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Litchi-aquavit and making method thereof

A technology for brandy and lychee, applied in the field of lychee brandy and its preparation, can solve the problems of low added value, difficulty in preservation and storage, etc., and achieve the effects of low residual sugar, mellow wine aroma and strong fruit aroma.

Active Publication Date: 2009-04-08
广东荔枝庄园酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the increase of fruit setting rate, the output of lychee will continue to increase, but the fresh sale of lychee has great difficulty in preservation and storage. The traditional processing methods include dried lychee and canned products, whose added value is not high. Litchi fruit wine It is becoming the main direction of scientific researchers

Method used

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  • Litchi-aquavit and making method thereof
  • Litchi-aquavit and making method thereof
  • Litchi-aquavit and making method thereof

Examples

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Embodiment Construction

[0029] Litchi brandy of the present invention and preparation method thereof are described in detail below by specific examples:

[0030] 1. Fermentation

[0031] Use lychee pulp, lychee pomace or wine leftovers in the production process as raw materials, add wine active dry yeast, and ferment at 25-30°C. When the alcohol content reaches 8.5-10% and the residual sugar is 3.0g / L, after the fermentation is complete, pour One time to remove the wine legs, put it into a still for distillation or fill up the wine tank, and seal it for storage, which is the original fermented wine.

[0032] The pomace and sugar-acid water are fermented in equal parts. The nutrients in it fully meet the needs of rapid fermentation. The speed of the entire fermentation process is basically stable. After the fermentation, the residual sugar is low and the alcohol content is high; the sugar concentration in the sugar-acid water is 160. ~180g / L, 3~6g / L based on citric acid.

[0033] 2. Distillation

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Abstract

This invention discloses a lichee aquavit and its preparation method, which takes pulps pulping kernels, broken bits as the raw material to be fermented with an equal volume of saccharide acid water to become the lichee raw spirit to be distilled for the first and second times in a method of breaking off both ends, the rough raw aquavit after the first time distillation is at 18-20%(v / v) and the second time is at 55-60%(v / v), then the distilled one is aged in an oak drum for cold stable process under -10 to -18deg.C to be added and filtered finally.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to lychee brandy using lychees as raw materials and a preparation method thereof. Background technique [0002] Brandy is a kind of distilled wine, which is made from fruit through fermentation, distillation and aging. Brandy can be divided into two categories: fruit brandy (such as apple brandy) and grape brandy, but now it is customary to call the wine made from grapes through fermentation, distillation, storage and deployment as brandy. If the distilled wine is made from other fruits, the name of the fruit is added in front of the brandy, such as apple brandy, cherry brandy, etc. [0003] Brandy is a kind of elegant and dignified fine wine, its aroma is elegant, refreshing and palatable, with mellow flavor. In addition to being recognized as having medical effects, brandy is all distilled from fruit wine, so it can be used as after-dinner wine. In addition, with sod...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 吴汶高杜连祥路福平卓荣权王春霞李胜元谷向春黄国强
Owner 广东荔枝庄园酒业有限公司
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