First, grape juice

Grape juice is generally produced by continuous hot pressing.

Technical points

The raw materials for cleaning grapes should be mature and full, with good color. They should be harvested in time, then mixed and sorted, and sprayed vigorously.

Crush berries with a beater, and don't crush seeds when crushing.

Preheating in the preheater to 60 ~ 62.7℃ 15 minutes, so that a large number of pigments, pectin and some tannins in the peel and seeds are dissolved. In a certain range, the higher the heating temperature and the longer the heating time, the darker the color and the thicker the texture of grape juice. But over-heating, tannins are extracted from seeds and peels, which makes the taste of grape juice too astringent. In the usual heating time, the temperature should not exceed 65.5℃.

Adding enzyme and wood fiber 0.2% pectinase preparation and 0.5% refined wood fiber to grape pulp is beneficial to continuous pressing and can improve juice yield. The digestion of grape pulp is usually carried out in a large storage tank with a stirrer. The agitator evenly mixes the enzyme preparation, wood fiber and grape pulp, and stays in the tank for 30 minutes to complete the digestion process.

The methods of squeezing grapes include continuous squeezing method, hydraulic press squeezing method and so on.

Screening Some squeezing and screening are carried out at the same time, while others need to screen the squeezed juice separately. Suspended solids in fruit juice can be removed by sieving, and 1% ~ 2% diatomite filter aid can be added during filtration. You can also use a continuous automatic cleaning separator to remove suspended solids, and then use a plate or plate-frame filter to filter, and diatomite is used as a filter aid during filtration.

Clarification often adopts cold storage method, quick freezing method, salt adding method, enzyme adding method and freeze concentration method to clarify grape juice.

The clarified grape juice after canning and pasteurization first passes through a basket or plate heat exchanger (above 76.6℃), then enters a canning machine for canning, and then is pasteurized.

Technical points

Any grape can make wine, but high-quality wine has certain requirements on variety, maturity and sugar content. Excellent varieties used for red wine brewing are: gems, French orchids, Jiali wine, Merlot and so on. Excellent varieties of liquor include Riesling, Boya, White, Pepsi South, Baiwuni, Guirenxiang and so on. The sugar content of grapes should be above 16%, and the acid content should be below 1.0%.

Rotten and immature fruit particles should be removed before crushing and deodorizing. Grape grains should be fully broken, but seeds and fruit stalks should not be broken. Sulfuric acid is added during pressing to make the grape juice contain 100× 10↑(-6) sulfur dioxide. The raw materials of red wine need to remove the fruit stalks. De-stalking can be carried out before, after and at the same time of crushing and de-stalking, and a grape crushing and de-stalking combined machine can be used. Do not remove the raw materials of liquor, and press them immediately after crushing. The fruit stalk is used as a filter aid to improve the filtration speed.

Squeezing and clarifying to make red wine is to directly ferment the raw materials after crushing, and then squeeze and take out the new wine after the main fermentation is completed. To make white wine, the juice should be fermented. Before fermentation, crushed fruit particles need to be squeezed to obtain juice and clarify it.

The alcohol content in fruit wine comes from the sugar in fruit juice. Generally, the sugar content of grapes is about 14% ~ 20%, and the alcohol content can only be about 8.0 ~1.7. Generally, the alcohol content of wine is 12 ~ 18, so sugar is needed. According to the determination, 100 ml fruit juice contains 1.7 g sugar, which can produce 1 degree alcohol. The amount of sugar added is determined by measuring the sugar content in grape juice before fermentation, and it is gradually added to the fermentation broth in three times. The best way to increase the sugar content of fermentation broth is to concentrate part of the juice under reduced pressure to increase the concentration and add supplements. The acid content in fruit juice should be 0.6% ~ 1%. This amount is not only suitable for yeast, but also can inhibit miscellaneous bacteria, so that wine has the best flavor When the acidity in fruit juice is too high, syrup or fruit juice with low acidity can be added for adjustment, and neutral potassium tartrate can also be used for neutralization. If the acidity in the juice is too low, it can be adjusted with citric acid.

