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Prime Material
In the elaboration of fruit wine there are diverse types of fruit that can be used such as tangerines, peaches, apples, pineapples, plums, melons, strawberries etc. In order to choose the appropriate fruit, certain factors need to be taken into consideration such as their price and availability. In this site we will present the elaboration process of tangerine wine. Keep in mind that each fruit has its own characteristics, meaning that the treatment in each case will be different.
Boiled Water
Water must be boiled the day before in order to eliminate any type of harmful contaminants. Then it should be left to cool to room temperature. It is used to dilute the blended fruit pulp.
Sugar
Sugar is used to increase the sugar content of the must, since it reduces when it is diluted.
Citric Acid And Baking Soda
This corrects the acidity of the diluted must, which allows the yeast to work appropriately. In the must of very acidity fruit, such as oranges and tangerines, baking soda is added to them, however in fruit that is less acidity, such as peaches and bananas, citric acid is added to them.
Yeast
Yeast is necessary for the alcoholic fermentation of the must.
Clarifiers
These are used according to the solids that are going to be used, in order to improve the presentation of the product and accelerate the clarification process.
Bisulphate Sodium
Bisulphate sodium is used to avoid contamination of the fermentation deposits and to wash the bottles.
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