PROCESS OF PRODUCING TUAI (Bischofia javanica Blume) WINE

摘要

A process of producing Tuai Wine from Tuai (Bischofia javanica Blume) fruits comprising the steps of: harvesting only mature and ripe Tuai fruits, cleaning and washing them thoroughly in tap water; crushing the fruits to form a mass (also called must by those skilled in the art); putting 10 kg of said mass in 10 liters of water using cooking container, preferably enamel wares and stainless steel except aluminum wares; boiling the mixture for 25 minutes; straining the mixture separating the pulp from the Tuai fruit extract; adding 1 kg brown sugar for every 4 liters of Tuai fruit extract; simmering the said mixture until sugar dissolves; cooling the mixture until lukewarm; adding 1 teaspoon of native wine yeast for every 1 liter of the Tuai fruit extract; pouring the mixture in a suitable storage bottle container; covering tightly the container with sterilized rolled gauze; aging the mixture for 1 month at room (23-25oC) temperature; siphoning the mixture into another clean bottle container to separate the clear portion from the residue; pasteurizing the bottled wine for 25 minutes in simmering water at 80 degrees Centigrade; sealing the bottled wine immediately and storing it in cool dry place until use.