Production method and product of fermented litchi ice wine

Abstract

The invention provides a production method and a product of fermented litchi ice wine. The production method comprises the processes of: dipping the litchi pulp for enzymolysis, carrying out enzymolysis by using composite pectinase, cellulase and acid proteinase, freezing and concentrating the enzymolysis fruit juice at a temperature ranging from -3 to -8 DEG C a plurality of times, fermenting secondarily and ageing at a temperature ranging from 8 to 11 DEG C, clarifying and purifying by using bentonite, gelatin and silica gel solution, freezing at a temperature 0.6 DEG C higher than the ice point of the wine, and coarsely filtering and secondarily filtering to remove bacteria, thus obtaining the litchi ice wine having rich litchi fruit flavor. The production method provided by the invention is good in effect of composite enzymolysis in combination with low temperature fermentation; the fruit juice is high in sugar degree, quick to compound and clarify, increased in stability, high in alcoholic strength, pure in flavor and mellow in taste. The production method provided by the invention is applicable to the production of the fermented litchi ice wine.

Description

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AI Technical Summary

Benefits of technology

This patented technology describes methods that combine different types of enzymases together during processing (compact fusion) or slow addition of dried yeast onto cold storage before fermentations. These techniques help break down sugars by breaking them up quickly without losing their quality. Additionally, this process improves the overall production efficiency due to reduced energy consumption compared to traditional processes like autoclaving which require several hours' refrigerated cooling time. Overall these technical improvements lead to improved productivity rates and increased consumer preference towards lager wines made through such technologies.

Problems solved by technology

This patented technical problem addressed in this patent describes how to efficiently process lime cherries into commercially valuable ingredients like yellows that may benefit various consumer segments worldwide including young children's craving rootings or dyspeptic symptoms caused by excessive consumption. However current methods involve either dry milling or liquid nitrogen preservation techniques, resulting in decreased yields due to decomposition during storage. Therefore there remains room for improvement through new ways of producing frozen lychisks containing these important natural resources.

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