Litchi wood chips for aging fruit wine and its preparation and application technology

A technology of lychee wood chips and fruit wine, which is applied in the preparation of alcoholic beverages, manufacturing tools, wood processing equipment, etc., can solve the problems of occupying a large container, large loss of fruit wine, and high labor intensity, and achieve accelerated ripening, comfortable aroma, and convenience. The effect of control

Active Publication Date: 2016-01-20
广东省九江酒厂有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the aging methods of fruit wine include oak barrels, pottery vats, stainless steel, etc. The process is natural maturation, and it usually takes a long time to reach the level of sale and drinking. It takes a long time, takes up a lot of containers, is labor-intensive, and consumes a lot of fruit wine.

Method used

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  • Litchi wood chips for aging fruit wine and its preparation and application technology
  • Litchi wood chips for aging fruit wine and its preparation and application technology

Examples

Experimental program
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Effect test

Embodiment 1

[0046] The preparation of embodiment 1 aging fruit wine with lychee wood chip:

[0047] Remove bark slices from lychee wood, the size of the slices is 60-100mm long, 10-40mm wide, and 2-5mm thick; pick out dark reddish-brown wood chips, wash them with water and 50% ethanol in turn, and dry them in the air ; Add 60U / ml cellulase for degradation treatment, the temperature is 30-40°C, the enzymolysis time is 24-48 hours, and dry in the air; treat with a 250nm ultraviolet lamp for 24-48 hours; treat with an infrared oven at 170-220°C 15-45 minutes; to obtain lychee wood chips for aging fruit wine.

[0048] The process flow diagram of the above-mentioned aging fruit wine with lychee wood chip preparation method is as follows figure 1 shown;

[0049] In the preparation process of lychee wood chips for aging fruit wine, according to the degree of roasting of lychee wood chips, it can be divided into light, medium and deep roasting; among them, light roasting is infrared roasting te...

Embodiment 2

[0051] Aging of lychee fruit wine: 20-50 years old lychee wood removes the bark slices, the size of the slices is 70-90mm long, 20-30mm wide, and 2-5mm thick. Wash away impurities with 50% ethanol, remove and dry, bake in an oven at 100°C for 48 hours, and then irradiate with ultraviolet light with a wavelength of 250nm for 48 hours to degrade part of the lignin of lychee wood, and then lychee wood chips enter the infrared In the baking process, treat in an infrared oven at 180°C for 25 minutes to destroy the functional groups of lignin, further degrade part of lignin, and produce a special roasted aroma. After the technical requirements, it shall be sealed and stored for later use. The fermented lychee fruit wine is pumped from the bottom of the wine storage tank until it is full, and 1-5‰ of lychee wood chips are added to the wine, and the top is filled with nitrogen, and the temperature of the wine is kept at 15-20°C. Pass clean air into the wine to control the oxygen cont...

Embodiment 3

[0053] Aging of dragon fruit wine: remove the bark slices from lychee wood over 50 years old, the slice size is 70-90mm long, 20-30mm wide, and 2-5mm thick. % ethanol to wash away impurities, remove and dry, bake in an oven at 100°C for 48 hours, and then irradiate with an ultraviolet lamp with a wavelength of 250nm for 48 hours to degrade part of the lignin of the lychee wood, and then the lychee wood chips enter the infrared oven. In the roasting process, treat in an infrared oven at 180°C for 20 minutes to destroy the functional groups of lignin, further degrade part of lignin, and produce a special roasted aroma. When required, store in a sealed container for later use. The fermented dragon fruit wine is pumped from the bottom of the wine storage tank until it is full, and 10-15‰ litchi wood chips are added to the wine, and the top is filled with nitrogen. The temperature of the wine is kept at 15-20°C, Pass clean air into the wine to control the oxygen content in the win...

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Abstract

The invention discloses a litchi wood chip for ageing fruit wine, preparation and application process of the litchi wood chip, and belongs to the field of fruit wine ageing technology. The invention further provides a preparation method of the litchi wood chip for ageing fruit wine, wherein novel ageing wood (accelerant) litchi wood is prepared to litchi wood chip for ageing fruit wine. The invention also provides the application process of the litchi wood chip for ageing fruit wine. According to the invention, the novel litchi wood chip for ageing fruit wine is adopted, the micro-oxygenation technology is utilized, and the litchi wood chip and litchi wood products are combined to enable fruit wine to mature within relatively short period, and endow the fruit wine with elegant and comfortable fragrance and soft and rich taste, and the litchi wood chip can be used for ageing various fruit wines. With adoption of the application process of the litchi wood in ageing fruit wine, the problems that the existing fruit wine ageing method consumes longer time, uses a large amount of containers, and is large in labor intensity and great in fruit wine loss, are solved.

Description

technical field [0001] The invention belongs to the technical field of fruit wine aging, in particular to a lychee wood chip for aging fruit wine and its preparation and application process. Background technique [0002] Fruit wine must go through the aging process to reach maturity, so that the aroma is more harmonious and comfortable, the taste is softer and fuller, and the best drinking effect is achieved. At present, the aging methods of fruit wine include oak barrels, pottery vats, stainless steel, etc. The process is natural maturation, and it generally takes a long time to reach the level of sale and drinking. It takes a long time, takes up a lot of containers, is labor-intensive, and consumes a lot of fruit wine. . Contents of the invention [0003] In order to overcome the shortcomings and deficiencies of the prior art, the primary purpose of the present invention is to provide a method for preparing lychee wood chips for aging fruit wine. In the present inventi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B27K5/00C12H1/22C12H1/12
Inventor 何松贵曹荣冰刘幼强罗展英郭梅君
Owner 广东省九江酒厂有限公司
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