Lychee brandy and production method thereof

A production method and brandy technology, which is applied in the field of distillation to produce lychee brandy, can solve the problems of high sulfur content, high volatile acidity, and heavy odor in the wine, and achieve the goal of improving the quality of the wine, less secondary precipitation, and strong specificity Effect

Inactive Publication Date: 2010-12-15
GUANGDONG ZHENZHOU GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods all relate to the production process and method of fruit wine distilled wine, that is, the fruit wine brandy described in the present invention. These methods and the traditional distilled wine method all belong to atmospheric distillation, and the distillation temperature is 85-95 ° C. It does not involve the production of brandy with lychees as raw materials. Specific solutions to problems such as heavy odor, high volatile acidity, and heavy bitterness caused by high sulfur content in wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Prune fresh lychees and remove leaves, remove cracked fruit, rotten fruit, rotten fruit and pest-infested fruit. After washing and draining, use mechanical methods to crush the lychees, and adjust the acidity to 6.0g / L and the pH to 3.3 in terms of tartaric acid. ~3.8, add yeast 150ppm at the same time, add liquid pectinase 40ppm, and then start fermentation. The temperature of the fermentation process is controlled within the range of 13-20°C, and the distillation base wine is obtained after the fermentation is completed. The base wine is placed in a vacuum low-temperature distillation tower, using the staged temperature-controlled distillation technology of the tower first and then the pot, and distilled at 65-72°C. When it is just distilled, 4% is the wine head, and the alcohol content is 32% (v / v ) is the tail of the wine, the center is the wine body, and the distillation is stopped when the alcohol content is below 6% (v / v). Take the wine body, add 15ppm food grad...

Embodiment 2

[0036] Use high-grade edible alcohol with an alcohol content of 70% (v / v), add it to the mixture of lychee pulp and pomace juice in a ratio of 1:3 (alcohol: soaking material), soak it at 18-20°C for 35 days, and obtain the base wine . The base wine distillation method is the same as in Example 1. Take the wine body and add 70ppm food grade calcium citrate, 850ppm D301R type alkaline anion resin (divide the resin into 8 packages, wrap them with gauze, and hang them on different parts of the top, middle and bottom of the wine tank), 200ppm casein, 350ppm The polyvinylpyrrolidone, the reaction time is 4 days, circulates wine liquor 3 times every day, and circulation amount is more than 40% of total liquor volume. The processed first-distilled wine is re-distilled at 62-66°C, the head, tail and body are stored separately, and the wine is placed in oak barrels for more than 3 years. After membrane filtration and blending, the finished product is obtained.

[0037] The indicators...

Embodiment 3

[0039] Add lychee distilled wine with an alcohol content of 55% (v / v) (mixtures such as first-distilled wine and re-distilled wine head and tail) into the mixture of lychee pulp and pomace juice in a certain proportion, so that the average alcohol content of the soaking system 20% (v / v), soaked for 20 days at 20-25°C to obtain the base wine. The base wine distillation method is the same as in Example 1. Take the wine body and add 120ppm food grade calcium citrate, 1200ppm 314 type alkaline anion resin (divide the resin into 10 packages, wrap them with gauze, and hang them on different parts of the top, middle and bottom of the wine tank), 300ppm casein, 500ppm The polyvinylpyrrolidone, the reaction time is 5 days, circulates wine liquid 3 times every day, and circulation amount is more than 40% of total wine capacity. The treated first-distilled wine is re-distilled at 60-65°C, the head, tail and body are stored separately, and the wine is placed in oak barrels for more than ...

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PUM

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Abstract

The invention discloses lychee brandy and a production method thereof. The production method comprises the following steps of: preparing brandy base wine from fresh lychee, wherein the base wine can be wine brewed by fermenting fresh lychee juice, and also can be mixed liquor by soaking flesh, dregs and juice of the lychee in edible alcohol or lychee distilled brandy; distilling by controlling temperature in a tower mode first and then in a kettle mode, controlling the distillation temperature to between 65 and 72 DEG C, performing calcium citrate desulfurization and volatile acid reduction of basic anion resin on the wine body, debitterizing casein and polyvinylpyrrolidone, performing low-temperature vacuum re-distillation at the temperature of between 62 and 68 DEG C; and putting the qualified wine after re-distillation into an oak bucket, storing for at least two years, and blending into a finished product. The production method has low requirements on the base wine and raw materials, can obviously reduce the characteristic odor substances of the lychee brandy, such as ipomeamarone and ethanethiol, and makes the wine have thick and elegant aroma. The posttreatment method is relatively mild, has strong specificity, does not generate unpleasant taste such as metal taste and alkali taste, and has little secondary precipitate. The production method has the advantages of simple process and low cost.

Description

technical field [0001] The invention relates to the production field of fruit wine and distilled wine thereof, in particular to a technique for producing lychee brandy by distilling lychees as raw materials. Background technique [0002] The term brandy originally comes from the Dutch word Brandewijin, which means "flammable wine". Brandy is a kind of distilled wine. It uses fruit as raw material and is aged after fermentation, distillation and storage. [0003] Brandy is a kind of elegant and dignified fine wine, its aroma is elegant, refreshing and palatable, and has a mellow flavor. It has recognized medical effects and can be used as an after-dinner drink or an aperitif. Add soda to brandy for a relaxing drink. [0004] Litchi (Litchi Chinensis Sonn) is a characteristic agricultural product in Fujian, Guangdong, Guangxi, Hainan, Taiwan and other provinces and regions. It has a long history of cultivation and is rich in essential amino acids, vitamins and trace element...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12G3/12C12H6/02
Inventor 张斌薛子光李巍青魏伟建张红艳马修·杜比耐特
Owner GUANGDONG ZHENZHOU GRP
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