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Lichee fruit wine and its brewing process

A technology for lychee fruit wine and lychee wine, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of mellow wine aroma, intolerant storage, perishability and the like, and achieves the effects of simple preparation method, delicate taste and rich fruit aroma.

Inactive Publication Date: 2007-08-29
陆伟东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Litchi is a very seasonal fruit. It has high nutritional value and is rich in vitamins needed by the human body. However, it is not resistant to preservation and is easy to rot. Therefore, it is a good idea to develop lychee into fruit wine with rich nutrients and tonics. a better choice
At present, the preparation process of fruit wine is generally juicing, fermentation, aging, clarification, filtration, sterilization, etc., but the ingredients contained in various fruits are different. Compared with other fruits, lychee has its uniqueness. Existing lychee fruit wine There are some problems and deficiencies in the brewing process: 1, litchi pulp and juice are not carried out to low-temperature fermentation
2. The resulting lychee fruit wine has an oxidative smell
3. Loss of nutrients and fruit aroma of lychee, the taste and aroma of lychee fruit wine are lacking, and the aroma of the wine is not full-bodied
4. High brewing cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: Brew high-grade lychee wine

[0027] 1. Pre-treatment of litchi fermentation:

[0028] 1.1 Take fresh lychees with a maturity of about 90%, classify, screen, wash, remove shells, remove cores, and squeeze within 24 hours to obtain pulp juice stock solution;

[0029] 1.2 Heat treatment. Cook the obtained raw liquid at 100°C for 1 hour until it is fully cooked. After cooling, use mechanical equipment to squeeze the pulp until it is completely rotten for later use;

[0030] 2. Cultivate litchi fermentation strains

[0031] 2.1 Micro-electrolysis treatment: take the unheated stock solution and place it in an insulating container, insert two electrodes at least 50 mm apart into the stock solution, and apply a voltage of 70 volts for 20 hours;

[0032] Quality and technical requirements: it is better to foam with lychee stock solution, and the foam is rich;

[0033] 2.2 Put the raw liquid after micro-electrolysis treatment into an incubator with a constant te...

Embodiment 2

[0051] Embodiment 2: brew low-alcohol lychee wine

[0052] 1. Pre-treatment of litchi fermentation:

[0053] 1.1 Take fresh lychees with a maturity of about 90%, classify, screen, wash, remove shells, remove cores, and squeeze within 24 hours to obtain pulp juice stock solution;

[0054] 1.2 Heat treatment. Cook the obtained raw liquid at 100°C for 1.5 hours until it is fully cooked. After cooling, use mechanical equipment to squeeze the pulp until it is completely rotten for later use;

[0055] 2. Cultivate litchi fermentation strains

[0056] 2.1 Micro-electrolysis treatment Take the unheated stock solution and place it in an insulating container, insert two electrodes at least 50 mm apart into the stock solution, apply a voltage of 100 volts, and the time is 25 hours;

[0057] 2.3 Put the original solution after micro-electrolysis treatment into an incubator with a constant temperature of 38 degrees for fermentation and cultivation for 100 hours, and set aside;

[0058] ...

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Abstract

The invention discloses a brewing technology for litchi fruit wine. It locates litchi fruit raw liquor into insulated container while fermenting fungus. Two electrodes would be inserted into raw liquor at least 50mm distance, impressing 36-110V voltage to take electrolytic treatment for 16-32 hours. The litchi dried fruit would take sealing process and dipping for over 60 days, and depositing and filtering to gain the wine. The technology has no limits to the raw material of litchi species. It has the advantages of special taste, simple method, low cost and is suitable to take industrial producing.

Description

technical field [0001] The invention relates to a brewing process of fruit wine, in particular to a brewing process of lychee fruit wine. Background technique [0002] Litchi is a very seasonal fruit. It has high nutritional value and is rich in vitamins needed by the human body. However, it is not resistant to preservation and is easy to rot. Therefore, it is a good idea to develop lychee into a fruit wine with rich nutrients and tonifying the body. a better choice. At present, the preparation process of fruit wine is generally juicing, fermentation, aging, clarification, filtration, sterilization, etc., but the ingredients contained in various fruits are different. Compared with other fruits, lychee has its uniqueness. Existing lychee fruit wine There are some problems and deficiencies in the brewing process: 1, litchi pulp and juice are not carried out to low-temperature fermentation. 2. The resulting lychee wine has an oxidative taste. 3. Loss of lychee nutritional co...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陆伟东
Owner 陆伟东
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