The wine making process is undoubtedly divided into five stages: pre-treatment, fermentation, blending, filtration and presentation of the finished product.
 
Offering fruit wines has become very popular in recent times. Fruit wines are of course made and carefully prepared through many techniques, just like pressing, emptying the juice, fermentation, distillation and perhaps maceration.
 
Traditional Fermentation Methods
Fresh, ripe, unsupported decaying fruit is mashed or juiced, sugar and wine yeast are added and fermentation begins. After 10 to 15 days of fermentation, pressing, filtration, clarification and sanitation, the fruit is fermented into a wine beverage. If you want to produce a fruit wine like brandy, you have to distill the fermented fruit wine using small manual equipment. Generally speaking, many types of vegetables can be used to make berry wines, such as grapes, apples, apples, oranges, kiwis, etc.
 
Characteristics Of Classic Fermentation
After fermentation, popular wines have less than 4 grams of residual sugar per litre, making it easy to store and manage the wine's space. Your wine is ripe and it has a relaxed flavour. Due to the long fermentation time, there is no sugar at all in the initial alcohol.
 
The Fermentation Process
Bulk wines are prepared simultaneously by the fermentation process and maceration. These two wines are then immediately combined into one and stored at room temperature between 15°C and 16°C. They can also be stored for a period of time and then blended as required for blending. The maceration method complements the traditional fermentation method by avoiding the disadvantages of both. The quantity of a particular bulk wine can be adapted to the characteristics of the product.
 
For example, if fruit aromas predominate, the amount of maceration can be increased. If the flavours are usually strong and long, the amount of fermentation of the original wine can be increased. This blending method is often applied to produce beautiful semi-sweet and semi-dry fruit wines.
 
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