The elaboration of fruit wine is very similar to that of grape wine as far as the alcoholic fermentation goes, as well as in other steps such as filtration, clarifying and bottling. However, they are differentiated in how the must is obtained and corrected.
The process takes around six months when no clarifiers are used. In the following we will show the elaboration stages of fruit wine. In this opportunity we will be looking into how to prepare fruit wine from tangerines, and we will suggest some general work recommendations with other fruit.
General Process of the Elaboration of Fruit Wine
1 Preparation of the pulp
- Selection of the fruit
- Weighing
- Peeling and chopping, pitting
- Blending or mashing
- Fruit pulp is obtained
2 Correcting the must
- Measuring and emptying of the pulp
- Diluting the pulp/water
- Correcting the sugar
- Correcting the acidity
- Corrected must is obtained
3 Alcoholic Fermentation
- Activating of the yeast
- Adding the yeast
- Twenty days sitting time
- Alcoholic must is obtained
Descubing and Clarifying
- Descubing
- Clarifying
- First transfer (thirty day period)
- Second transfer (thirty day period)
- Third transfer (thirty day period)
Wine Conditioning
- Bottling and containing
- Storing
Desserts Recipes Ingredients, Equipment and Materials Fruit Wine Elaboration Process Elaboration Process of Tangerine Wine Pulp Preparation The Alcoholic Fermentation Recommendations for the Elaboration of Wine with Other Fruits Quality Control Costs and Determination of Prices Site Map
