Fruity type lychee wine and preparation method thereof

A lychee wine, fruity-flavored technology, applied in the field of wine making, can solve the problems of immaturity, easy oxidation of wine quality, affecting product quality, etc., achieve good anti-oxidation stability, increase polyphenol content, and prolong shelf life.

Active Publication Date: 2010-03-10
广州市顺昌源酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] 10 tons of lychees, a species of Sophora japonica in Conghua area, were cut and screened to obtain 10 tons, which were cleaned in two stages. When shelling, remove the core and press to get 3.35 tons of lychee pulp juice, and steam inactivate enzymes at 85-90°C for 30 seconds, adjust the effective amount of sulfur dioxide to 50-60ppm with sulfurous acid, and use mixed acid (tartaric acid and citric acid by 2: 3 mass ratio mixing) adjust litchi pulp juice total acid 6.1 g / liter, pH3.7.

[0041] Cool quickly to below 5°C, add 20g of pectinase and 150g of ENARTIS (Enartis) tannin per ton of lychee juice, let it stand for 48 hours, and measure the total sugar of the juice to be 182.5g / liter.

[0042] Draw the supernatant while pouring the tank and add 100 g / ton of active dry yeast for brewing dry white produced by the French Laman Group, ferment at 15 ° C, add 30 g of stabilizer on the 5th day, and add 120 ppm of sulfur dioxide after 15 days of fermentation. The stabilizer...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 郑建中孙洪文武春联卫高利邝锦辉
Owner 广州市顺昌源酒业有限公司
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