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Preparation method of litchi sparkling wine

A production method and lychee technology, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of sparkling wine types and production difficulties, poor quality control, complicated production processes, etc. The production cycle, the wine body is clear and transparent, and the taste is refreshing and comfortable.

Active Publication Date: 2013-04-24
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Litchi is not used as a raw material to brew sparkling wine, and there are many problems in the secondary fermentation, such as: long production cycle, complicated production process, high cost, poor quality control, etc.
These problems have brought certain difficulties to the types and production of sparkling wine

Method used

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  • Preparation method of litchi sparkling wine

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Embodiment Construction

[0018] In the invention, the lychee fruit is shelled and cored, squeezed, the clear juice is alcohol-fermented, and the gas in the late stage of fermentation is retained to obtain the lychee sparkling wine. The specific implementation steps are as follows:

[0019] (1) For the first time, fresh lychee fruit was used as the raw material of sparkling wine. 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).

[0020] (2) Cooling down: the grape fruit is subjected to cold treatment to make the temperature reach 2°C.

[0021] (3) Shelling and core removal: remove the fruit shell and center core, and be careful not to remain in the pulp.

[0022] (4) Squeeze to extract juice: When squeezing, control the juice yield at 50%, and add sulfur dioxide 50mg / L after squeezing to prevent the juice from oxidizing.

[0023] (5) Clarification: Add 1g / L of bentonite and 500mg / L of PVPP to the fruit j...

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Abstract

The invention relates to a preparation method of wines and in particular relates to a preparation method of a litchi sparkling wine. In the method, fresh litchi fruits are first used as the raw material of the sparkling wine, thus the original aroma characteristic of litchi fruits can be maintained, the natural value can be maintained, sugar in the fruits can be maintained and fermented to generate carbon dioxide, the damage of artificially added carbon dioxide on the mouth feeling of the fruit wine can be avoided and the brewing process can be simplified. The method comprises the following operation steps: (1) harvesting fresh litchi fruits to be used as the raw material; (2) hulling and coring; (3) squeezing to obtain juice and adding sulfur dioxide; (4) clarifying; (5) performing alcoholic fermentation; (6) racking; (7) stopping fermentation; (8) refrigerating and ageing; and (9) performing constant pressure filtration and filling.

Description

1. Technical field: [0001] The invention relates to a method for making wine, in particular to a method for making lychee sparkling 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] Litchi pulp contains a lot of sugar, vitamin C, phosphorus, calcium and a small amount of protein, fat, iron, vitamin B, etc. It tastes sweet and delicious, and is a rare nourishing product. According to the analysis of the Department ...

Claims

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Application Information

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