Litchi wine and preparation method thereof

A technology of lychee wine and lychee, which is applied in the field of lychee wine and its preparation, can solve the problems of difficulty in storage and preservation, short preservation time, and low added value, and achieve the effects of simplifying the brewing process, preserving natural value, and maintaining aroma characteristics

Active Publication Date: 2015-07-01
灵山县荔乡天然果酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, lychees are not resistant to storage. Because of the characteristic of "changing color in one day, changing fragrance in two days, and changing taste in three days", it affects the long-distance transportation and commodity value. It is easy to brown and rot after harvesting, making it difficult to store and keep fresh.
Therefore, the processing, development and utilization of fresh lychees are carried out to solve a series of problems such as low product processing rate, low added value, short preservation time, and inability to develop the long-term lychee market, so as to fully utilize the economic benefits and social benefits of lychees after harvesting. benefit purpose

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of lychee wine, comprising the steps of:

[0028] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0029] 2) Dipping and extraction: put the lychee pulp in a sealed dipping tank, add white wine with an alcohol content of 32 degrees as the dipping solution, soak the litchi flesh, and soak for 72 hours at a low temperature below 15°C. After completion, transfer the lychee juice to wine storage Can;

[0030] 3) Juice extraction: squeeze the lychee meat after soaking and extracting the lychee juice wine, collect the juice, add pectinase with a juice weight of 0.5% to the juice, let it stand for clarification, filter, and transfer the clear juice filtrate to a fermenter;

[0031] 4) Fermentation: adjust the residual sugar of lychee juice to 200g / L, pH value 3.2, alcohol content ...

Embodiment 2

[0035] A preparation method of lychee wine, comprising the steps of:

[0036] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0037] 2) Dipping and extraction: put the lychee pulp in a sealed dipping tank, add rice wine with an alcohol content of 58% as the dipping solution, soak the lychee flesh, and soak for 72 hours at a low temperature below 15°C. After completion, transfer the lychee juice to wine storage Can;

[0038] 3) Juice extraction: squeeze the lychee meat after soaking and extracting the lychee juice wine, collect the juice, add pectinase with a juice weight of 0.6% to the juice, let it stand for clarification, filter, and transfer the clear juice filtrate to a fermenter;

[0039] 4) Fermentation: adjust the residual sugar of lychee juice to 180g / L, pH value 3.8, alcohol content 4°, and ...

Embodiment 3

[0043] 1) Raw material selection and treatment: select fresh lychees, remove branches and leaves, diseased fruit, rotten fruit, rotten fruit, immature fruit, wash, drain, peel, remove core, and remove rotten pulp and residual core;

[0044] 2) Dipping and extraction: put the lychee pulp in a sealed dipping tank, add rice wine with an alcohol content of 45% as the dipping solution, soak the lychee flesh, and soak for 72 hours at a low temperature below 15°C. After completion, transfer the lychee juice to wine storage tank; repeat step 2) again;

[0045] 3) Juice extraction: squeeze the lychee meat after soaking and extracting the lychee juice wine, collect the juice, add pectinase with a juice weight of 0.6% to the juice, let it stand for clarification, filter, and transfer the clear juice filtrate to a fermenter;

[0046] 4) Fermentation: adjust the residual sugar of lychee juice to 160g / L, pH value 3.5, alcohol content 4°, then add SO respectively 2 60㎎ / L, 5% highly active y...

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PUM

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Abstract

The invention discloses a preparation method of a litchi wine, which comprises the following steps: raw material selection and treatment, impregnation and extraction, juice extraction, fermentation, mixing, aging, blending, filtering, filling, and sterilization to obtain the finished product. By adopting a two-stage method, the litchi flesh is firstly impregnated at low temperature, the squeezed litchi juice is fermented, and the litchi flesh and litchi juice are mixed and aged. The litchi wine produced by the technique has the natural luscious flavor of litchi, has favorable color, aroma and flavor, and also has the special bouquet of the litchi wine.

Description

technical field [0001] The invention relates to a kind of wine, specifically the wine prepared from litchi as a raw material, and also relates to a preparation method of the wine. Background technique [0002] Together with bananas, pineapples and longan, lychees are known as the "four major fruits in the southern country". 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 native to southern China and is a subtropical fruit tree, an evergreen tree about 10 meters high. The peel has scale-like protrusions, bright red, purple. When the pulp is fresh, it is translucent and creamy, with a delicious taste. Litchi is tender a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 刘梅丹
Owner 灵山县荔乡天然果酒厂
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