The fermentation containers needed for red wine fermentation are: fermentation barrel and fermentation pool. Fermentation barrels are generally made of oak wood or chestnut wood, and the existing stainless steel fermentation tongs are divided into open and closed types. Fermentation tanks are made of reinforced concrete, stones and bricks, and are divided into open and closed types.

The brewing of red wine requires high fermentation intensity and high temperature to facilitate the extraction of pigment and tannin. Because red wine has many tannins and strong bactericidal ability, open fermentation is generally used. The low fermentation temperature of liquor is beneficial to the production of aromatic substances. In addition, when liquor is fermented, there is less tannin and the ability to inhibit miscellaneous bacteria is weak, so closed fermentation is adopted.

Pour the treated fruit pulp into a sterilized fermentation container, and pay attention that the amount of fruit pulp should not exceed 4/5 of the container. Let it ferment naturally or add 3% ~ 5% or even 10% yeast, and the yeast is in a vigorous culture period. The temperature is controlled at 25 ~ 30℃. At this time, it is the stage of yeast reproduction, and a large number of bubbles appear on the liquid surface, so we should pay attention to providing a certain amount of air. This stage is the initial stage of fermentation, which generally lasts for 24 ~ 48 hours. Followed by the main fermentation period, lasting 4 ~ 7 days, mainly alcohol fermentation stage. At this time, a large amount of alcohol is produced, the sugar content of pulp is reduced, and a large amount of carbon dioxide is produced, forming a "wine cap". The "wine cap" should be pressed under the liquid surface with a perforated plate, which is conducive to the dissolution of pigments and aromatic substances in the skin in the wine. Because the activity of yeast will raise the temperature of fruit wine, measures should be taken to prevent the temperature from rising and keep the temperature below 30℃. When the sugar content is stable at 1% and the temperature drops to room temperature, the main fermentation is finished. After the main fermentation, it should be discharged from the barrel (pool) in time to avoid excessive leakage of bad substances in the dregs and affect the flavor of the wine. The wine that flows out without pressure is called gravity wine, which has the best quality. The pressed wine is called pressed wine, which is of poor quality, and the residue can be used as distilled wine. After the main fermentation is completed, there is a small amount of sugar in the original wine, and the yeast will revive when it meets the air after the wine is produced. It should be put into a container for post-fermentation. The post-fermentation period is about one month, and the suitable temperature is 20℃. At the end of post-fermentation, the sugar content decreased to about 0.65438 0%. The newly brewed wine is turbid and spicy, so it is not suitable for drinking and must be aged. The aging process needs adding barrels, changing barrels, gluing and cold and hot treatment. In the aging process, the volume of liquor should be reduced, and there will be a gap at the top of the container, so the gap should be filled with the same batch of liquor in time. During the aging period, the wine gradually clarified and precipitated, and it was necessary to change barrels. Generally, the barrel is changed once in the winter of that year, once in the spring and autumn of the following year and once in the third year 10- 12. Wine is generally stable and transparent after being stored for a long time and changing barrels for many times, but sometimes it is difficult to precipitate because the suspended matter in wine has the same charge, which repels each other and cannot be condensed, and is hindered by colloidal solution. In order to speed up the clarification of fruit wine, methods such as adding glue, cold and hot treatment and centrifugal filtration are often used.

Liquor fermentation Liquor fermentation is basically the same as red wine. The difference is that the clear juice is fermented in a closed fermentation container. White grape juice generally lacks tannin, and 4 ~ 5g tannin is often added to100L juice before fermentation. Fermentation temperature generally needs 65 08 ~ 20℃.

The composition of the blended wine is extremely complicated. In order to maintain the inherent characteristics of wine quality, alcohol content, sugar content and acid content should be blended according to the quality requirements of finished products before leaving the factory. The alcohol content should be mixed with distilled liquor or deodorized alcohol of the same variety. Acidity can be supplemented by citric acid or neutralized by neutral potassium tartrate, and sugar content can be supplemented by white sugar. The color of red wine is too light, so it can be blended with dark wine, and the natural essence similar to fruit must be used to enhance the fragrance.

