Method for Making Walnut Infused Wine and Introduction to Walnut Wine Production
(1) Raw material preparation: walnut kernels, grape base wine, spices, alcohol, white granulated sugar, citric acid, gelatin.
(2) Process flow
Production process flow of red base wine: red grapes → sorting → crushing → fermentation → separation → post-fermentation → grade-A red base wine.
Production process flow of spice extract liquid: spices → sorting → pulverizing → soaking → separation → filtration → spice extract liquid.
Production process flow of walnut wine: walnuts → sorting → crushing → soaking (deodorized alcohol) → separation → soaking (deodorized alcohol) → separation → soaking (soft water) → pomace separation → walnut extract juice → blending (red base wine) → adding gelatin → filtration (spice extract liquid) → sealing → finished product.
(3) Key operating points
Walnut crushing: after the walnuts are selected, a specially made crusher is used, requiring the fruit to be broken but not shattered.
Walnut soaking: the first two soakings require adding 75% deodorized alcohol at 2 times the amount of the walnuts, soaking for 1 month each. The third soaking requires soft water equal in amount to the walnuts, soaking for 10 days; during soaking, the tank must be turned once every 3 days, and the three soaking liquids are mixed for use.
Production of grade-A red base wine: carried out according to the normal fermentation and storage process for high-quality red wine.
Preparation of spice extract liquid: after raspberries and other medicinal materials are pulverized, soak them in 75% alcohol for 1 month, then separate and filter.
Method of adding gelatin: after washing the gelatin clean with soft water, add 10 times its amount of soft water and soak for 12 hours, pour off the soaking water, then add 10 times its amount of soft water, use a water bath method to keep it at 50~55°C for gelatinization; after the gelatin is completely dissolved, add 10 times its amount of wine to dilute it, then add it to the wine and stir evenly.