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Brewage method of litchi sparkling wine

A technology of sparkling wine and lychee, applied in the brewing of lychee sparkling wine, in the field of brewing sparkling wine with whole lychee juice, which can solve the problems of high production cost, high degree of fermentation, low sugar content in wine, etc., and achieve nutrition retention Components and aroma substances, chemical reaction speed increase, fruity aroma 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

CN201110153149.X discloses a method for making lychee sparkling wine. The invention uses fresh lychee fruit as the raw material of the sparkling wine, which keeps the aroma characteristics of the lychee fruit itself, preserves its natural value, and retains the sugar fermentation of the fruit itself to produce carbon dioxide gas. Carbon dioxide is added, but the fermentation temperature is high and the degree of fermentation is relatively high, so lychee wine is prone to browning, and the sugar content of the wine is low, which cannot meet the needs of some consumers
CN200610035067.4 discloses a lychee sparkling wine and its brewing method. The invention uses fresh lychee as raw material, washes and drains, peels, removes pits, crushes, squeezes, bioenzyme hydrolyzes, adjusts components, and cools wine active dry yeast. Fermentation, termination of fermentation, clarification and filtration to obtain raw lychee wine, after freezing treatment, lowered to below -4°C, filtered through a filter, and then entered into a soda mixer, mixed with a certain amount of raw lychee wine and carbon dioxide to obtain lychee sparkling wine, the lychee juice of this invention The acquisition of lychee needs to go through enzymatic hydrolysis steps, the process is complicated, the production cost is high, and additional sugar needs to be added, so it has a certain impact on the flavor of lychee wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of brewing method of lychee sparkling wine, comprises the following steps:

[0026] (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 ;

[0027] (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 180 g / L, stop the freeze concentration;

[0028] (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;

[0029] (4) Fermentation: add 200 ppm of domesticated fruit wine yeast, and ferment with temperature control;

[0030] (5) Stop fermentation: when the residual sugar content is 45g / L, add 60 ppm SO 2 stop fermentation;

[0031] (6) Aging and filtration: natural clarification and back pouring, adop...

Embodiment 2

[0037] A kind of brewing method of lychee sparkling wine, comprises the following steps:

[0038] (1) Lychee raw material processing: select fresh lychee fruit, peel and remove the core, squeeze it into juice, and add 60 ppm SO 2 ;

[0039] (2) Freeze concentration: Select the fresh lychee juice squeezed in step (1), add 400 ppm of PVPP to filter, freeze and concentrate at -6~-8°C, stop freezing when the sugar content of the juice reaches 200 g / L concentrate;

[0040] (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;

[0041] (4) Fermentation: Add 300 ppm of domesticated fruit wine yeast, and ferment with temperature control;

[0042] (5) Stop fermentation: when the residual sugar content is 55 g / L, add 60 ppm of SO 2 stop fermentation;

[0043] (6) Aging and filtering: natural clarification and back pouring, intermittent microwave aging treatmen...

Embodiment 3

[0049] A kind of brewing method of lychee sparkling wine, comprises the following steps:

[0050] (1) Lychee raw material processing: select fresh lychee fruit, peel and remove the core, squeeze it into juice, and add 60 ppm SO 2 ;

[0051] (2) Freeze concentration: select the fresh lychee juice squeezed in step (1), add 400 ppm of PVPP to filter, freeze and concentrate at -7°C, and stop freeze concentration when the sugar content of the juice reaches 190 g / L;

[0052] (3) Clarification: The concentrated fruit juice obtained in step (2) was frozen and stored at -19°C for 30 hours, then thawed, and naturally clarified to remove the precipitate;

[0053] (4) Fermentation: add 250 ppm of domesticated fruit wine yeast, and ferment with temperature control;

[0054] (5) Stop fermentation: when the residual sugar content is 50 g / L, add 60 ppm of SO 2 stop fermentation;

[0055] (6) Aging and filtration: natural clarification and back pouring, adopt intermittent microwave aging ...

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PUM

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Abstract

The invention relates to a brewage method of litchi sparkling wine, belonging to the technical field of brewage of sparkling wine. The preparation method comprises the following steps: litchi raw material treatment, freeze concentration, clarifying, fermentation, fermentation termination, aging, filtration, carbon dioxide addition, filling and the like. The litchi sparkling wine produced by the method has thick fruit smell, abundant nutrition, good and smooth taste, coordinated wine body and low bitterness.

Description

technical field [0001] The invention relates to a method for brewing litchi sparkling wine, in particular to a method for brewing sparkling wine with litchi whole juice, and belongs to the technical field of sparkling wine brewing. Background technique [0002] Lychee wine is a high-grade drinking wine with a long history and profound cultural connotation. Because of its unique flavor and high quality, lychee wine is deeply loved by people. Therefore, there are many studies on the brewing technology of lychee wine. CN200510101389.X discloses a dry lychee wine and its brewing method, which includes extracting juice from lychee as raw material, yeast low-temperature fermentation, biological enzyme hydrolysis, metabolism-controlled fermentation, gumming, clarification and filtration to obtain raw wine, and the raw wine is then passed through the wine body Stability treatment; CN200510101388.5 discloses a kind of lychee brandy and its preparation method. The raw material is ferm...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12H1/16
CPCC12G3/02C12H1/16
Inventor 张斌薛子光吴军张天义王春宁
Owner HUIZHOU UNIV
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