Low alcohol lychee wine and brewing method of the same

A technology of lychee wine and lychee, which is applied in the field of low-alcohol lychee wine and its brewing, can solve problems such as harm, achieve the effect of harmonious and pleasant aroma, retain nutritional and pharmacological value, and enrich product types

Active Publication Date: 2011-08-17
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of wine and fruit wine, but the alcohol content is mostly around 12% (v / v). Because high alcohol content wine and fruit wine are harmful to human health, they are especially not suitable for women, the elderly, children, drivers, and disease patients. and other special groups of people to drink

Method used

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  • Low alcohol lychee wine and brewing method of the same
  • Low alcohol lychee wine and brewing method of the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Raw material treatment, enzymatic hydrolysis, juicing and clarification: use Feizixiao lychee as raw material to remove insect damage, cracked fruit and moldy rotten fruit, and use effective SO 2 Soak in 100mg / L food-grade sulfurous acid aqueous solution for 10 minutes for disinfection, rinse with clean water; immediately add 1.0g of citric acid per kg of pulp after peeling and pitting the litchi, and adjust the litchi pulp with food-grade sulfurous acid solution with a concentration of 6%. Medium SO 2 The content is 150mg / kg, then add 30mg of pectinase per kg of pulp, mix well, place at 8°C for 24 hours, and squeeze the juice. The separated lychee juice is naturally clarified at 1°C, and the clear juice is separated and put into the fermenter. Add phosphoric acid to adjust the pH of the juice to 3.6.

[0026] (2) Fermentation: the fermentation process was carried out at pH 3.6, 20°C, SO 2 Under the condition of 150mg / L content, the abnormal Hansenula seed liquid ...

Embodiment 2

[0031] (1) Raw material treatment, enzymatic hydrolysis, juicing and clarification: use huaizhi litchi as raw material to remove insect damage, cracked fruit and moldy rotten fruit, and use effective SO 2 Soak in 150mg / L food-grade sulfurous acid aqueous solution for 5 minutes for disinfection, rinse with clean water; immediately add 2.5g citric acid per kg of pulp after peeling and pitting the litchi, and adjust the litchi pulp with food-grade sulfurous acid solution with a concentration of 6%. Medium SO 2 The content is 80mg / kg, then add 10mg of pectinase per kg of pulp, the enzyme activity of which is not less than 4200U / g, mix well and place it at 15°C for 5h, squeeze the juice, and stand the separated litchi juice at 12°C Clarify naturally, separate the clear juice into the fermenter, add phosphoric acid to adjust the pH of the juice to 4.0.

[0032] (2) Fermentation: at pH 4.0, 12°C, SO 2 The seed solution of Hansenula anomaly and Klerckia citriformum acclimated and ex...

Embodiment 3

[0037] (1) Raw material treatment, enzymatic hydrolysis, juicing and clarification: use black leaf lychee as raw material to remove insect damage, cracked fruit and moldy rotten fruit, and use effective SO 2 Soak in 120mg / L food-grade sulfurous acid aqueous solution for 8 minutes for disinfection, rinse with clean water; immediately add 2.0g of citric acid per kg of pulp after peeling and pitting the litchi, and adjust the litchi pulp with food-grade sulfurous acid solution with a concentration of 6%. Medium SO 2 The content is 120mg / kg, then add 20mg of pectinase per kg of pulp, mix well and place it at 10°C for 18h, then squeeze the juice. The separated lychee juice is allowed to stand at 7°C for natural clarification, and the clear juice is separated and put into the fermenter. Add phosphoric acid to adjust the pH of the juice to 3.8.

[0038] (2) Fermentation: the fermentation process will be carried out at pH 3.8, 15°C, SO 2 Content 120mg / L under the condition of acclimat...

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Abstract

The present invention discloses a low-alcohol lychee wine and brewing technique, which comprises the following steps: adopting fresh ripe lychee as raw material; disposing the raw material; enzymolyzing; extracting juice; clarifying; fermenting through aromatic yeast; ageing; doing stability disposal; canning; packing; obtaining the product with alcohol degree at 1%-7%, tptal sugar not more than 50mg / L and total SO2 not more than 250mg / L. The present invention has fruit and alcohol perfume with endless taste, which is fit for special group and place.

Description

technical field [0001] The invention belongs to the technical field of fruit wine, in particular to low-alcohol lychee wine and a brewing method thereof. Background technique [0002] At present, there are many kinds of wine and fruit wine, but the alcohol content is mostly around 12% (v / v). Because high alcohol content wine and fruit wine are harmful to human health, they are especially not suitable for women, the elderly, children, drivers, and disease patients. and other special groups of people to drink. With the continuous improvement of people's living standards, people pay more and more attention to their own health, and the consumption requirements for low-alcohol beverages are increasing. [0003] Lychee pulp is soft and juicy, has good nutritional value and pharmacological value, and is a kind of fruit that is loved by people. However, the fresh lychee fruit loses its color, aroma and flavor within three days, making it difficult to store. At the same time, lyche...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 杨幼慧谭余良
Owner SOUTH CHINA AGRI UNIV
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