine recipe
Family recipe for pear wine
1. Selection and processing of apple raw materials: Choose mature and crispy apples that are free from diseases, molds, bruises, and greenness; rinse with drinking water and drain the moisture.
2. Crushing to extract juice: Soak the apples in a 2% potassium permanganate solution for 2 minutes, then remove and clean thoroughly before peeling and crushing. Add 6-8% sodium metabisulfite during the process and ensure uniform distribution.
3. Clarification and separation: The freshly squeezed juice is very cloudy; add pectinase and SO2 promptly, mix well, and let it settle for 24 to 48 hours before separating before fermentation occurs. Due to the large amount of sediment with a loose structure, use an aspirator method to carefully remove the clear juice from below.
4. Adding pectinase: In freshly squeezed apple juice, add 40-60 mg/L pectinase and process at 30°C for 8 hours before pressing again to obtain a cloudy juice; then use 50 mg/L of pectinase at 30°C for 4 hours to achieve clear juice.
5. Adjusting sugar and acidity: Higher fruit sugar content is better, generally ranging from 5% to 23%. Before fermentation, adjust the juice's sugar content; add sugar if necessary based on a ratio of 1.7g of sugar per 1% alcohol. Organic acids promote yeast growth and inhibit spoilage bacteria, adding aroma and bright color to the wine. However, excess amounts can disrupt fermentation and degrade the quality of the wine. Before fermentation, adjust acidity appropriately, typically at 0.8-1.0g per 100ml. Pear wine benefits
Pear wine is a low-alcohol beverage with rich nutrients; moderate consumption helps relax muscles and enhance health.
Pear wine is a low-alcohol fruit juice drink that combines the advantages of beer and fruit juice, with clear and refreshing taste and abundant nutrition. It is made from high-quality apples through low-temperature fermentation and natural aging processes. Pear wine contains 25 types of amino acids, including 8 that are not synthesized by the human body;and also contains vitamins for growth and prevention and treatment (vitamin B12, vitamin C, and inositol). Apple wine has organic acids such as malic acid, which help remove excess salts from the body that can cause arteriosclerosis and kidney stones. It also softensblood vessels , reduces blood lipids, and improves appetite; especially the fat burner —— pyruvic acid, it helps consume fat. Sustained consumption of an appropriate concentration of pyruvic acid can maintain a balanced state in the body and prevent obesity or weight gain. Apples also contain calcium, magnesium, and other minerals and trace elements that aid digestion, absorption, and maintain bodily balance. Pear wine quality requirements
Alcohol: Alcohol prevents microbial (harmful bacteria) damage to the wine, helping maintain its quality. Therefore, fruit wines usually have an alcohol content of 12-24 degrees.
Sugar: Due to different types and regional preferences, sugar levels in wine can vary widely; China typically requires a sugar content between 9-18%. Tannins: Lack of tannins makes the wine flavorless; excessive amounts make it bitter. Generally, for light-colored wines, the tannin content should be 0.1-0.4 grams per liter; for darker wines, 1-3 grams per liter.
Coloring: The color of fruit wine comes from pigments in the fruit skin. As storage time increases, oxidation can darken or precipitate the wine's color, leading to a difference between old and new wine colors.
Extracts: After heating at 100°C, residues left in fruit wine include glycerol, non-volatile acids, proteins, pigments, esters, minerals, etc. China typically requires redgrape
wine extracts to be between 2.7-3 grams per 100 milliliters and whitewinebetween 1.5-2 grams per 100 milliliters.
Excessive extract content can make the wine taste flat.Total and free sulfur dioxide: These are residues left from the production process. China stipulates that total sulfur dioxide in wine should not exceed 250 mg/L, while free sulfur dioxide should not exceed 20 mg/L.mainly glycerol, non-volatile acids,proteins, pigments, esters, minerals, etc. Qualities, pigments, esters, minerals, etc. In China, the extract of general red grapes is between 2.7-3 grams per 100 milliliters,while white wine is between 1.5-2 grams per 100 milliliters. The extract in wine ranges between 2.7-3 grams per 100 milliliters, white Low extract content can make the wine taste flat. Total sulfur dioxide and free sulfur dioxide: these are residues left in fruit wine during production. It is generally stipulated that the total amount of sulfur dioxide in the liquid should not exceed 250 milligrams per liter;
the free sulfur dioxide should not exceed 20 milligrams per liter. Generally, the total sulfur dioxide content in the liquid wine shall not exceed 250 milliliters per liter;the free sulfur dioxide shall not exceed 20 milliliters per liter.
