Pomegranate fermented wine is a unique and nutritious beverage that combines the rich flavor of pomegranate with the traditional art of winemaking. The production process involves careful selection of raw materials, precise control of fermentation conditions, and thorough post-fermentation treatments to ensure high-quality results.
1. **Raw Materials and Major Equipment**
(1) Raw and auxiliary materials include pomegranate fruits, fruit wine active dry yeast, pectinase, sulfur dioxide, white sugar, citric acid, and more. These ingredients play essential roles in achieving the desired taste, color, and stability of the final product.
(2) Key equipment includes an autoclave for sterilization, a pH meter for monitoring acidity, a microscope for analyzing microbial activity, a crusher for breaking down the fruit, fermentation tanks, filters, sterilization devices, and canning equipment.
2. **Production Process of Pomegranate Wine**
The process begins with selecting and cleaning fresh pomegranates, followed by shelling, rinsing, peeling, and removing the membranes. The seeds are then crushed and mixed with active dry yeast for pre-fermentation. After separation of the alcohol, the remaining pomace undergoes distillation to produce brandy. Meanwhile, the wine is further processed through post-fermentation, clarification, blending, filling, and sterilization to achieve a stable and mature product.
3. **Key Operating Points**
(1) **Raw Material Preparation**: Fresh pomegranates must be fully ripe, bright red, and free from mold. Manual shelling and membrane removal help extract the seeds effectively. To prevent bacterial contamination, sulfur dioxide (0.04%) is added, and the mixture is left to stand for 12 hours.
(2) **Mixed Fermentation**: The crushed pomegranate juice is combined with the skins and seeds, and activated fruit wine yeast (0.2%) is introduced. Activation involves dissolving the yeast in a 8% sucrose solution at 30°C for 30 minutes. The fermentation temperature should not exceed 26°C, and regular monitoring of temperature and specific gravity is essential. Fermentation typically lasts 4–5 days.
(3) **Post-Fermentation**: After pre-fermentation, the wine is separated, and additional sugar is added based on the alcohol content. Post-fermentation occurs at 18–20°C for 20–25 days, followed by cold storage for 3 months to enhance maturity.
(4) **Filtration and Packaging**: The wine is filtered using diatomaceous earth or vacuum filtration to remove impurities. It is then adjusted for sweetness, acidity, and alcohol content before being filled, capped, and sterilized via water bath at 78°C for 25 minutes.
4. **Important Considerations During Processing**
(1) When crushing pomegranate seeds, care must be taken to avoid damaging the core, as this can release bitter compounds. Adding 0.5–0.6% pectinase after crushing helps increase juice yield.
(2) Open fermentation requires strict temperature control. If the temperature rises too high, cooling and stirring are necessary. Regular "pressure cap" operations prevent skin dregs from oxidizing and causing off-flavors.
(3) Adjustments to sugar, acidity, and alcohol can be made using white sugar, citric acid, or distilled brandy. Freezing treatment at 6–7°C can improve the wine's non-biological stability by removing proteins and colloids.
5. **Product Quality Standards**
(1) **Sensory Characteristics**: The wine should have a pink color, be clear and transparent, with no sediment or floating particles. It should possess a rich pomegranate aroma, a balanced taste, and a smooth finish.
(2) **Physical and Chemical Indicators**: Alcohol content should be 12%, sugar content (as glucose) around 10%, soluble extracts at least 16%, and acidity (isocitrate count) at 0.5%.
(3) **Hygiene Standards**: Must meet GB2758-81 requirements.
Pomegranate fermented wine is not only a delicious drink but also a healthy option due to its high nutritional value. By developing pomegranate wine, we enhance the economic value of pomegranate, promote its deep processing, and create new opportunities in the food and beverage industry. This innovative product offers both commercial potential and health benefits, making it a promising addition to the market.
Ginger Flakes
Dried ginger flakes are a versatile spice made from the drying and cutting of ginger root into small, irregular pieces. These flakes offer a convenient way to incorporate the distinct flavor of ginger into various culinary creations.
Ginger, along with onion and garlic, is one of the three most commonly used cooking seasonings. With them as a seasoning not only can make the dishes add flavour and aroma, and their unique spicy taste can stimulate people's appetite, increase their appetite. In addition, scientists have found that ginger also has the role of health care and healing. Ginger contains ingredients that can effectively treat gastrointestinal diseases, colds and flu, rheumatic pain and nausea and vomiting and other diseases, and enhance the body's immune system. That's why people have long been interested in ginger not only for cooking, but also for their health.
Retaining the essence of ginger's taste profile, dried ginger flakes provide a milder and slightly different taste compared to fresh ginger. They are prized for their ease of use and can be added directly to dishes without rehydration.
Their application spans across cuisines: from enhancing the flavor of soups, stews, and marinades to infusing a gentle warmth into teas or homemade spice blends. Dried ginger flakes effortlessly deliver the characteristic zing and aroma associated with ginger, making them a go-to ingredient for those seeking convenience without compromising on flavor.
Ginger Flakes, Ginger Slices, Yellow Ginger flakes
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