sheetliner.blogg.se - Strawberry wine

Strawberry wine skin#
Strawberry wine full#

The changes in antioxidant capacity, enzyme activity and decay development in strawberry fruit (Fragaria x ananassa Duch.) illuminated with different UV-C dosages were investigated. © 2014, National Institute of Science Communication and Information Resources (NISCAIR).

The present paper is presenting an overview on production technology, composition, maturation and quality evaluation of strawberry wine. Principal Component Analysis (PCA) has also been applied to the wine. In flavour profiling, out of 14 descriptors attempted, 6 had very high intensity like, alcoholic, phenolic, higher alcoholic, astringency and bitterness and the vegetative, yeasty and earthy were found to have lower intensity. During maturation various changes took place including increase in esters, a decrease in phenol content whereas ethanol content, TSS and acid remained unchanged. Different phenolic compounds identified by TLC in wines from all the strawberry cultivars are catechin, epicatechin, quercitin and ellagic acid which are known to play a key role of antioxidants. The method of vinification has influenced the phenolic content. Wines from ‘Camarosa’ cultivar are found to have many desirable characteristics such as esters, optimum acidity, redder colour units, alcohol and total phenols, while ‘Chandler’ cultivar had higher amount of ethyl alcohol, more phenols, anthocyanin than other cultivars. The cultivars evaluated for wine production are: ‘Chandler’, ‘Doughlas’, ‘Camarosa’, ‘Elsanta’, ‘Polka’ and ‘Tenira’. Thermovinification method produces the wine of better quality than the others.

Strawberry wine skin#

Different methods used to make wine are carbonic maceration, on the skin fermentation and thermovinification. It is utilized for the production of purees, juice concentrate, juice, jams, preserves and rose red wine. and its flavour is characterized as fruity, sweet and tart.

It is rich in vitamin C, sugar, organic acids, anthocyanin, phosphorus, iron, other minerals, vitamins, etc. Deep red in colour with a unique shape, highly perishable fruit has a pleasant flavour. Use a wine corking machine (best to borrow one!) to place corks in the wine bottles.Strawberry, Fragaria × ananassa (Weston) Duchesne ex Rozier is an important fruit of family Rosaceae, occupies an important place among the small fruit plants and is grown throughout the world.

Transfer the contents of the carboy into bottles.

Prepare Sanitize the bottles, corks, auto-siphon and rubber tubing with a solution of no-rinse powder cleaner.

Day 150: Remove the stopper from the carboy.

Day 120: In 4 months, replace the airlock/stopper with a solid stopper (so the airlock does not dry out or get moldy.

Strawberry wine full#

Place a stopper with an airlock attached to the full carboy.

If not enough wine, top off with a bottle of finished white wine. Stop a few inches before you reach the bottom of the bucket to leave the lees (the gunk which has settled to the bottom of the bucket).

Carefully transfer the wine from the bucket into the carboy.

Sanitize the carboy, auto-siphon, airlock, stopper, and rubber tubing in a solution of no-rinse powder cleaner.

Seal lid tightly and store in a cool (68☏/20☌ is ideal) spot for one week.

When mixture has cooled to 85☏/29☌, “pitch” the yeast by sprinkling on top of mixture.

Add the wine tannins, citric acid (to lower pH), campden tablets (crush them first into a powder), pectic enzyme (for clarity) and yeast nutrient.

Top off bucket with filtered water up to 6 gallon mark.

Cool syrup down to body temperature (100☏/38☌) and add to bucket.

Tie off mesh bag tightly and add to bucket. If using frozen/thawed, strain berries into mesh bag over 7-gallon bucket.

If using fresh berries, add mashed berries to mesh bag.

Heat the water over low heat to hasten the sugar dissolving.

Make simple syrup by dissolving sugar into a gallon (or more) of filtered water using your largest cooking pot (a stockpot is best).

If using frozen berries, defrost in filtered water over low heat.

Mash berries with clean hands or a potato masher.

Remove green tops from strawberries (if using fresh).

Day 0: Sanitize all equipment (bucket, lid, airlock, spoon, mesh bag) using a solution of no-rinse powder cleanser mixed in water (1 Tbsp.