Method for brewing fresh litchee juice wine

A lychee wine and lychee technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of easily destroying the natural nutrition and flavor of lychee, affecting the deep processing and utilization of lychee, and the lack of fresh aroma of wine Rich and other problems, to achieve the effect of attractive color, low cost and mellow taste

Active Publication Date: 2010-03-17
广东帝浓酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing lychee wine brewing process, the squeezed juice is usually clarified and then fermented. The color of the finished wine is light yellow to golden yellow, the taste is relatively light, the fresh aroma of the wine is not strong enough, and the sense of structure is not strong.
At present, two methods are generally used to increase the fermented sugar content: one is to add sucrose to lychee juice, but the flavor of lychee wine brewed by this method is not good; the other is to use vacuum heat concentration to increase the natural sugar content of lychee juice. But this method is easy to destroy the natural nutrition and flavor of lychee, and make the lychee wine taste of high temperature cooking
In addition, the current lychee wine is brewed at room temperature, that is, the brewing and fermentation temperature is generally 18-28°C, and the fermentation time is generally about 8 days. The lychee wine brewed by this method has a rough taste, and the fruity aroma is difficult to preserve for a long time.
These have affected the deep processing and utilization of litchi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of brewing method of fresh lychee juice wine: use 50kg of black leaf variety of lychee from Guangdong Huilai as raw material, prune fresh lychee and remove leaves, remove cracked fruit, rotten fruit and diseased fruit, wash with water, drain, shell and remove core , squeeze the juice with a belt press. Then the juice after squeezing the juice was sterilized at a temperature of 140° C. for 2 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature within the range of -1 to -2°C, remove the ice cubes in time, and stop freezing and concentrating when the sugar content of the juice reaches 250g / L in terms of glucose. Then add active dry yeast suitable for low temperature growth (AWRI R2, Mauri YEASTAustralia PTY LTD) and SO 2 The food grade sulfurous acid solution that weight content is 6%, the content of active dry yeast in the fruit juice after sterilization is 300mg / L; Make total SO 2 The content in the fruit juice after...

Embodiment 2

[0031] Use 65kg of bee flower variety of Guangdong Huilai lychee as raw material, cut fresh lychees and remove leaves, remove cracked, rotten and diseased fruits, wash with water, drain, remove shells and cores, and use a belt press to extract juice. Then the juice after squeezing the juice was sterilized at a temperature of 135° C. for 6 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature within the range of -2 to -3°C, remove the ice cubes in time, and stop freezing and concentrating when the sugar content of the juice reaches 230g / L. Then add active dry yeast (AWRI R2, Mauri YEAST Australia PTY LTD) and SO 2The food grade sulfurous acid solution that weight content is 6%, the content of active dry yeast in the fruit juice after sterilization is 200mg / L; Make total SO 2 The content in the fruit juice after freezing and concentrating reaches 100mg / L, and the fermentation temperature is kept in the range of 7-8°C for slow ferment...

Embodiment 3

[0034] Using 60kg of the water winter variety of Guangdong Huilai lychee as raw material, pruned fresh lychees and removed leaves, removed cracked, rotten and diseased fruits, washed, drained, shelled and cored, and squeezed with a belt press to extract juice. Then the juice after squeezing the juice was sterilized at a temperature of 142° C. for 4 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature within the range of -4~-5°C, remove the ice cubes in time, and stop the freezing and concentration when the sugar content of the juice reaches 290g / L. Then add active dry yeast (AWRI R2, Mauri YEAST Australia PTY LTD) and SO 2 The food grade sulfurous acid solution that weight content is 6%, the content of active dry yeast in the fruit juice after sterilization is 400mg / L; Make total SO 2 The content in the fruit juice after freezing and concentrating reaches 200mg / L, and the fermentation temperature is kept in the range of 10-12°C fo...

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PUM

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Abstract

The invention discloses a method for brewing fresh litchee juice wine. The method includes that litchi raw material is subject to pretreatment, then super high temperature sterilization and freeze concentration and then ultralow temperature long fermentation, ageing, juice alcoholization, formulation, clarification and filtering, thus obtaining the fresh litchee juice wine. The ultralow temperature long fermentation includes that active dried yeast growing at low temperature and food grade sulfinic acid solution containing SO2 are added into juice after sterilization, the content of the activedried yeast in juice after sterilization is 200-400mg / L; and fermentation is carried out for 20-35 days at 2-12 DEG C. the invention adopts freeze concentration method to improve natural sugar degreeof litchee juice, brewing cost of litchee wine is low, alcoholic strength is high, mouthfeel is full, no exogenous saccharides is required to be added, and natural nutrients and flavor of fresh litchee juice are kept and fine, smooth and elegant litchee wine mouthfeel while stable and permanent litchee fruity can be obtained.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a method for brewing fresh lychee juice wine. Background technique [0002] Litchi is the fruit of Sapindaceae lychee. It is rich in essential amino acids, vitamins and trace elements. It has the functions of promoting body fluid, replenishing qi, regulating qi, and relieving pain. According to statistics, the total output of lychees in my country is about 1 million tons at present, and planting lychees has become an important way to increase farmers' income in some areas. However, due to the short lychee harvest period and the hot weather, the lychee fruit is very easy to oxidize, discolor and rot. The number of rotten lychees accounts for 20% of the total output every year, causing great economic losses. Therefore, the deep processing of lychees has become a top priority. One of the ways to further process lychees is to brew lychees into lychee wine. In the existing lychee w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12R1/645
Inventor 方泽强陈勇
Owner 广东帝浓酒业有限公司
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