Mount Blade Wedding Indir

is known of the alcoholic wines produced from the fermentation of the grape.

However, considering the wide variety of fruits and problems of marketing and post harvest losses, the possibility of industrializing producing fruit wines from fruit of good quality at a competitive cost.

RAW MATERIAL AND SUPPLIES:

- Fruits:

ripe fruit can be used several, preferably aromatic such as peaches, nectarines, apples, custard apples, persimmons, passion fruit, star fruit, plum, strawberry, etc..

The process is similar for all fruits, with some variations depending on the operational characteristics of each fruit.

- Water:

The water should be boiled to remove any contamination. Water should be boiled one day in advance and kept in covered containers. This water is used in the dilution of the liquefied pulp.

- Sugar

serves to regulate the sugar content of wine.

- Citric acid and sodium bicarbonate:

used to correct the acidity of the wort for the yeast to develop properly.

In highly acidic fruits such as mandarin and passion fruit is added bicarbonate and less acidic fruits such as bananas and peaches acid is added citrus.

- Yeast:

is important to use specialized wine yeast. If not available this yeast can be used lyophilized yeast bread.

- Clarifying:

Used to speed up the clarification of wine and enhance your presentation. Can be used bentonite or peptic enzymes.

- sodium bisulfite:

is used to prevent contamination in containers fermentation and for the disinfection of bottles.

EQUIPMENT AND MATERIALS:

- Blender or pulpeadora

- Press for fruit.

- industrial kitchen

- Pots

- Tacho plastic or fiberglass

- Containers or tub

- Knives Stainless steel

- chopping boards

- Shoulders to shake

-

jug

INSTRUMENTS:

- Balance

- Mostimetro

- Refractometer

- Peachimetro

DESCRIPTION OF THE FLOW OF OPERATIONS:

PULP PREPARATION:

Reception:

After inspection of the fruit is weighed, disappointed and properly stored until processing.

Selection:

The fruit has to be no physical damage, chemical or biological. Check the weight of the fruit.

Pelado:

fruit peel and seed extracts. The shell can be used only in those fruits that do not give a bitter taste to the wine and help to give the characteristic color such as grapes, plums, strawberry, cherry, etc. It controls the weight of the pulp.

Bleaching Thermal

is used only in those fruits that have high enzyme activity that lead to its browning with loss of their organoleptic characteristics. This operation is conducted by immersing the fruits in water at boiling temperature for 3 to 5 minutes.

Smoothie:

blender or pulpeadora is used. Cold boiled water is added to facilitate the process in the proportion of 1 liter of water per liter of pulp.

MOST CORRECTION:

Measuring pulp:

liquefied pulp was measured with a measuring cup or weighed and placed in fermentation bin, previously cleaned and disinfected with a solution of sodium bisulfite 0.1% or 1 gr. Per liter of water.

Dilution:

cold boiled water is added at the rate of 2 liters of water per 1 liter of liquefied pulp.

sugar Correction:

For every liter of juice is added 120 grams of sugar.

Correction of acidity:

The acidity is adjusted with citric acid and sodium bicarbonate to pH 3.6 to 3.8. In practice it add 2.5 oz. Citric acid per 10 liters of wine.

FERMENTATION ALCOHOL:

For lyophilized yeast fermentation using previously activated.

Activation of yeast:

In a plastic container is placed half a cup of warm boiled water (35 ° C), half cup of juice, 4 teaspoons of sugar and yeast (the amount of yeast to use is 1 gram per liter of wine. Mix well and cover with a clean cloth and let rest in a warm place for 20 minutes. After this time shows the presence of foam on the surface of the mixture.

Adding the Yeast:

active yeast is added to the wort corrected, mix gently with a trowel, then close the pan tightly placing fermentation top fermentation trap. It ferments for 20 days.

The fermentation trap consists of a cap with a hole in the center through which a hose leading from the surface of the wort to a glass of water and a teaspoon of bisulfite sodium.

MOST IMMEDIATE STRENGTH:

After the 20 days after fermentation was the racking.

Devatting and clarified:

consists of separating the fruit wine yeast waste and solids settle to the bottom of the fermentation bin.

To perform the racking there is another bin in whose mouth is placed a piece of coarse cotton cloth in 2 or 3 layers, which act as a sieve. The wine is wine, properly drained and free of debris, it becomes to the jug of fermentation and allowed to rest for a month. Then conducted the first racking, that is to separate the clean wine from the sludge settle to the bottom of the container. Clarified: After the first racking is done clarified, for which the bentonite is added in the proportion of 1 gram per liter of wine. After 1 month there is the second transfer and 1 month after the third and final transfer.

BOTTLING:

was performed in glass bottles, previously washed and disinfected. The wine is full, leaving enough space to allow corked or sealed airtight. Of this operation depends on proper aging of wine during storage.

STORAGE:

bottles placed upside down on shelves located are stored in cool and dry. The storage time is indefinite, the greater the time spent the better the aroma, body and consistency of the wine.

QUALITY CONTROL:

The quality of wine depends on the correct use of the method of preparation of hygiene and cleanliness of the containers and the environment where the product is produced.

poor quality wines are the product of the poor quality of raw materials and pollution during the manufacturing process.