Fermented low-grade fermented wine refers to a type of wine product that uses starch, sugar, fruits, vegetables, melons, etc. as raw materials, saccharification or enzymolysis using saccharification and fermentation agent or enzyme preparation, and then adding yeast for fermentation. In order to strengthen its nutritional and health effects, before and after fermentation, producers will also add some Chinese herbs or animal and plant materials, and then perform clarification, blending, sterilization, filling and other operations. Nutritional low-fermented wines currently available in the market include, in addition to common wines, honey wine, hawthorn wine, Guangcao wine, apple wine, litchi wine, pine wine, kiwi wine, and red bean wine. At present, the nutritional low-alcoholic fermented wine industry has problems such as lack of new products and low awareness, which has affected the development of this industry to some extent. So, will the prospects of this industry be dimmed? Li Dahe, who is specialized in research and development of winemaking for 40 years and former director of the Sichuan Institute of Food Fermentation Industry Research and Design Institute, believes that it has the characteristics of low alcohol content, wide choice of materials, low investment, quick results, and easy promotion. , Fermented low-fermented wine will have a very broad space for development in China. Low alcohol content meets health needs Since ancient times, wine has occupied a very important position in the lives of our people: friends and relatives have gathered to drink a few glasses; for marriage and childbirth, to drink a few glasses; work promotion, will inevitably drink a few glasses; gold list titles, also have Drinking a few drinks... Drinking can enhance affection and friendship and can be an active atmosphere. Due to the high alcohol content of many liquors, it is easy for relatives and friends to get together and drink too much and thus affect their health. Therefore, choosing alcoholic beverages that are lower in alcohol content will not only be enjoyable, but will not be drunk. The nutritional low-fermented wine has a low alcohol content and is suitable for drinking when friends and relatives meet. Many products in nutritional low-grade fermented wine contain essential nutrients and physiologically active substances, and have the function of regulating physiological functions of the human body, and are very good health foods. The number and proportion of different nutrients contained in certain products are very reasonable, and their effects on the human body are also very important. They often have the effect of regulating immunity and improving the human microcirculation. The alcohol content of nutritional low-grade fermented wine is generally below 20%, most of which is between 14% and 16%, which is a typical characteristic of fermented wine. In order to achieve nutrition and health care, nutritional low-grade fermented wines are selected for their raw materials. In addition to commonly used starch and glutinous rice and other starchy raw materials, they also use sugar and other raw materials that are rich in vitamins, minerals, and trace elements. The fruits, wild fruits and other natural substances, so, this product is rich in flavor, variety. Raw materials also produce various amino acids during fermentation and enzymatic hydrolysis. Since raw materials, production processes, and formulations are all different, the nutritional value, health care function, and flavor of various nutritional low-alcoholic wines are also different. Nutrient-type low-fermented wine has a wide range of raw materials Fermented low-grade fermented wines are similar to formulated wines in that they have a wide range of raw materials. They can choose starchy and sugary materials, as well as a variety of fruit juices, and can also use a variety of vegetables and melons. Enterprises in different regions can, depending on local conditions and local conditions, choose high-yield and good quality agricultural and sideline products as raw materials to produce nutritional low-alcohol wines with local characteristics. In order to enhance the flavor, flavor and taste of nutritious low-fermented wines and health care functions, companies can also add medicinal herbs and plants and animals and plants to the production process. The production of nutritional low-grade fermented wines based on local conditions can also digest large amounts of agricultural and sideline products, promote the optimization of agricultural structure, increase the income of farmers, and provide employment opportunities for a large number of rural surplus labor. Investment is quick and easy to promote The main equipment for the production of fermented wine is a fermentation vessel, which can use earthen tanks, fermentation tanks, water tanks, metal tanks, etc. If fruits and vegetables are used as raw materials for production, enterprises still need to configure equipment such as crushing and pressing. Many of these equipment are stereotyped products, and the fermented wineries can be purchased directly from the food machinery factory. In addition, the production of fermented wine still requires water purification devices, filtration devices, storage containers, bartending equipment, filling equipment, sterilization equipment, and the cost of purchasing these equipment is not very high. Air Conditioning Connecting Pipe Air Conditioning Connecting Tube,Copper Connecting Pipe,Aluminium Copper Connecting Pipe for HVAC Suzhou Green New Material Technology Co., Ltd. , https://www.glooptube.com