Fine filtration is required before bottling, sterilization and bottling. The wine bottle is sterilized in advance, then bottled and sealed, and sterilized at 60 ~ 70℃ 10 ~ 15 minutes. If sterilization is carried out before bottling, the liquor is quickly heated to 90℃ for one minute, and then bottled and sealed.

Apple juice:

(1) flow chart.

Raw materials → selection → treatment → precooking → pulping → blending → homogenization → degassing → heating → canning → sealing → sterilization → cooling.

(2) Key points of operation.

① raw materials. Most mid-late varieties can be used to make juice. The juiced apple requires high sugar content, moderate sour taste, rich flavor, rich juice, easy juicing and no obvious enzymatic browning. Many kinds of fruit juice can not get satisfactory results when used alone, but with other varieties, good fruit juice can be made.

2 choice. Choose fresh, good, juicy, fiber-free, fully mature fruits, and eliminate unqualified fruits such as bumps.

③ treatment. Wash the raw materials with clear water, peel them manually or mechanically, dig out the seed nest after opening the bag, trim off spots, pests and rotten fruits, and soak them in 1% ~ 2% salt water for color protection. Then rinse with clean water.

4 soften. Fruit pieces 100 kg, sugar solution with concentration of 15% 105 kg, and pre-cooking by heating 10 ~ 20 minutes.

⑤ Beating. Beat the fruit pieces and juice once with a beater with sieve plate aperture of 0.8 mm and 0.4 mm respectively. After beating, it can be blended. Mix 100 kg fruit juice and 40 g citric acid evenly, and adjust the sugar content of fruit juice to 14.5% with concentrated sugar solution.

⑥ Degassing and homogenization. Degassing under the vacuum degree above 80 kPa. After degassing, it was homogenized under the pressure of 10 ~ 12 MPa.

⑦ Heating. Heat the juice to 85℃ and quickly can it. The temperature of fruit juice should not be lower than 75℃ when canning. Glass jars and bottle caps should be cleaned and disinfected in advance. Seal quickly after canning.

⑧ Sterilization and cooling. Hot water sterilization, sterilization type 3'- 1O'/ 1OO℃, and staged cooling.

(3) Precautions.

① Apple juice should be made of mature raw materials, and different kinds of raw materials should be mixed to make juice, which has good flavor, such as "Redjade" 5, "Guoguang" 3 and "Banana" 2.

(2) Apple can be juiced directly after being broken, but cleaning must be strengthened. The broken grains should not be too big or too small, so as not to affect the juice yield. Apple is juiced with a beater, which is easy to mix with a lot of air. It is best to juice with a juicer.

③ Oxidase browning and non-enzymatic browning are most likely to occur in the production of apple juice. For cold-pressed fruit juice, ascorbic acid can be added to suppress browning reaction.

(4) Pre-boiling softening process is adopted, and the sugar water can only be poured into the fruit block after being heated to above 80℃, so as to quickly raise the temperature and prevent discoloration. In the whole production process, air mixed into raw materials should be minimized, and contact with metals such as copper and iron is strictly prohibited.

(4) product quality requirements. The color of the juice is light yellow. It has the unique taste of apple juice and has no peculiar smell. The juice is even and turbid. After standing for a long time, a little precipitation and slight separation are allowed, and the shade is moderate. The content of raw fruit juice is not less than 45%, the soluble solid content (calculated by refraction) is 14% ~ 18%, and the total acidity (calculated by malic acid) is 0.2% ~ 0.7%.

/tech/Jia gong/Jia gong 16/62900 . html

/disp _ art/1130006/12930.html also contains the flow chart of brewing beer.

First of all, the production process of beer

The beer production process is mainly divided into four parts: malting, saccharification, fermentation and canning.

With the cooperation of computer and testing equipment, with the help of monitoring configuration software platform, different control schemes can be selected according to different needs, and the parameters such as temperature and pressure in the production process can be accurately adjusted to ensure the production process requirements.

