Preparation method for litchi fruit wine aquavit

A technology of lychee fruit wine and brandy, which is applied in the field of wine making, and can solve the problems of unsatisfactory finished wine, unsatisfactory taste, mellowness, roundness, and suppleness

Inactive Publication Date: 2009-09-16
广东岭南为多生命高科有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are the following problems in lychee fruit wine brandy: due to the problems of auxiliary materials, temperature, time and methods added in the process of raw material beating and clarification, fermentation, original wine adjustment, distillation, aging, freezing, etc., the final finished wine is unsatisfactory , such as the retention of the aroma, the formation of the mouthfeel can never achieve the effect of being mellow, round, supple, mature and full-bodied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Raw materials: 1000kg lychee pulp, 40g pectinase

[0060] Litchi fruit wine brandy preparation process: Step (1) Take 1000kg of lychee pulp, add 40g of pectinase produced by TOC company in France, and beat with a beater; after beating, put it into a wine tank and cool it down to 8-12°C for low-temperature clarification, double-platen type The juicer is pressed to extract the juice, and then separated after 48 hours to get lychee juice and lychee pomace respectively.

[0061] The separated lychee juice in step (2) is fermented with QA23 type wine produced by TOC company in France with active dry yeast, and the amount of yeast added is 200g / T per ton of juice. The dry yeast is added to the juice after rehydration and activation Among them, the rehydration activation is the process of adding white sugar in the same amount as yeast in 10 times the pure water at 40°C; the fermentation temperature is 22-28°C, and the fermentation is 5 to 7 days; compared with traditional ferm...

Embodiment 2

[0070] Raw materials: 1000kg lychee pulp, 150g pectinase

[0071] Lychee fruit wine brandy preparation process:

[0072] Step (1) Take 1000 kg of lychee pulp, add 150 g of pectinase for beating; after beating, cool down to 4°C, clarify, press to extract juice, separate after 60 hours, and take lychee juice and lychee pomace respectively.

[0073] The separated lychee juice in step (2) is fermented with brewer's active dry yeast, and the amount of yeast added per ton of fruit juice is 100g / T. A certain amount of white sugar is rehydrated and activated; the fermentation temperature is 24°C, and the fermentation is for 5 to 7 days; then the residual sugar is detected to be below 4g / l, and the raw lychee wine is obtained; the acidity is adjusted to 4g / L with citric acid, and the original liquor is obtained; the original liquor Distilled to obtain the original brandy 1.

[0074] Step (3) adjust the separated lychee pomace, adjust the total sugar to 160g / L with sucrose, and adjust...

Embodiment 3

[0081] Raw materials: 1000kg lychee pulp, 50g pectinase

[0082] The preparation process of lychee fruit wine brandy: step (1) take 1000kg of lychee pulp, add 50g of pectinase to beat, clarify at 4°C at low temperature, separate after 12 hours, squeeze, and take lychee juice and lychee pomace;

[0083] The separated lychee juice in step (2) is fermented with active dry yeast. The amount of yeast added per ton of fruit juice is 300g / T. The dry yeast is added to the fruit juice after rehydration and activation. The rehydration and activation is Refers to the process in which active dry yeast is added to purified water at 50°C that is about 12 times the weight of the yeast, and white sugar equal to that of the yeast is added; the fermentation temperature is 35°C, and the fermentation is for 2 days; compared with traditional fermentation, because sulfur dioxide is a An antioxidant, but it will make the juice insufficient in the fermentation process, so no sulfur dioxide is added. ...

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Abstract

The invention discloses a preparation method for litchi fruit wine aquavit. The preparation method comprises the following steps: extracting pectase from litchi pulp and carrying out pulping; adjusting acidity; specially selecting ferment dry yeast and adopting no SO2 during fermentation; producing non-neutral litchi aquavit with the pH value less than 7 and alcohol content between 60 and 70 percent through distillation; carrying out two-step distillation through a pot-type distiller, during which, temperature and litchi wine preheating and heating time are controlled while heating by coal gas to carry out distillation slowly; blending the litchi aquavit with original aquavit; obtaining a finished product of aquavit after wine jar storage, oak bucket storage, blending, freezing treatment, checkout and encapsulation; and finally, the aquavit generates inherent aroma by means of reaction between dissolved components from bucket timber and distillate components when the aquavit is stored in an oak bucket. The litchi fruit wine aquavit obtained by the preparation method has the advantages that the aquavit has golden yellow color, clarity, transparence, shininess and pure, full-bodied and delightful aroma of litchi, wine and the oak bucket; moreover, the aroma are coordinated, soft and natural, and the aquavit has mellow, moderate and smooth taste, mature feeling and complete wine body.

Description

technical field [0001] The invention relates to the field of wine making, in particular to a method for preparing lychee fruit wine brandy. Background technique [0002] High-quality lychee distilled wine mainly includes lychee brandy and its liqueur and health wine based on lychee brandy. The health wine is also a kind of liqueur, which is collectively called dew in my country. Brandy is transliterated from English "Brandy". It is one of the six major distilled spirits in the world. It is brewed from fruits as raw materials through a series of processes such as fermentation, distillation and aging. Common brandy is with grape as raw material, and the brandy that is raw material production with other fruit should be titled " so-and-so brandy ", and product of the present invention is titled " lychee brandy ". At present, there are the following problems in lychee fruit wine brandy: due to the problems of auxiliary materials, temperature, time and methods added in the proces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/865
Inventor 刘宝生徐向文覃云飞
Owner 广东岭南为多生命高科有限公司
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