Since ancient times, human beings have brewed the fruits given by nature into mellow fruit wine, which has become an indispensable drink in life. The ancient method of brewing fruit wine is ingenious, which combines wisdom and natural elements, leaving valuable brewing skills for future generations.
Material selection and collection: extracting sweetness from nature.
The quality of fruit wine first depends on the quality of raw materials. The ancients were very particular about the choice of fruits, and usually chose fruits with good maturity, sufficient sugar and rich aroma. Pay attention to avoid damage when picking and keep the integrity of the fruit.
Cleaning and squeezing: removing impurities and discharging juice.
Picked fruits should be washed in time to remove impurities and residual pesticides. The washed fruit is separated from juice and pomace by traditional squeezing method. It is important to control the strength of extrusion. Too much will damage the quality of juice, too little will affect the juice yield.
Fermentation and aging: the magic of time, brewing mellow
The squeezed juice is a semi-finished fruit juice, which can be converted into fruit wine after fermentation. The ancients used natural yeast for spontaneous fermentation, put the juice into a container with suitable temperature, and let wild yeast grow and reproduce naturally. In the process of fermentation, yeast decomposes sugar in fruit juice to produce alcohol and carbon dioxide. Different kinds of fruits have different fermentation cycles, which usually take several days to several months.
After fermentation, the fruit wine entered the aging stage. The longer the aging time, the more mellow and complex the flavor of fruit wine. The ancients used to store fruit wine in ceramic or wooden containers and let it mature slowly in a constant temperature environment.
Clarification and filtration: the pursuit of taste and beauty
Aged fruit wine will produce sediment, which will affect the taste and appearance. In order to obtain clear and transparent fruit wine, the ancients used clarification and filtration technology. Clarification: Precipitators such as protein or gelatin are usually used to flocculate and precipitate impurities in fruit wine. Filtering is to remove the tiny particles left after clarification with filter paper or filter cloth.
Bottle and seal: sealing mellow beauty for time.
Sterilize the clarified and filtered fruit wine and store it in a sealed container. Pay attention to leave a certain space when sealing to prevent fruit wine from bursting due to temperature change.
Application of fruit wine: mellow and multi-purpose
The fruit wine brewed by the ancients has a wide range of uses, not only as a daily drink, but also plays an important role in health preservation, sacrifice and etiquette. Fruit wine is rich in a variety of vitamins and minerals, and drinking it in moderation has a health care effect. In ancient times, fruit wine was a necessary sacrifice, which entrusted people with reverence and blessing to the gods.
Modern Brewing Technology: Inheritance and Innovation
Modern brewing technology has been continuously innovated on the basis of traditional technology, and has been significantly improved from raw material selection, fermentation control to storage and aging. The use of modern brewing equipment has greatly improved the production efficiency and quality stability of fruit wine. Modern biotechnology is applied in the field of wine making, cultivating high-quality yeast strains, optimizing fermentation technology and improving the taste and aroma of fruit wine.
Inheriting the Millennium fruit wine technology, the fruit wine brewed by the ancients is not only a mellow drink, but also the crystallization of wisdom and nature. Nowadays, the combination of modern wine-making technology and traditional technology has brought us more high-quality fruit wine choices. Let's have a drink and feel the fragrance of fruit and the precipitation of time.