Brewing of an array of Haihong wine based on blending with Haihong brandy
In order to reduce the cost for the production of a series of Haihong wine, the concentrated juice of fruit Haihong was used as a raw material to brew Haihong brandy and 5 ° Haihong wine. The fresh apple juice was used to adjust the initial content of sugar and acid in Haihong juice, the effects of the additon of apple juice, yeast inoculation and fermentation temperature on the quality of 5 ° Haihong wine was investigated. An array of Haihong wine, 5 °, 7 °, 10 °, 12 °, respectively, were produced using blending technique of Haihong brandy. The results showed that the optimal fermentation conditions of 5 ° Haihong wine are to be the apple juice addition of 25%, the yeast inoculation of 0.2 g/L, the fermentation temperature at 20 ℃. Under the optimal conditions, the resultant 5 ° Haihong wine is rich in fruity aroma and it tastes pleasant. The resultant series of Haihong wine, which produced by the deployment with Haihong brandy, are rich in obviously fruity odour and have a nice taste, and also the all the physiochemical indexes of these wine are qualified.