Fermentation type lichee wine flavouring method

A lychee wine, fermentation type technology, applied in the field of alcoholic beverages, can solve problems such as loss of original fruit flavor, achieve the effects of good transparency and accelerated release

Active Publication Date: 2015-04-08
佛山桂承生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a method for increasing the aroma of fermented lychee wine, which introduces the wine-returning fermentation method...

Method used

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  • Fermentation type lichee wine flavouring method
  • Fermentation type lichee wine flavouring method
  • Fermentation type lichee wine flavouring method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, the flavoring method of fermented lychee wine of the present invention:

[0031] (1) Select mature lychees that are free from rot and deterioration, no pests and diseases as raw materials, remove the skins and pits, wash and drain the lychee pulp, mix the lychee pulp and water into a beater according to the weight ratio of 1:1, and then add the lychee 0.01% K by pulp weight 2 S 2 o 5 Antioxidant, start the beater and beat to get lychee pulp;

[0032] (2) Use citric acid to adjust the pH value of the lychee pulp in step (1) to 4.0, then add pectinase for enzymolysis, the enzymolysis time is 2 hours, control the temperature at 45°C during the enzymolysis process, and use gauze to complete the enzymolysis Filter and separate the pomace to obtain lychee juice; the activity of the pectinase is 27000U / g, and the amount of pectinase added is 200mg / L (lychee pulp);

[0033] (3) Adjustment step (2) The pH value of lychee juice is 4.0, add white sugar to adjust...

Embodiment 2

[0037] Embodiment 2, the flavoring method of fermented lychee wine of the present invention:

[0038] (1) Select mature lychees that are free from rot and deterioration, no pests and diseases as raw materials, remove the skins and pits, wash and drain the lychee pulp, mix the lychee pulp and water into a beater according to the weight ratio of 1:1, and then add the lychee 0.01% K by pulp weight 2 S 2 o 5 Antioxidant, start the beater and beat to get lychee pulp;

[0039] (2) Use citric acid to adjust the pH value of lychee pulp in step (1) to 5.0, then add pectinase for enzymatic hydrolysis, the enzymatic hydrolysis time is 4 hours, control the temperature at 50°C during the enzymatic hydrolysis process, and use gauze to complete the enzymatic hydrolysis Filtrate and separate the pomace to obtain lychee juice; the activity of the pectinase is 27000U / g, and the amount of pectinase added is 220mg / L (lychee pulp);

[0040] (3) Adjustment step (2) The pH value of lychee juic...

Embodiment 3

[0044] Embodiment 3, the flavoring method of fermented lychee wine of the present invention:

[0045] (1) Select mature lychees that are free from rot and deterioration, no pests and diseases as raw materials, remove the skins and pits, wash and drain the lychee pulp, mix the lychee pulp and water into a beater according to the weight ratio of 1:1, and then add the lychee 0.01% K by pulp weight 2 S 2 o 5 Antioxidant, start the beater and beat to get lychee pulp;

[0046] (2) Use citric acid to adjust the pH value of lychee pulp in step (1) to 4.5, then add pectinase for enzymolysis, the enzymolysis time is 2 hours, control the temperature at 45°C during the enzymolysis process, and use gauze to complete the enzymolysis Filter and separate the pomace to obtain lychee juice; the activity of the pectinase is 27000U / g, and the amount of pectinase added is 200mg / L (lychee pulp);

[0047] (3) Adjustment step (2) The pH value of lychee juice is 4.5, add white sugar to adjust th...

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Abstract

The invention belongs to the technical field of alcoholic drinks, and specifically discloses a fermentation type lichee wine flavouring method which is as follows: peeling and denucleating lichee, mixing with water, pulping, then adjusting pH value, adding pectinase for enzymolysis, after the enzymolysis, separating pomace, then adjusting the initial fermentation sugar content and acidity, inoculating yeast fluid, fermenting at 20-25 DEG C for 6 days, filtering to obtain raw wine; mixing the raw wine and lichee juice, fermenting and returning liquor two times at 20-25 DEG C; continuing second returned liquor aging for 3-6 months, filtering, sterilizing and bottling for preparation of a lichee wine product. The lichee wine prepared by the preparation method has full-bodied pleasant lichee flavor and bouquet, the wine body is pale yellow, clear and transparent, fresh in taste, soft and mellow in wine quality, rich in a variety of amino acids, phenols, organic acids, vitamins and potassium and other mineral nutrients.

Description

technical field [0001] The invention belongs to the technical field of alcoholic beverages, and in particular relates to a method for increasing the aroma of fermented lychee wine. Background technique [0002] Litchi (Litchi chinensis Sonny.), also known as Lizhi, is one of the famous Lingnan specialty fruits in my country. It is beautiful in color, high in quality, sweet in taste, crisp in meat, rich in nutrition and known as the "King of Fruits", and is well received by consumers. favorite. [0003] According to Li Shizhen's "Compendium of Materia Medica" records: "Always eat lychees, can nourish the brain and keep fit, treat miasma and swelling, appetizers and spleen, dry products can replenish vitality, and are a tonic for puerpera and the elderly." It can be seen that lychees have very good health care functions. Lychee pulp is rich in nutrients and functional components. Every 100g of lychee fresh pulp contains 16.53g of sugar, 276kJ of energy, 0.83g of protein, 0.44...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 杨敏刘长海邓开野赵翾林霖玉
Owner 佛山桂承生物科技有限公司
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