Litchi ice wine and production method thereof

A production method and lychee technology are applied in the brewing field of low-temperature fermentation lychee ice wine after freezing and concentration, which can solve the problems affecting the final quality of fruit wine, the destruction of aroma components, the loss of heat-sensitive nutrients, etc., and achieve a delicate and elegant taste, harmonious lychee fruit aroma and harmony. The effect of aroma and taste

Active Publication Date: 2010-12-08
GUANGDONG ZHENZHOU LYCHEE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since lychee is a very heat-sensitive fruit, high-temperature sterilization will cause the lychee juice to oxidize and brown in an instant, and the heat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with a belt press. Use the pump to pump the juice into the freezing tank, then add 300ppm granular bentonite for clarification, then transfer the tank, control the temperature within the range of -2 to -8°C, and remove the ice cubes in time, when the sugar content of the juice reaches 300g / L, stop freeze concentration. Then add 250ppm activated active dry yeast to the frozen concentrated fruit juice, add food-grade sulfurous acid solution, and make the total SO 2 The content reaches 200ppm, and the fermentation temperature is kept in the range of 10-12°C for slow fermentation. After about 10 days of fermentation, 100ppm of yeast activation liquid is added. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Transfer the fermented raw wine into 2...

Embodiment 2

[0036] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with an air bag press. Use the pump to pump the juice into the freezing tank, then add 400ppm granular bentonite for clarification, then transfer the tank, control the temperature within the range of -2 to -10°C, and remove the ice cubes in time, when the sugar content of the juice reaches 250g / L, stop freeze concentration. Then add 350ppm activated active dry yeast to the frozen concentrated fruit juice, add food-grade sulfurous acid solution, and make the total SO 2 The content reaches 250ppm, and the fermentation temperature is kept in the range of 10-13°C for slow fermentation. After about 15 days of fermentation, 150ppm of yeast activation liquid is added. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Transfer the fermented raw wine i...

Embodiment 3

[0039] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with a belt press. Use the pump to pump the juice into the freezing tank, then add 500ppm granular bentonite for clarification, then transfer the tank, control the temperature within the range of -2 to -10°C, and remove the ice cubes in time, when the sugar content of the juice reaches 340g / L, stop freeze concentration. Then add 450ppm of activated active dry yeast to the fruit juice after freezing and concentration, and add food-grade sulfurous acid solution to make the total SO 2 The content reaches 300ppm, and the fermentation temperature is kept in the range of 10-16°C for slow fermentation. When the fermentation is about 20 days old, 180ppm of yeast activation liquid is added. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Transfer the...

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PUM

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Abstract

The invention relates to the field of fruit wine brewing, particularly to a brewing method of litchi ice wine through freezing concentration and then low-temperature fermentation of litchis as raw materials. The method comprises the following steps of: processing the litchis as the raw materials, shelling and de-nucleating, pressing and extracting juice, clarifying, carrying out freezing concentration, carrying out temperature-controlled fermentation, ageing in an oak barrel, carrying out cold storage, clarifying for the second time, and filtering to finally obtain the litchi ice wine. The method has low cost and simple process. The alcohol (V/V) of the litchi ice wine is 10-15 percent; the total sugar (calculated by glucose) is 2.0-3.5g/L; the total acid (calculated by tartaric acid) is 6.0-7.5g/L; the volatile acid (calculated by acetic acid) is 0.45-0.75g/L; the litchi ice wine is golden in color and luster and is elegant and pleasant; the fragrance is mellow litchi fruit fragrance, and the fruit fragrance is coordinated with the wine fragrance; and the litchi ice wine has elegant and exquisite taste and a coordinated wine body.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a brewing method of lychee ice wine fermented at low temperature after freezing and concentrating lychees as raw materials. Background technique [0002] Ice wine (English Icewine, German Eiswein) originally meant ice wine. Icewine was first born in Franconia, Germany in 1794. It was then discovered that grapes left on the vine until the first major frost concentrated their sugars and flavors after going through the freezing and thawing process. After more than two hundred years of development, ice wine has become the best in wine. [0003] Icewine has different definitions in different countries. In Canada and Germany, where the authentic icewine is produced, the definition of icewine emphasizes natural freezing. Ice wine is fermented from 100% grape juice, with golden or wine red color, mellow and refreshing taste, and high quality. The brewing technology of ice wine is un...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/85
Inventor 张斌薛子光李巍青魏伟建张红艳马修·杜比耐特
Owner GUANGDONG ZHENZHOU LYCHEE IND
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