hydrosol making equipment process

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hydrosol making equipment https://www.hzzjde.com/Hydrosol_extraction/

hydrosol making equipment: fully mature grapes → washing, drying, stemming → crushing, sugaring → bucket, adding sulfites → primary fermentation → after fermentation → clarification → distillation, mixing → bottling and storage.

1. Wash and remove distillation and crushing: wash dry and ripe fresh grapes. You should choose to remove wrinkled or rotten particles. Because grapes are rotten, they contain more nitrogen than normal grapes, which encourages the growth of bacteria, especially lactobacillus, which causes cloudy wine. Grape stalks are crushed and removed and stored in stainless steel tanks.

2. Grape juice adjustment: Without adding sugar, the alcohol content of ripe red grapes is 12? To the right. To make a wine with a high alcohol content, you can add one type of alcohol to 1 liter of grape juice.

3. Wine production line - bucket, add sulfite: Put prepared pulp into capacity of 80? In a sterile fermenter, prevent juices from spilling out of the container during intense fermentation. Add sulfite immediately after the grape juice is placed in the bucket.

4. Initial fermentation: During fermentation, stir 4 times a day (twice a day, twice at night) and push the wine cap (a kind of lid formed by the skin and stem on the central surface) down. Average fermentation per sector. In 26-30℃ temperature, 7-10 days can basically complete the first fermentation. If the temperature is too low, it can be extended to about 15 days. Fermentation is done in a fermenter with a controlled fermentation temperature.

5, wine production line press: through the pump and filter, the primary fermentation liquid is pumped into the post fermenter for post fermentation and aging.

6. Post-fermentation and brewing: the remaining sugars are converted into alcohol by post-fermentation, and the acid of the wine reacts with the alcohol to produce fine esters. To enhance the integrity of the wine, pour the wine after fermentation and during aging. The first pouring is usually done during the first winter of the brewing, followed by one each in the spring, summer, fall, and winter. Wines made after one year are called new, and wines made after two to three years are called old. The longer the storage period, the stronger the taste and stability.

7, wine production line - clarification: natural clarification or manual clarification. Natural clarification takes time and can be done manually by adding adhesives.

8, wine deployment: after fermentation, often lack of alcohol, taste is not sweet. Generally speaking, sweet red wines with high alcohol content are blended wines. Usually, alcohol (medical alcohol or beverage alcohol) and white sugar are added. When adding sugar, dissolve the sugar in the wine first, and make a delicious red wine when necessary.

9, Bottling and storage: according to your packaging requirements, choose different bottles or cans for bottling and storage.

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