The development of beer industry in recent decades is a process from industrialization to automation. The future of beer industry should be similar to other process industries, and gradually transition to the direction of management and control integration, so that production data can be better integrated into business decision-making channels, production control mode is more reasonable, and the degree of intelligence is further improved.

Malt is made from barley Barley is a hard grain, which ripens faster than other grains. It is precisely because barley is faster than wheat, rye and oats in making malt that it is selected as the main raw material for brewing. Wheat without shell is difficult to malt and is not suitable for brewing. Barley must convert insoluble sediment into soluble sugar through malting process for brewing process. In addition to ordinary malt, crystallized malt or roasted malt can also be used as ingredients for various brewing types. Crystallized malt is steamed malt, stewed slowly and then dried. It's dark and tastes like coffee. The roasted malt is dried and roasted in a rotating drum with high heat, which can make the beer contain burnt flavor and black color. The quality of malt varies greatly in different producing areas. Generally speaking, there are three major beer and wheat producing areas in the world, Australia, North America and Europe. Among them, Australian beer malt is most favored by beer brewing experts because of its emphasis on nature, abundant light, no pollution and pure variety, so it is also called golden malt.

Hops belong to nettles or cannabis plants. Wine peanuts have the structure of cones, and it is these cones that inject bitterness and sweetness into beer, making it more refreshing and delicious and helpful for digestion. Hop type: cones: cones are collected in early autumn and need to be dried quickly, then put into barrels and sold to brewers. Particle: Crush the crushed cone in a special mold and put it on a tray. The tray is placed in a vacuum or nitrogen-filled environment to reduce the possibility of oxidation. The shape of the particles is suitable for adding to the container. Extract: the extract of hops cones is now widely used in all beer varieties, and different extraction methods will produce very different flavors. The extract should be added at the last stage of the process, which is more conducive to controlling the final bitterness. Special extracts can be used to organize the photoreaction, so that beer can be produced in transparent containers. Different brands choose different quality hops. For example, Shi Hao beer only uses "green bullet" hops in the deep valleys of New Zealand, a clean country.

Yeast is a fungal microorganism. Yeast is a magician in the process of beer brewing. It ferments the sugar in malt and rice into beer, producing alcohol, carbon dioxide and other trace fermentation products. These small and diverse fermentation products, together with other flavor substances directly from malt and hops, constitute the attractive and unique sensory characteristics of the finished beer. There are two main types of beer yeast: upper yeast and lower yeast. Under the microscope, the yeast on the top is slightly oval than the yeast on the bottom. The name "Top Yeast" comes from the fact that during fermentation, the yeast rises to the surface of beer and can be skimmed at the top. "Bottom yeast" always exists in beer, and finally precipitates at the bottom of fermentation barrel after fermentation. "Top Yeast" produces light beer, stout beer and bitter beer. "Bottom Yeast" produces lager beer and Bilson beer.

The beer produced by Lion King Group anywhere in the world only uses the strains of Lion King "Yeast Bank" headquartered in Australia. There, the researchers of Lion King are committed to the cultivation of pure yeast and the development of new strains to meet the constant demand of consumers for new flavors of beer. Lion King Group regularly airlifts the yeast needed for brewing Shi Hao beer, Lake beer and Taihu beer to China, so as to keep the uniform taste of each bottle of Lion King beer. The yeast used in Baker Beer is regularly transported to China by air from German Baker Company.

Refined sugar: Refined sugar is an important additive for some beers. It makes beer lighter in color, less in impurities and fresher in taste. In Taihu beer and Lake beer brewed by Lion King, refined sugar was obtained by adding rice to make the beer taste more refreshing to meet the needs of consumers in southern Jiangsu.

Water: Each bottle of beer is more than 90% water, and water plays a very important role in the process of beer brewing. In addition to the cleanliness of water quality, beer brewing must also remove the mineral salts contained in the water (some manufacturers claim that beer is brewed with mineral water for commercial purposes) before it can become soft water. The location of early breweries was very demanding, and it must be a place with clear water. With the development of science and technology and the maturity of water filtration treatment technology, the requirements of modern brewery for site selection are greatly reduced. Tap water and groundwater can be filtered and treated to make them almost pure water, and then used to brew beer.

