Lychee liqueur and brewing method thereof

A technology of liqueur and lychee, which is applied in the field of wine making, can solve the problems of easy oxidation and browning of wine quality, and affect product quality, etc., and achieve the effect of full-bodied taste and complete wine body

Active Publication Date: 2011-11-23
广州市顺昌源酒业有限公司
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Litchi wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because lychee grows in a special geographical environment, its aroma and flavor are unstable during processing, which affects the quality of the product.
Although the current low-alcohol fruity lychee wine processing technology has been greatly improved, there are still problems such as easy oxidation of wine quality, easy loss of fruit aroma, unstable color of fruit wine, and easy browning.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select 10 tons of lychee raw fruit, after shelling, core removal and pressing, pour it into a fermentation tank, lower the temperature of the juice to 5~8°C, add 500g of pectinase, soak it at low temperature for 24 hours, separate it, add citric acid to adjust the acidity to pH 3.2~3. Add 300g of active dry yeast produced by the French Laman Group for fermentation. The fermentation temperature is controlled at 12~15°C. After 10 days, the fermentation ends to obtain lychee fermented wine, which is stored for aging and blended after 2 months.

[0027] Squeeze the remaining pomace, add the same volume of purified water, white sugar, citric acid, adjust the sugar content to 140~170g / L, pH3.6~3.7; add the pomace with adjusted sugar acidity to VL1 active dry yeast for fermentation, The temperature is controlled at 15~20°C. Distillation is carried out after the fermentation is over. The first distillation reaches 25~32% vol, the head and the tail are cut off, and then the liquo...

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PUM

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Abstract

The invention discloses a lychee liqueur and a brewing method thereof. The brewing method comprises the steps of: squeezing lychee to obtain juice, adjusting the sourness of the juice, and carrying out low-temperature fermentation on the juice to obtain lychee fermented wine; carrying out component adjustment, low-temperature fermentation, distillation by stages, storage in a wine tank and aging storage in an oak tank on the lychee residues to obtain 68-72vol% lychee brandy; mixing the lychee fermented wine and the lychee brandy in a certain proportion, blending, freezing, testing and packaging to obtain a lychee liqueur finished product. The lychee liqueur obtained in the invention is golden in color, clear and transparent, and has pure and dense lychee flavor, wine flavor and oak flavorand soft, natural and mellow tastes.

Description

[0001] technical field [0002] The invention relates to a litchi liqueur and a brewing method thereof, belonging to the technical field of wine making. Background technique [0003] Litchi wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because lychee grows in a special geographical environment, its aroma and flavor are unstable during processing, which affects the quality of the product. Although the current low-alcohol fruity lychee wine processing technology has been greatly improved, there are still problems such as easy oxidation of wine quality, easy loss of fruit aroma, unstable color of fruit wine, and easy browning. Contents of the invention [0004] The technical problem to be solved by the present invention is to make up for the deficiencies of the prior art, and the purpose is to provide a unique brewing method for lychee liqueur, which can be used to produce lychee liqueur with strong fruity and oak aroma. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 武春联郑建中卫高利刘芳芳
Owner 广州市顺昌源酒业有限公司
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