Method for brewing litchi waxberry sweet wine

A lychee and sweet wine technology, which is applied in the directions of microorganism-based methods, alcoholic beverage preparation, biochemical equipment and methods, etc., can solve the problem of not brewing full-juice sweet wine, etc., and achieve full-bodied, nutritious and elegant taste. delicate effect

Inactive Publication Date: 2015-04-29
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of traditional sweet wine are mainly late-harvest grapes, and other raw materials such as lychees and ch

Method used

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  • Method for brewing litchi waxberry sweet wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Litchi raw material processing: select fresh lychee fruits with appropriate maturity, peel and remove the core, squeeze them into juice, and add 60 ppm SO 2 ;

[0029] (2) Freeze concentration: select the fresh lychee juice squeezed in step (1), add 400 ppm of PVPP to filter, and then freeze and concentrate at -6°C. When the sugar content of the juice reaches 240 g / L, stop the freeze concentration;

[0030] (3) Clarification: freeze and store the concentrated juice obtained in step (2) at -18°C for 24 hours, then thaw it, and then clarify it naturally to remove the precipitate;

[0031] (4) Red bayberry raw material processing: select fresh red bayberry fruits with a total acid content of 1-1.5 g / 100g and a total sugar content of 9-12 g / 100g, wash and squeeze into juice, and add 80 ppm SO 2 ;

[0032] (5) Mixing: Mix the concentrated lychee juice and red bayberry juice in a ratio of 2:1;

[0033] (6) Fermentation: add 200 ppm of domesticated fruit wine yeast, and...

Embodiment 2

[0042] (1) Litchi raw material processing: select fresh lychee fruits with appropriate maturity, peel and remove the core, squeeze them into juice, and add 60 ppm SO 2 ;

[0043] (2) Freeze concentration: select the fresh lychee juice squeezed in step (1), add 400 ppm of PVPP to filter, freeze and concentrate at -8°C, and stop freeze concentration when the sugar content of the juice reaches 260 g / L;

[0044](3) Clarification: freeze and store the concentrated fruit juice obtained in step (2) at -20°C for 36 hours, then thaw it out, clarify it naturally, and remove the precipitate;

[0045] (4) Red bayberry raw material processing: select fresh red bayberry fruits with a total acid content of 1-1.5 g / 100g and a total sugar content of 9-12 g / 100g, wash and squeeze into juice, and add 80 ppm SO 2 ;

[0046] (5) Mixing: Mix the concentrated lychee juice and red bayberry juice in a ratio of 4:1;

[0047] (6) Fermentation: Add 300 ppm of domesticated fruit wine yeast, and ferment...

Embodiment 3

[0056] (1) Litchi raw material processing: select fresh lychee fruits with appropriate maturity, peel and remove the core, squeeze them into juice, and add 60 ppm SO 2 ;

[0057] (2) Freeze concentration: select the fresh lychee juice squeezed in step (1), add 400 ppm of PVPP to filter, and then freeze and concentrate at -7°C. When the sugar content of the juice reaches 250 g / L, stop the freeze and concentrate;

[0058] (3) Clarification: The concentrated juice obtained in step (2) was frozen and stored at -19°C for 20 hours, then thawed, naturally clarified, and precipitated removed;

[0059] (4) Red bayberry raw material processing: select fresh red bayberry fruits with a total acid content of 1-1.5 g / 100g and a total sugar content of 9-12 g / 100g, wash and squeeze into juice, and add 80 ppm SO 2 ;

[0060] (5) Mixing: Mix the concentrated lychee juice and bayberry juice in a ratio of 3:1;

[0061] (6) Fermentation: Add 250 ppm of domesticated fruit wine yeast, and ferment...

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Abstract

The invention relates to a method for brewing litchi waxberry sweet wine and belongs to the technical field of fruit wine production. The method comprises the steps of pretreatment of litchis, freeze concentration, clarification, pretreatment of waxberries, mixing, fermentation, fermentation termination, ageing, filtering, filling and the like. The litchi waxberry sweet wine prepared by the method is mellow in fruity flavor, rich in nutrition, comfortable and refreshing, harmonious in wine body and low in bitterness, and is particularly suitable for women and the aged to drink.

Description

technical field [0001] The invention relates to a method for brewing lychee bayberry liqueur, in particular to a method for fermenting lychee bayberry liqueur with whole juice, and belongs to the technical field of fruit wine brewing. Background technique [0002] Lychee is rich in sugar, which can replenish energy and relieve fatigue and other symptoms; lychee meat is rich in vitamin C and protein; lychee is rich in vitamins, which can promote the blood circulation of fine blood vessels, prevent the occurrence of freckles, and make the skin smoother . Litchi is tender and juicy, rich in fragrance, rich in various nutrients necessary for human body, has nourishing and medicinal value, and is known as "the treasure of China". Litchi wine is a high-grade drinking wine with a long history and profound cultural connotations. However, because lychee grows in a special geographical environment, its aroma and flavor are unstable during processing, which affects the quality of the ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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