Pulp Preparation

Weighing (with skin)

Peeling: Peel the tangerines and weigh them again. Do not use any peels or seeds, as they will give the wine a bitter taste.

Weighing, (without the skin): It is recommended to weigh the fruit before and after peeling them to determine and know how much can be used from them.

Blending or Mashing: Chop and blend the peeled fruit with boiled water (room temperature), or mash it manually. This is how you will obtain the must, which is the fruit pulp.

Conditioning and Correcting the Must
Before you begin the correction process of the must, you will need to measure the amount of pulp obtained (200 liters) and place it in the fermentation containers. Then add in the necessary ingredients to correct the must, which consists in controlling the sugar and acidity.

This process begins with dilution the pulp in boiled water (room temperature), which diminishes the sugar concentration. For this, you will need to do the right kind of correction. In the case of the tangerine, the acidity is regulated with pulp dilution in the water. However, there are other fruits that require of citric acid or baking soda, which is something we will look into further ahead.

• Measure and empty the pulp

• Dilute the pulp in water – For every liter of pulp, add 2 liters of water

• Correcting the amount of sugar – For every liter of must, add 200 grams of sugar.