Brewing method of low-alcohol lychee wine

Abstract

The invention provides a brewing method of low-alcohol lychee wine. The brewing method comprises the following steps: 1, selecting and preprocessing raw materials, namely sorting, cleaning, shelling, denucleating, and pressing to obtain lychee juice; 2, preprocessing the lychee juice, namely adding an antioxidant and a clarifying agent, performing filtering separation, and instantly sterilizing at the ultrahigh temperature to obtain clarified lychee juice; 3, performing acid fermentation, namely performing acetic fermentation and / or lactic acid fermentation on the clarified lychee juice obtained in the step 2, and performing cross flow filtration to obtain fermented mash; 4, performing alcohol fermentation, namely inoculating grape wine active yeasts to the fermented mash obtained in the step 3 for alcohol fermentation, and filtering through an ultrafiltration membrane to obtain raw lychee wine; 5, blending, performing stability treatment, filling, and sterilizing. The low-alcohol lychee wine brewed by the method is rich in nutritional ingredients and flavor substances, is natural and soft in mouth feel, has the alcohol content of 2%-7%, enables people to hardly get inflamed after being drunk due to the addition of honeysuckle and chrysanthemum tea, is attractive in color due to the addition of red jujube juice, and has the effects of replenishing blood, benefiting vital energy, maintaining beauty and keeping young.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for brewing low-alcohol wine, in particular to a method for brewing low-alcohol lychee wine. Background technique [0002] Litchi is native to southern China, with a total planting area of ​​600,000 hectares and an output of more than 1.3 million tons, accounting for more than 70% of the world's total litchi production. Litchi, banana, pineapple and longan are known as the "four major fruits in the southern country" and are deeply loved by consumers. However, lychees are highly seasonal, difficult to keep fresh, and cannot be stored for a long time. At present, lychees are mainly used for processing products such as dried lychees, lychee juice or lychee wine except for fresh food. [0003] Common lychee wine is generally obtained by soaking lychee pulp with wine. For example, a Chinese invention patent with application number 01106524.9 discloses a kind of lychee wine and i...

AI Technical Summary

Problems solved by technology

The Chinese invention patent with the application number 201210369515.X discloses a method for preparing a low-alcohol lychee fruit wine beverage. The lychee fruit wine obtained by beating the pulp is fermented at low temperature, filtered and seasoned. Sweet and sour taste, the seasoning includes adding sugar, honey, rock sugar and citric acid, the compound sweet and sour taste is not soft enough, and the color of lychee wine has not been maintained

The Chinese invention patent with the application number of 201310635960.0 discloses a dry red lychee wine and its production method. After the lychees are pretreated, the ingredients are adjusted, the dry red is obtained by low-temperature fermentation with shells, extraction of the red pigment from the shells, gumming, and filtration. Litchi wine has the characteristics of attractive color, clear and transparent, and mellow taste, but the adjustment of the ingredients is to add tartaric acid and food-grade sulfurous acid solution, which has an unnatural sour taste and has the defect of not soft taste. Food is easy to get angry, and drinking too much lychee wine will also get angry, and even cause "lychee disease"