Fruity type lychee wine and preparation method thereof

Abstract

The invention discloses a fruity type lychee wine and a fermentation method thereof. The invention conforms to the current principles of fruit wine, and creates a unique brewing method of the fruity type lychee wine based on low-temperature fermentation through long-term searching and innovation. The method comprises the following steps: selection of lichee, cleaning, peeling, de-coring, pressing,enzyme killing, anti-oxidation treatment, low-temperature clarification, separation, temperature controlled fermentation, aroma stabilization, clarification and filtering and filling, wherein the enzyme killing process refers to high-temperature damage of the activity of enzyme in lychee juice; the anti-oxidation treatment process is as follows: 50 to 300mg / L of special tannin is added when low-temperature clarification is conducted so as to reduce the browning index of lychee; and the aroma stabilization process is as follows: a certain amount of stabilizer is added in the fermentation process of the lychee wine so as to effectively maintain the original aroma of the lychee. The invention also discloses the fruity type lychee wine prepared by the preparation method. The invention provides a unique brewing method of the fruity type lychee wine; and the brewed fruity type lychee wine has strong aroma, elegant flavor, integral liquor body, unique style, strong typicality and perfect quality.

Description

technical field [0001] The invention relates to a fruit-flavored lychee wine and a preparation method thereof, belonging to the technical field of wine making. Background technique [0002] As we all know, fruit wine produced from tropical and subtropical fruits in the world has not yet formed a large-scale production, and its related research and equipment are still in the initial stage of development. Litchi wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because lychee grows in a special geographical environment, its aroma and flavor are unstable during processing, which affects the quality of the product. The current lychee wine processing technology is still very immature, and there are problems such as easy oxidation of wine quality, lack of strong fruit aroma, incoordination between fruit aroma and wine aroma, unstable color of fruit wine, and easy browning. Contents of the invention [0003] The technical problem...

AI Technical Summary

Problems solved by technology

Litchi wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because lychee grows in a special geographical environment, its aroma and flavor are unstable during processing, which affects the quality of the product.

The current lychee wine processing technology is still very immature, and there are problems such as easy oxidation of wine quality, lack of rich fruit aroma, incongruity between fruit aroma and wine aroma, unstable color of fruit wine, and easy browning.