Lichee spirit and its producing method
A production method and technology for spirits, which are applied in the field of low-temperature distillation to produce lychee spirits, can solve the problems of high sulfur content, high volatile acid, heavy bitterness and the like in the wine, and achieve no rebirth, stable wine body, and less secondary precipitation. Effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0025] Prune fresh lychees and remove leaves, remove cracked fruit, rotten fruit, rotten fruit and pest-infested fruit. After washing and draining, use mechanical methods to crush the lychees, and adjust the acidity to 6.0g / L and the pH to 3.3 in terms of tartaric acid. ~3.8, add yeast 150ppm at the same time, add liquid pectinase 40ppm, and then start fermentation. The temperature of the fermentation process is controlled within the range of 18°C to 25°C, and the distillation base wine is obtained after the fermentation is completed. Place the base wine in a vacuum low-temperature distillation tower and distill it at 66°C to 72°C. When it is just distilled, 2% is the head of the wine, and when the alcohol content is below 30% (v / v), it is the tail of the wine, and the middle is the body of the wine. Distillation was stopped when the concentration was below 4% (v / v). Get the basic anion resin of 20ppm copper citrate, 100ppm314 model of wine body (resin is divided into 5 bag...
Embodiment 2
[0028] The process of fermenting lychee wine (base wine) is the same as in Example 1, and the distillation method of the base wine is the same as in Example 1. Get the basic anion resin of 60ppm copper citrate, 800ppm314 model (resin is divided into 10 packs, wrap with gauze, hang on wine tank upper, middle and lower different parts) of wine body, the polyvinylpyrrolidone of 400ppm, reaction time is For 3 days, circulate the wine liquid 3 times every day, and the circulation volume is more than 30% of the total wine volume. The treated first-distilled wine is re-distilled at 62°C-66°C, and the head, tail, and body of the wine are stored separately. The wine is placed in a 1-ton pottery jar, and a porous magnet is added at a ratio of 1:200. And make it hang in the wine, slowly filled with 0.3mg / L oxygen, storage time 1 month. After membrane filtration and blending, the finished product is obtained.
[0029] Product indicators: clear and transparent, with rich lychee fruit aro...
Embodiment 3
[0031]The process of fermenting lychee wine (base wine) is the same as in Example 1, and the distillation method of the base wine is the same as in Example 1. Get the alkaline anion resin of 100ppm copper citrate, 1000ppm314 model (resin is divided into 12 packs, wrap with gauze, hang on wine tank top, middle and lower different parts) of wine body, the polyvinylpyrrolidone of 600ppm, reaction time is For 5 days, circulate the wine liquid 3 times every day, and the circulation volume is more than 30% of the total wine volume. The treated first-distilled wine is re-distilled at 62°C-66°C, and the head, tail, and body of the wine are stored separately. The wine is placed in a 1-ton pottery jar, and a porous magnet is added at a ratio of 1:200. And make it hang in wine, fill slowly with 0.4mg / L oxygen, and store for 1 month. After membrane filtration and blending, the finished product is obtained.
[0032] Product indicators: clear and transparent, with rich lychee fruit aroma ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com