Description of pomegranate wine, features of making at home. Calorie content and composition, benefits and harms when consumed. Ruby Wine Recipes. How to protect yourself from counterfeiting?
Pomegranate wine is an alcoholic beverage made in whole or in part from subtropical granular fruits. If no additional ingredients are added, it is marketed under the terms “fruit wine” or “wine product”. In an industrial setting, when a real high-quality wine is made, a fermented grape drink is taken as a basis, and the taste is given with the help of pomegranate extract or concentrated juice. The color of the drink is ruby, thick; taste - tart astringent, pungent with sourness and with a sweetish fruity aftertaste. Varieties - sweet, semi-sweet or semi-dry.
How is pomegranate wine made?
The technology for the production of pomegranate wine in industrial conditions is similar to the preparation of an alcoholic drink from grapes. Nuance - the preparation of the fruits is carried out manually.
Algorithm of the winemaking process
- The pomegranates are washed, peels and white partitions, damaged spots are removed. The grains are poured into special containers. When homemade wine is made from pomegranate, the juice is squeezed out and fermented together with the seeds at the winery.
- The wort is fermented to a strength of 6-7%.
- Next, the preparation of the wort begins. It is clarified, sugar, pomegranate concentrate or yeast are added. The process technology depends on the type of wine.
- The intermediate product is poured into oak barrels, where it is kept for 7-10 years until it reaches a strength of 16%.
The longer the pomegranate wine is infused, the more tart taste and thick texture it has. In Azerbaijan, Armenia, Israel and Turkey, elite alcohol is made only from subtropical fruits, in Georgia, Turkey and France, grape or orange juice is taken as a basis.
When wine is made from pomegranate at home, a water seal glove is put on the container. The bell must be fixed on the neck of the bottle with wire or a strong tape (you can use a gauze band, several bands of bandage twisted into a rope). Fingers are pierced with a needle: up to 2 liters - 1 hole, 2-25 liters - 2, more than 25 liters - 3-5 punctures. The holes should be checked periodically. If they get clogged, the wort will sour during fermentation.
How to make pomegranate wine yourself:
- Simple recipe … Ripe fruits are cleaned, the juice is squeezed out of the grains with a wooden crush. The cake with juice is mixed with sugar in a ratio of 2: 1 by volume. If more acidic drinks are preferred, other proportions are observed - 1 liter of raw materials and 200-300 g of sugar. All are transferred to a high bottle with a narrow neck, filled with water to 2/3 of the height of the bottle and put on a glove on the neck. Fermentation ends when the “home water seal” is deflated. At home, pomegranate wine is passed through a filter, bottled and placed in a dark place for 5-6 weeks to settle.
- Pomegranate wine with yeast … The feedstock is prepared using the same technology. For 12 large pomegranates - 2 kg of granulated sugar. Sweet cake is left for 14 hours in an enamel bowl, closing with a lid, raisins are mixed in, 500 g, 2-3 tbsp. l. wine or apple cider vinegar and 10 g of pectin enzyme. Add 2 packs, 20 g, of wine (or baker's) yeast and leave in a cool room in a sealed container for a week, stirring 2-3 times a day. The liquid is strained from the cake, filled with water - 6 liters. A glove is put on the bottle and left until deflated. Then homemade pomegranate wine is clarified and poured into sterilized glass bottles, corked with tight corks and left to infuse for at least six months. Sample and check the product periodically. If it starts to sour, add sugar and let it ferment under a water seal. Then, the processes of filtering and filling into bottles are repeated. The infusion time is from the moment of processing.
- Israeli pomegranate wine recipe … Ripe fruits, 12 pieces, are processed according to the classical technology. Rub the zest with 2 oranges, then peel them by adding 1 more orange, squeeze out the juice. Before making wine from pomegranate, raisins, 400 g, pour hot water for 2-3 hours, and then put it in a colander and squeeze. The cake is laid out in a container, the surface of which is not subject to corrosion, juice, raisins and 1.5 kg of sugar are added, 4 liters of water are poured. Let stand for 3 hours under the lid. Dilute 10 g of wine yeast with water, pour into a container, mix everything and tighten, instead of a lid, with a layer of gauze. To make high-quality pomegranate wine at home, let the wort brew in a warm place for 4-5 days, until the surface is covered with foam. The intermediate raw materials are poured into a tall bottle, a water seal-glove is installed. As soon as it falls off, the cake is filtered off and the drink of the first infusion is poured into a clean bottle for 3-5 months. Only after that, the future wine is filtered, the sediment is removed, and poured into glass bottles. Cork up with tight plugs and put away in a dark place with a temperature of 12-14 ° C. The exposure time is at least six months.
- Fortified pomegranate wine … The cake from 5 kg of fruits is prepared in the same way as in the recipes already described. Mix with sugar, 1.5 kg, leave for a day, stirring 2-3 times. Transfer to a prepared bottle, add 10 g of wine yeast, diluted with water according to the instructions on the package, pour in water - 6-7 liters, as well as 1 liter of alcohol. Put on a glove and put it in a warm place for fermentation, 20-22 ° C. The bottle is large, the throat is narrow, so instead of stirring, you will have to shake it up. To do this, the bottle is pumped several times a day. When the glove is deflated, the cake is strained, poured back into a clean glass container and removed, plugged with a tight stopper, into a cool room for 2-3 months. The homemade pomegranate wine is again filtered, completely getting rid of the sediment, and poured into sterilized bottles. Close the neck and put it in the cellar to infuse. Tasting is not earlier than in 4-6 months.
- Express recipe for dry pomegranate wine … In this case, it is better to use concentrated juice from the store or homemade, prepared yourself. The cake will add unnecessary bitterness. Store concentrate is diluted 1: 1 with boiled chilled water, homemade - 1: 0, 5. Stir in sugar - 100 g per 1 liter of liquid, leave to infuse at room temperature in a bottle, with a glove on the neck. No additional components need to be added when making pomegranate wine. The glove usually settles after 3-4 weeks. The fermented drink is filtered, poured into clean containers, corked and infused at a temperature of 12-16 ° C for up to 3 months. Whether further exposure is needed is determined empirically, after tasting.
- American Pomegranate Wine Recipe … To compact the wort, barley grits are used - 225 g. It is washed, filled with 4 liters of water and boiled until tender. Peeled large juicy pomegranates (15 pieces) are crushed, and the cake is poured with chilled barley broth. Stir in 1, 3 kg of sugar and juice of 1 lemon. After the mixture has cooled, add 20 g of wine yeast, previously dissolved in water, according to the instructions. Everything is poured into a bottle and placed under a water seal. After the primary fermentation, the cake is squeezed out, the liquid is again placed in the bottle, put on a glove on the neck and left for a couple of months. As soon as a precipitate forms, the intermediate raw materials are filtered and poured into a clean bottle, re-installing the water seal. Readiness is assessed not only by the condition of the glove, but also by the draft. As soon as it stops forming, it is filtered and poured into sterile containers. For aging, they are removed in a cool place for 12-14 months.
Before making homemade pomegranate wine, you must thoroughly rinse the raw materials, sterilize the dishes and kitchen accessories. Even if the intermediate raw materials are left to ferment in a warm place, in the sun, in order to speed up the cooking process, they must be covered with ironed gauze folded in several layers.
Note! If mold appears on the surface during infusion, the product is disposed of. Poor quality drink can be poisoned.
