Grape processing is another measure to make full use of grape resources to diversify products and meet market demands. Grapes can be processed to produce fruits, juices, fruit wines and other products. Raisin Processing Raisin has a long history in China and is a well-known domestic and foreign famous product. Its advantages are that the weight is greatly reduced, the volume is significantly reduced, it is easy to transport, it can be stored for a long time, it is convenient to eat, and it is rich in nutrients. It is very popular with prospecting, navigation and tourists. Process selection of raw materials → → fruit → dry → packaging operation points a. raw material selection Dried grape fresh fruit, should choose high solid content, flavor and color, enzyme browning is not serious, maturity is appropriate, thin skin, Meatless, non-nucleated varieties with sugar content above 20%. b. Washing and decontamination Washing is usually done with 1.5-4.0% sodium hydroxide solution to wash away the waxy and harmful microorganisms attached to the peel, and at the same time, it can be disinfected and make small cracks in the peel to facilitate evaporation of moisture and promote drying. . c. Drying is performed by natural drying and artificial drying. Naturally processed raw materials will be washed and put in the sun tray for 3-5 days, then flipped over and continue to be dried in the sun for 2-3 days. Then the drying pan will be placed in a draught room and dried for about 30 days. Bright green, good quality. Then store it back to soft for more than 3 weeks, threshing and removing the stem and packing it. The advantage of natural drying is that the equipment is simple and the cost is reduced. However, due to the limitations of the climate, the drying time is too long and it is easy to reduce the product quality. Artificial drying must have good heating and heat insulation, ventilation and water dispersal equipment, and also have good hygienic conditions, which can greatly shorten the drying time and ensure the quality of production. However, the cost is high and the operating technology is more complicated. At present, many vine-based dry units at home and abroad have gradually developed in the direction of artificial dryness. Grape Juice Processing Grape Juice Grape juice contains the most valuable ingredients in fresh fruit, so it is rich in nutrients and can be used as a health food in addition to drinking. Process selection of raw materials → cleaning → selection, de-stemming → crushing → heat-up coloration → pressing → filtration → deployment → clarification → heating → canning sealing → sterilization and cooling. Operating points a. Raw material selection should be selected with good flavor, juice and more varieties. The fruit must be fresh and fully ripe, and the unripe fruit, over ripe fruit and mechanical injury fruit should be removed. b. Cleaning The fruit is soaked in 0.03% potassium permanganate solution for 3 minutes, then rinsed in running water until the water is not reddish. c. Pick, remove stems, pick fruit, and remove fruit stems. Because fruit stems account for 3-8% of fruit weight, almost all of them are lignin at maturity, and contain 1-2.5% tannins, 0.5-1.5% of acid and a small amount of bitter substances, so as not to affect the quality of juice. d. Crush the fruit with a crusher or hand-break. e. Heat the color and heat the broken fruit to 60-70°C and maintain for 15 minutes so that the pigment of the grape is deeper than the juice. f. Squeezing and Filtering Pressing or manual pressing is used to extract the juice from the crushing fruit and filter it with a velvet bag to remove the slag and transfer the juice to the storage drum. Blending with 20% sugar solution to adjust the sugar content of the juice to 16%, add tartaric acid to the juice. Generally, add 2% of tartaric acid solution per 100 kilograms of juice to prevent precipitation of tartar. 2% tartaric acid solution preparation method: Weigh 1 kg of tartaric acid, add water, 49 kg, boil for 2 minutes, cook for 5 minutes, stop heating, stir well enough, immediately dissolve the fluff cloth, add water to 50 kg. Quick cooling standby. h. The gelatin-tannin method is used for clarification and heating, that is, 4-6 grams of tannin is added to 100 kilograms of juice, and 6-10 grams of gelatin is added after 8 hours. Clarification temperature is preferably 8-12°C. When the fruit floes were all sunk into the bottom, the siphon was used to aspirate the clear liquid and the juice was heated to 80-85°C in a sandwich pot. i. Canning, Sealing, Sterilization and Cooling Put the juice in a sterilized glass jar, seal it in hot water at 85°C for 15 minutes, gradually add cold water to reduce the temperature to 35°C. During the processing of grape juice, it is necessary to prevent contact with metals such as iron and copper to prevent discoloration; squeezed juices are bottled at room temperature, sealed by suction, and then sterilized in water at 85°C for 15-20 minutes. Wine processing wines About 80% of the world's grape production is used for winemaking. Wine has fitness functions such as lowering blood pressure, easing muscles, and promoting blood circulation. Therefore, in some economically developed countries, the consumption of wine by its people is increasing. Therefore, it has become a need for the development of the situation to establish a wine production base in a planned and local manner. Process selection of raw materials → sorting → removal of stems → crushing → disinfection → pre-fermentation → pressing → adjustment of alcohol content → post-fermentation → storage → sink filtration → bottling, sterilization operation points a. raw materials and sorting raw materials should be selected fresh, Strong, well-saturated fruit, removes rotting fruit and green fruit. b. Removing stems, disinfecting, rinsing, crushing, removing the fruit with a stemmer or hand. Then immersed in 0.33% potassium permanganate solution for 20 minutes, rinsed with running water until there is no red in the water. The crusher is used again, but the seeds cannot be pressed. The fruit should not be in contact with copper and iron containers during the crushing process. c. For pre-fermented white wines, green varieties should be selected. The juice and crushed crushed fruit are placed in tanks, jars, or glass bottles for fermentation. After fermentation of grape juice, it is a first-class wine, and after fermentation, the residue is normal wine. Red wine is brewed, broken fruit juice is mixed with skin dregs and placed in a clean container for fermentation. The fermenting vessel shall be disinfected with sulphur beforehand, and the above raw materials shall be poured into the vessel, the volume of which is approximately 4/5 of the vessel, and the surface of the vessel shall be covered with a damp cloth. Stir in the morning and evening one time, and press the pomace floating on the surface into the juice. When the weather is hot, stir it once more. Before the fermentation usually takes about 5 days to complete. d. The crushing and sulphur treatment After full fermentation, the dregs should be separated in time. The method of separation is: using bamboo sieve straining, pressing with a hand or small screw press, and putting the extracted juice into a sterilized enamelled jar, loading 95% of the jar volume; then adding sulfur dioxide, Use 100 to 150 ml of 6% sulfurous acid per 100 liters of grape juice or 100 kilograms of grape dregs and mix evenly. e. Adjusting the alcoholicity The average sugar content of the grapes is about 14-20 g/100 ml, so only about 8-11.7 degrees of wine can be produced, and the alcohol concentration of the finished product requires 13-18 degrees, so it can be based on the need to generate 1 degree of alcohol. 107 grams of sugar, calculate the amount of sugar needed, and add the original wine. f. After the fermentation of the raw wine after the fermentation, sugar is added, and the post-fermentation is performed slowly at 15-18° C. for one month to further ferment the residual sugar to alcohol. Storage The wine is inhaled into the barrel with a siphon and stored at a temperature of 8-12°C to mature. During this time, the barrel must be changed several times to remove the sediment from the wine. Avoid moving or vibrating alcohol before changing barrels. The siphon method should be used. It should not be exposed to the air in order to avoid excessive oxidation. Storage time takes about 1 year. g. Clarification Filtration The yeast extract extracted from Aspergillus niger was used for clarification (eg, egg white, pectinase, etc.), and fine slag was removed by filtration to obtain a clear liquor. h. Bottling, Sterilization Wine is placed in a sterilized glass bottle, sterilized in water at 70-72° C. for 20 minutes, and then cooled.
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