In particular, in order to protect the environment, more and more beer producers with social responsibility began to give up using relatively cheap groundwater to brew beer and began to use relatively expensive tap water.

The malt is sent to the crushing tower before being sent to the brewing workshop. Here, malt is crushed by light pressure and made into malt for brewing. The crushing tower of Lion King Beer & Beverage (Suzhou) Co., Ltd. is equivalent to a seven-story building.

Gelatinization treatment: mixing malt/grain to be crushed with water in a gelatinization pot. Gelatinization pot is a huge rotating metal container, equipped with hot water and steam inlets, stirring devices such as stirring rods, blades or propellers, and a large number of temperature and control devices. In the gelatinization pot, malt and water are heated and boiled. This is a natural acid that converts insoluble starch and protein into soluble malt extract, which is called "wort". The wort is then sent to a filter container called a separation tower.

Before the wort is pumped into the boiling pot, the hull of the wort should be removed in the filter tank and hops and sugar should be added.

Boiling: in a boiling pot, boil the mixture to absorb the smell of hops and improve and disinfect it.

After boiling, the wort added with hops is pumped into a rotating sedimentation tank to remove unwanted hops residues and insoluble protein.

Cooling fermentation: after the clean wort is pumped out of the cyclone sedimentation tank, it is sent to a heat exchanger for cooling. Subsequently, yeast was added to the wort to start the fermentation process.

In the fermentation process, artificially cultivated yeast converts fermentable sugar in wort into alcohol and carbon dioxide to produce beer. Fermentation took place within eight hours and proceeded at an accelerated speed, accumulating a kind of high-density foam called "wrinkle foam". The foam reached its highest stage on the 3rd or 4th day. From the fifth day, the fermentation speed slowed down, and wrinkles and foams began to appear on the surface of wort, which must be skimmed. After yeast fermented all fermentable substances in wort, a thick layer of sediment began to form at the bottom of the container. Then the temperature gradually decreased, and the fermentation was completely finished after 8~ 10 days. In the whole process, it is necessary to strictly control the temperature and pressure. Of course, different beers and different production processes lead to different fermentation times. Usually, the fermentation process of stored beer takes about 6 days, and light beer takes about 5 days.

After fermentation, most of the yeast settled at the bottom of the pond. The brewer recycled this part of yeast for the next can. After the yeast is removed, the product "tender beer" is pumped into the post-fermentation tank (or maturation tank). Here, the remaining yeast and insoluble protein are further precipitated, which makes the style of beer mature gradually. The ripening time varies with beer varieties, and is usually 7~2 1 day.

After post-fermentation, all the residual yeast and insoluble protein were filtered out in the filter, which became sake to be packaged. In The Lion King, the unique double filtration process not only removes the impurities produced in brewing more thoroughly, but also makes liquor particularly clear. The crystal clear water lamp allows the drinker to enjoy the visual enjoyment while enjoying the delicious beer.

Before packaging, each batch of Lion King beer will undergo strict physical and chemical inspection and sensory evaluation by the sommelier before being sent to the packaging line.

There are several packaging forms of finished beer: bottled, canned and barreled. Coupled with the different shapes and capacities of bottles, the different labels, neck caps and bottle caps, and the diversification of outer packaging, a wide variety of beer products have been formed in the market. The lion king can produce any kind of packaging products in the contemporary era.

Bottled beer is the most popular packaging form, and there are also the most typical packaging processes, namely, bottle washing, wine filling, sealing, sterilization, labeling and packaging.

The closer the beer is to the production date, the fresher it is and the better it tastes. The beer produced by the brewery is transported to the dealer, then from the dealer to the retailer, and finally to the consumer. Efficient and smooth distribution channels are the guarantee for consumers to drink fresh beer. At present, Lion King has established a distribution network in more than 20 provinces, especially in southern Jiangsu, and the distribution network of Lion King has been able to cover and serve every beer retail point.