Preparation method of full-juice lichi dry wine

A production method, dried lychee technology, applied to the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., to achieve the effects of reducing costs, improving quality, and clear and transparent wine

Active Publication Date: 2012-12-26
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The raw material of traditional full-juice dry wine is mainly wine grapes, and currently no lychees are used as raw materials to brew full-juice dry wine

Method used

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  • Preparation method of full-juice lichi dry wine

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Embodiment Construction

[0016] In the invention, the lychee fruit is shelled and cored, squeezed to obtain clarified juice for alcoholic fermentation, the alcoholic fermentation is terminated by adding a corresponding amount of alcohol, natural residual sugar is retained, and the whole juice lychee liqueur is obtained. The specific implementation steps are as follows:

[0017] (1) For the first time, fresh lychee fruit was used as the raw material of liqueur. Hand-harvesting occurs when the raw material has reached optimum maturity (i.e. when the sugar content of the fruit has risen to a stable value).

[0018] (2) Cooling down: the lychee fruit is subjected to cold treatment to make the temperature reach 2°C.

[0019] (3) Shelling and core removal: remove the fruit shell and center core, and be careful not to remain in the pulp.

[0020] (4) Squeeze to extract juice: When pressing, control the juice yield at 50%, and add sulfur dioxide 60mg / L after pressing to prevent the juice from oxidizing.

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Abstract

The invention relates to a preparation method of wine, in particular to a preparation method of full-juice lichi dry wine. In the preparation method, lichi fresh fruit serves as a raw material of the full-juice dry wine, so the intrinsic fragrance of the lichi fruit is maintained, the natural value of the lichi fruit is preserved, the natural alcohol content of the lichi fruit is retained, and residual sugar with concentration of less than 4 g / L meets the national standard. The preparation method comprises the following operating steps of: (1) harvesting the lichi fresh fruit serving as the raw material; (2) removing shells and kernels; (3) juicing the lichi and adding sulfur dioxide into the juice; (4) clarifying; (5) performing alcoholic fermentation; (6) adding sulfur dioxide; (7) clarifying and separating; (8) refrigerating and ageing; and (9) degerming, filtering and bottling.

Description

1. Technical field: [0001] The invention relates to a method for making wine, in particular to a method for making dry whole juice lychee wine. 2. Background technology: [0002] Litchi (Litchi chinensis Sonn.) is an evergreen tree of the genus Litchi in the family Sapindaceae. It is an important fruit tree in the tropics and subtropics. my country has a cultivation history of more than 2,000 years. The cultivated area and output of litchi account for about 80% of the world. More than %, its main producing areas are in Guangdong, Fujian and other provinces of my country. Litchi is tender and juicy, rich in fragrance, rich in various nutrients necessary for human body, has nourishing and medicinal value, and is known as a treasure of China. [0003] However, due to the characteristics of "color change in one day, fragrance change in two days, and taste change in three days", lychees affect long-distance transportation and commodity value. Therefore, the processing, developme...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 王华
Owner NORTHWEST A & F UNIV
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