Apple Wine Market
Wine isprepared from apples that are simply fermented or we can say “apfelwein” or
“cider”.
Nowadayswith the evident growth of Multi Cuisine, Chain restaurants, Clubs, etc,
beverages always play an important role in this industry.
Apple wine is not only considered an alcoholic drink but it seems to be the
most consumable drink as an apple cider for health-conscious consumers.
Wine is one of the most consumable products of Elite Class as well. Let's have a look at
how to start Apple wine Business.
Apple Winehas been widely used in various dishes as an ingredient plus used in the
cosmetic Industry.
Apple wine is simply formed through the fermentation process, to enhance the
sweetness one can add sugar(though sugar is already part of the wine recipe).
The fermentation stage starts from one month to several months for a perfect
flavored wine.
Apple Wine Market Segmentation:-
The applewine market is segmented into three parts:-
1. Product Type
● AlcoholicApple Wine
● Non-AlcoholicWine
2. Application Type
● Beverages
● Cosmetics
● KitchenUse
3. Overseas Manufactured
● LocallyManufactured
● OverseasManufactured
Basic Requirements to get set go with Apple Wine:-
1. Large Pan
2. Small Fermenting bucket
3. Demijohn
4. Fine Straining Bag
5. Potato Masher
6. Airlock & Bung
Apple wine Ingredients:-
1. Apple (Quantity as per requirement inkgs, one can start the process with 8kgs, minimum you can take 4 kgs)
2. Water ( 9 liters in case of 8 kgs)
3. 1800 gm sugar
4. ½ - 1 teaspoon of (If you are using tartuse less acid)
5. 1 teaspoon yeast nutrient
6. ½ teaspoon pectic enzyme
7. ½ teaspoon wine tannin
8. 1 Campden tablet
9. 1 sachet of lalvin EC-118 yeast.
Process:-
1. In a large panput half the water and add sugar to it. Bring the boil until sugar melts. This
process will take a few minutes.
Nowpeel the apples and cut them into small pieces. Start the process just before
the water boil to avoid apple brown.
2. Take theprepared apples and place them in the fine-straining bag. In the bottom of the
fermenter and pour the boiling water over it. The remaining half ofthe water should be added so it becomes lukewarm. Add the tannin, yeast
nutrient, and acid and stir it thoroughly
3. The crushedCampden tablet should now be added once the mixture has cooled down which will
take a few hours. , Cover it completely and let the wine rest for at least 12
hours.
4. Then the nextstep will be to add the pectic enzyme after 12 hours of adding the Campden
tablet, stir thoroughly and leave for 24 hours.
5. After 24 hours add the yeast by sprinkling it onto the surface of the mixture, don’t stir it.
The yeast will ferment the wine. Stir the mixture daily with a sanitized spoon
to ensure all the apples are broken down.
6. Lift out the straining bag after a week. Letthe bag drip dry but avoid the temptation to squeeze the straining bag. Leave
the wine to settle for at least 24 hours.
7. After the winehas settled for around 24 hours you can drain the wine into the flagon. The
wine needs time to get conditioned and to get cleared so let it settle down.
Rack again after a couple of months to aid clearing. Condition for at least 4
months before bottling.
8. Should you wish, you can sweeten back the wine by following this method. This is a good
option if you prefer a sweeter and richer wine.
You can follow other performing businesses by following Industrial Solution Blog.
