Wholesale High Clear Liquor Bottle For Gin Vodka

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Icewine (English Icewine German Eiswein) In terms of name, ice wine means ice wine. From a historical perspective, ice wine should have originated in Germany. In the winter of 1794, a sudden attack of early frost and snow hit the Franken region of Germany. Local wine farmers already believed that the grapes planted in the past were destroyed. Out of reluctance, local wine farmers still squeezed some semi frozen grapes that were still growing on the grape branches to make wine, producing a unique flavor of wine. Therefore, they called this wine ice wine.
The general process of ice wine production includes: grape freezing and picking - squeezing and juice extraction - warming treatment - clarification treatment - inoculation - fermentation - termination of fermentation - low-temperature storage - gelatinization - filtration - cold treatment - filtration - filling.
Picking and sorting: Delaying the grape harvest period to severe winter, allowing the grapes to undergo several freezing and thawing processes. Picking and sorting of ice grapes must be carried out at a certain temperature, and select non green or diseased fruits for immediate pressing. Press and extract juice: During the press process, the external temperature must be maintained below -8 ℃. At the same time, add sulfuric acid at a rate of 80mg/L. Squeezing the viscous juice in the ice grape requires greater pressure. The squeezed grape juice is only one fifth of the normal harvest grape, but it concentrates high sugar, acid and various flavor components. The sugar content of concentrated grape juice is 320g/L-360g/L (calculated by glucose), and the total acid is 80g/L-120g/L (calculated by tartaric acid). Fermentation control: Heat the concentrated juice to about 10 ℃ and add pectinase at a rate of 20mg/L for clarification. After clarification, add 1.5% -2.0% yeast culture solution for temperature controlled fermentation. Control the fermentation temperature from 10 ℃ to 12 ℃ and slowly ferment for several weeks. Post processing treatment: After several months of barrel storage and aging, the fermented original wine is clarified with soap and soil adhesive. The clarification temperature should not exceed 8 ℃, and the free SO2 should be adjusted to 40mg/L-50mg/L. Then, the finished ice wine is prepared by freezing, filtering, sterilization, and aseptic filling.