Wine-making preparation method adopting litchi fermentation

Abstract

The invention discloses a wine-making preparation method adopting litchi fermentation. The method comprises the following steps: adopting pollution-free excellent quality litchi pulp to make fruit juice concentrate by means of a low-temperature ice-crystal method or a membrane concentration method, and blending the fruit juice concentrate with high dry wine; adding highly concentrated fruit juice frozen by the low-temperature ice-crystal method or the membrane concentration method into the mixture to keep the typical aroma of litchi fruit wine; adopting yeast strain, lactic acid strain and acetic acid strain to carry out multi-strain coordinated fermentation and adjusting the fermentation conditions; accelerating fermentation and conversion by fruit sugar and glucose cooled after high-temperature acid conversion of sucrose to improve the quality of fermented wine liquid; making use of ultra low temperature cryoprecipitation and triple filtration sterilization to solve the problem of deposition of products during storage and transportation; and adopting non-thermal sterilization filtration and concentration membrane technology to avoid the influence on fruit wine quality caused by thermal sterilization. The wine-making preparation method can obtain a natural litchi fermented wine product with palateful quality.

Description

technical field [0001] The invention relates to a wine making process, in particular to a preparation process of lychee fermented wine. Background technique [0002] Litchi (Litchi chinensis Sonn.) is an evergreen tree of the Sapin-daceae family. Litchi is cultivated in more than 20 countries and regions all over the world. In China, it is mainly distributed in subtropical provinces. China's litchi cultivation area and output account for more than 80% of the world's total. Among them, Guangdong Province has the largest cultivation area and the highest total production. The province's cultivation area reaches 333,300 hm 2 , the output is over one million tons, accounting for 60% of the national total output, accounting for 45% of the world, and the output in western Guangdong is 600,000-700,000 tons. Litchi has a strong seasonality when it matures, and it is not resistant to storage. With the increasing production of lychee, the pressure of fresh sales is also increasing. Th...

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Problems solved by technology

[0003] In view of the fact that most lychee fermented fruit wine production uses the production process of wine in temperate regions, the production plant located in the south subtropical zone did not set up temperature-controlled fermentation tanks when planning the production of lychee wine and could only ferment at room temperature; adding edible alcohol and fresh juice during blending would affect the taste And the compensation for the loss of fruit juice aroma in the production process is insufficient; the production process adopts conventional thermal sterilization, which seriously affects the taste and aroma of the finished product; The flavor is not outstanding and other problems,

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