Leechee wine and preparation method thereof

A technology of lychee wine and lychee pulp, which is applied in the field of lychee wine and its preparation, can solve the problems of affecting the vision and taste, affecting the taste of the wine body, and the turbidity of the wine body, so as to achieve moderate alcohol content, transparent wine body and palatable wine body Effect

Inactive Publication Date: 2012-10-24
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the brewing of this lychee wine is only through a simple immersion, and the lychee wine produced has a certain degree of irritation and acridity, which affects the taste of the wine body; Separation, there are a lot of meat dregs in the wine, and the wine body is turbid, which affects the vision and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Raw materials

[0025] The lychees are nine-ripe and free from diseases and insect pests, such as Lingshan Feizixiao, Guiwei, Nuomici, Xiangli and other brands; the lychees picked on the same day are peeled and pitted on the same day to obtain lychee pulp. After testing, the sugar content of lychee pulp is 160mg / g.

[0026] Liquor selects rice flavor liquor for use, and its alcohol content is 45°.

[0027] The weight ratio of lychee pulp, liquor and sugar is 3:6:1.

[0028] 2. Preparation process

[0029] 1) Mix lychee pulp with white wine, soak for 3 months at 27°C, and turn the animal material once every 15 days to obtain the soaking material solution;

[0030] 2) Centrifuge the soaking liquid for 10 minutes under the condition of 6000r / min, take the supernatant, and get the wine sample;

[0031] 3) Add white sugar to the wine sample, mix well, and age at 18°C ​​for 6 months to obtain aged wine;

[0032] 4) Take the aged wine, filter it through a microporous f...

Embodiment 2

[0037] 1. Raw materials

[0038] The lychees are nine-ripe and free from diseases and insect pests, such as Lingshan Feizixiao, Guiwei, Nuomici, Xiangli and other brands; the lychees picked on the same day are peeled and pitted on the same day to obtain lychee pulp. After testing, the sugar content of lychee pulp is 150mg / g.

[0039] Liquor selects rice flavor liquor for use, and its alcohol content is 45°.

[0040] The weight ratio of lychee pulp, liquor and sugar is 3.5:5.5:1.

[0041] 2. Preparation process

[0042] 1) Mix lychee pulp with white wine, soak at 28°C for 2 months, turn over the material once every 15 days, and obtain the soaking material;

[0043] 2) Centrifuge the soaking liquid at 4000r / min for 20min, take the supernatant, and get a wine sample;

[0044] 3) Add white sugar to the wine sample, mix well, and age at 18°C ​​for 12 months to obtain aged wine;

[0045] 4) Take the aged wine, filter it through a microporous filter with a filter membrane pore s...

Embodiment 3

[0050] 1. Raw materials

[0051] The lychees are nine-ripe and free from diseases and insect pests, such as Lingshan Feizixiao, Guiwei, Nuomici, Xiangli and other brands; the lychees picked on the same day are peeled and pitted on the same day to obtain lychee pulp. After testing, the sugar content of lychee pulp is 170mg / g.

[0052] Liquor selects rice flavor liquor for use, and its alcohol content is 35°.

[0053] The weight ratio of lychee pulp, white wine and white sugar is 3:6.5:0.8.

[0054] 2. Preparation process

[0055] 1) Mix lychee pulp with white wine, soak for 4 months at 26°C, and turn the animal material every 15 days to obtain the soaking material;

[0056] 2) Centrifuge the soaking liquid for 15 minutes under the condition of 6000r / min, take the supernatant, and get the wine sample;

[0057] 3) Add white sugar to the wine sample, mix well, and age at 15°C for 6 months to obtain aged wine;

[0058] 4) Take the aged wine, filter it through a microporous fil...

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PUM

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Abstract

The invention discloses a leechee wine and a preparation method thereof. The preparation method comprises the steps of firstly, mixing the leechee fresh with white spirit ranging from 35% (v/v) to 55% (v/v) at the temperature ranging between 25 DEG C and 28 DEG C and immersing the fresh for 2 to 4 months to obtain immersed material liquid; secondly, performing centrifugal separation of the immersed material liquid, acquiring the liquid supernatant to obtain the wine sample; thirdly, adding sugar into the wine sample, mixing uniformly under at the temperature ranging between 15 DEG C and 20 DEG C and brewing for more than 3 months to obtain an aged wine; and fourthly, acquiring the aged wine, filtering the aged wine through a millipore filter, and performing filling to obtain the leechee wine. The wine comprises, by weight, 2.5 to 3.5 of leechee fresh, 5.5 to 6.5 of white spirit and 0.8 to 1.2 of sugar. The leechee wine is transparent in wine body and mellow in taste, moderate in sweet and sour flavors and has a unique flavor of litchis.

Description

technical field [0001] The invention belongs to the technical field of wine, and in particular relates to a litchi wine and a preparation method thereof. Background technique [0002] Litchi is native to China and is the best fruit in the south of the Five Ridges of China. It is beautiful in color, aroma and taste. It is well-known both at home and abroad, and is known as the "King of Fruits". Most of the litchi peels are scaly and protruding, bright red or purple. The fresh pulp is translucent and creamy, with a delicious taste. Litchi is rich in nutrition. According to analysis, every 100ml of lychee juice contains 13.20-71.72 mg of vitamin C and 12.9-21% of soluble solids. It is a nutritional product for improving health. According to the "Compendium of Materia Medica", litchi has the effects of quenching thirst, benefiting people's color, improving the mind, improving intelligence, strengthening qi, curing scrofula and tumors. Because lychees have a short shelf life, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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