Using brewed white wine equipment to make wine, white wine reduction is an essential skill for every wine drinker. Today, Tang Sanjing, a full-grain wine brewing technical consultant, Zhang Siman will share with you the methods and techniques for explaining the liquor reduction!
1. What is bartending and why is it to be bartender?
The same type of white wine produced by the small brewing liquor equipment is blended in a certain proportion, so that the operation process of the finished wine has a unique style called bartending.
The purpose is to maintain the consistency of each batch of wine, improve the taste of the product, it is an indispensable part of the liquor production process.
The "slurry reduction" is the basic link in the bartending.
2, the method of adding pulp.
The percentage of the capacity of ethanol in liquor is commonly known as the degree of alcohol. For example: 65 degrees white wine, that is, 100 parts (liters or milliliters) of white wine contains 65 parts of pure alcohol.
The national standard for the degree of alcohol is the positive and negative of the degree of alcohol, such as 65 degrees of liquor, the qualified range is 64-66 degrees. Above or below this range are unqualified products.
In order to ensure that the alcohol control is within a reasonable range, the wine industry generally uses a strict alcohol conversion to determine the water required for the pulping.
1), professional calculation of alcohol formula
Alcohol conversion=% by weight of original wine or % by weight of standard alcohol
The weight % is the ratio of the weight of the ethanol to the total weight in the liquor of different degrees of alcohol. For example, the weight% of the 65-degree liquor is 57.1527, that is, 100 kg of 65-degree liquor, of which the ethanol is 57.1527 kg. The weight percentage of the 38 degree liquor is 31.5313.
xx65度液体转化为38度为57.1527/31.5313=1.81257，即100ml 65度液体加81.257ml水或100kg 65度液体加81.257kg水。
所需水量=原始酒精含量×原酒重量÷目标酒精含量 - 原酒重量