家庭果品加工法(三)

• 作 者: 陈俊 陈文
• 出 处: 山西果树
• 发表日期: 1985年03期
• 关键词: 果梗 皮渣 果品加工 酒帽 塑料桶 烂果 发酵期 带皮 加糖 杂菌感染

采摘下的葡萄,去除青果、烂果后,在塑料桶或铝盆、瓷盆中用手把果粒压破,去掉果梗。若为红葡萄,则把果汁带皮籽一统放入罐子或玻璃容器中发酵,其量约为容器的五分之四,不宜过满,以防发酵时产生泡沫,溢出容器,造成损失,感染杂菌。发酵期间皮渣被排出的二氧化碳顶浮于液面,形成“酒帽”,每天需用干净木棒搅拌2—3次,以使皮渣混合均匀

Picking under the grapes, remove the fruit, rotten fruit, the plastic barrel or aluminum basin, porcelain bowl with fruit in the hands of crushing, remove the stems. If the red grapes, then the juice skin seed unified into the jar or glass container fermentation, the amount of about four-fifths of the container should not be over, to prevent the fermentation of foam, overflow containers, resulting in loss and infection Miscellaneous bacteria. During the fermentation of skin residue was discharged carbon dioxide top floating in the liquid surface, forming a “wine cap”, every day with a clean stick stirring 2-3 times to make the skin residue mixed