To make low-grade tomato wine with tomato is a good way to solve the problem of large quantities of ripe tomatoes that are difficult to sell. At the same time, it can also promote the development of rural commodity economy, increase the income of farmers, and create wealth for the country.
I. Process flow Tomato → Sorting and washing → Breaking juice → Tomato juice → Adding potassium sulfite → Adjusting sugar content → Inoculating yeast → Alcohol fermentation → Aging → Clarifying → Blending → Filtration → Bottling → Pasteurization → Finished product
Second, paragraph for practical
(1) Sorting and cleaning Choose ripe tomatoes with good color, aroma and flavor, remove the fruit of rotten fruit, cracked fruit and insects, then put it into clean water to clean and drain the water.
(B) Blasting juice with a horizontal spiral juicer, crushing the tomato juice. Juice yield is generally 65% ​​to 70%.
(3) To adjust the sugar content in tomato juice, add 0.02% potassium sulfite, stir well, and let stand for 4-5 hours to kill the bacteria in the tomato juice. Then add the starch saccharification solution to adjust the sugar content to about 20%. Preparation of starch saccharification solution: The rice is washed and soaked for 0.5-1 hour. The water is soaked and soaked. The steel plate mill is used to feed the material while adding fresh water to grind the slurry. Generally, it is ground into 100 kg of rice. About 250 kilograms of opaque slurry, the finer the better. Dilute the slurry and adjust the pH to 6.2-6.4 with sodium carbonate, add 0.2% by weight of calcium chloride and alpha-amylase (at a dosage of 100 units per gram of rice plus amylase) and heat to 85 , maintain at 90°C for 10-15 minutes, then cool to 65°C, add UV-11 glucoamylase (120 units per gram of raw material), incubate at 60-65°C for 3-4 hours, and incubate for 10 minutes to inactivate the enzyme. Cool to room temperature until use.
(D) Alcohol Fermentation Add 0.05% of fruit wine with active dry yeast, stir well and conduct alcoholic fermentation. Active dry yeast should be placed in 10%-15% of sugar water before use and activated at about 25°C for 2-3 hours before adding. During the fermentation, the temperature was controlled at 20-25°C and fermentation was conducted for 6-10 days. When the residual sugar content decreased to about 1%, the alcoholic fermentation was completed.
(5) Aging The fermentation broth was transferred to a large vat placed in the shade and filled. A layer of deodorized edible alcohol was sprinkled on the surface of the liquid and sealed for 3 to 6 months. During the aging process, the flavoring substances are further formed and the liquor is given a clear precipitate.
(6) Clarification In order to prevent the suspension or sedimentation of tomato wine during the sales process, it is best to perform clarification. The method is to add 0.01%-0.015% of gelatin and 0.08%-0.012% of tannin in the liquor, stir well, and stand for 2-3 days to filter. When gelatin is used, it is first soaked in cold water for 12 hours to remove the odor, remove the soaking water, re-add water, and heat and dissolve before adding.
(seven) the deployment of filtered clarified liquor, adding 8% -15% of high-quality white sugar to adjust its sweetness, so that it is moderate sweetness, suitable for consumer tastes.
(8) After filling and sterilizing, the prepared liquor is filled and sterilized at 70-72° C. for 20 minutes, and then the product is cooled and labeled.
Third, the quality of tomato wine is light yellow brown, clear and transparent, no suspended matter and sediment, elegant and harmonious wine, there is a fruity tomato, wine alcohol and plump, sweet and sour taste, with a unique style of tomato wine, alcoholicity 10- 12 degrees, sugar content 8%-15%
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