MySheen

The method of soaking walnut wine and introduction to the production of walnut wine

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, (1) prepare walnut kernel, grape wine, spices, alcohol, white granulated sugar, citric acid and white gelatin. (2) technological process of red raw wine production process: red grape → sorting → broken → fermentation → separation → fermentation → Class A red original wine. Spice extract

   (1) prepare walnut kernel, grape wine, spices, alcohol, white granulated sugar, citric acid, white gelatin.

   (2) technological process

The production process of    red original wine: red grape → sorting, → crushing, → fermentation, → separation, → separation, fermentation → A red original wine.

The production process of    spice extract: spice → sub-speed → crushing → soaking → content high → filtration → spice extract.

   walnut wine production process: walnut → sorting → crushing → soaking (deodorizing alcohol) → separation → soaking (deodorizing alcohol) → separation → soaking (soft water) → fruit dregs separation → walnut extract juice → preparation (red original wine) → plus gel → filtration (spice extract) → encapsulates → products.

Operation points of    (3)

   walnut crushing: after the walnut has been selected, a special crusher is used to require the fruit to be broken but not broken.

   walnut soaking: the first two soaking need to add 2 times the amount of walnut 75% deodorizing alcohol, soaking for 1 month respectively. The third soaking should be soaked in the same amount of soft water of walnut for 10 days. During the soaking period, the pool should be turned every 3 days, and the soaking solution should be mixed for 3 times.

   Grade A red raw wine production: according to the normal fermentation and storage process of high quality red wine.

Preparation of    spice extract: crushed raspberries and other medicinal materials, soaked in 75% alcohol for 1 month, separated and filtered.

   gelatin method: wash gelatin with soft water and soak in 10 times soft water for 12 hours, then add 10 times soft water, keep 50 ~ 55 ℃ in water bath for gelation, after the glue is melted, add 10 times more wine than glue, then add human wine and stir evenly.

 
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