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Preparation method of lychee wine

A lychee wine and lychee technology, applied in the field of lychee wine and its preparation, can solve the problems of low added value, difficulty in preservation and storage, etc., and achieve the effects of low cost, low residual sugar, and mellow wine aroma

Inactive Publication Date: 2015-12-30
周金全
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] With the increase of fruit setting rate, the output of lychee will continue to increase, but the fresh sale of lychee has great difficulty in preservation and storage. The traditional processing methods include dried lychee and canned products, whose added value is not high. Litchi fruit wine It is becoming the main direction of researchers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of lychee wine, comprising the steps of:

[0022] (1) Pretreatment: Use fresh lychees as raw materials, wash and drain, peel, remove pits, crush, weigh and take 1000g for later use;

[0023] (2) Composition adjustment: Add deionized water and glucose to 1.5 times the weight of the crushed lychee, and adjust to 300g / L in terms of glucose;

[0024] (3) Fermentation: 80ppm of SO is first added during fermentation treatment 2 After 1.5 hours, wine active dry yeast was added according to the inoculation amount of 1.5g / L, the temperature was controlled at 28°C, the fermentation time was 5 days, and the alcohol content reached 9.0% and the fermentation was completed;

[0025] (4) Distillation: The fermented lychee wine is distilled twice by pinching the head and tail. The alcohol content of the first distillation is 18% (v / v). The alcohol content is 55% (v / v);

[0026] (5) Aging: The distilled lychee wine is aged in oak barrels; the aged lychee wine is ...

Embodiment 2

[0028] A preparation method of lychee wine, comprising the steps of:

[0029] (1) Pretreatment: Use fresh lychees as raw materials, wash and drain, peel, remove pits, crush, weigh and take 1000g for later use;

[0030] (2) Composition adjustment: Add deionized water and glucose to 1 times the weight of the crushed lychees, and adjust to 200g / L by glucose;

[0031] (3) Fermentation: 50ppm of SO is first added during fermentation treatment 2 After 1 hour, add wine active dry yeast according to the inoculation amount of 1g / L, control the temperature at 25°C, ferment for 3 days, and complete the fermentation when the alcohol content reaches 8.5%;

[0032] (4) Distillation: The fermented lychee wine is distilled twice by pinching the head and tail. The alcohol content of the first distillation is 18% (v / v). The alcohol content is 55% (v / v);

[0033] (5) Aging: The distilled lychee wine is aged in oak barrels; the aged lychee wine is cold-stabilized at -15°C. Finally, blending a...

Embodiment 3

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

[0036] (1) Pretreatment: Use fresh lychees as raw materials, wash and drain, peel, remove pits, crush, weigh and take 1000g for later use;

[0037] (2) Ingredient adjustment: Add deionized water and glucose twice the weight of the crushed lychees, and adjust to 400g / L by glucose;

[0038] (3) Fermentation: add 100ppm of SO in the fermentation process 2 After 2 hours, add wine active dry yeast according to the inoculation amount of 2g / L, control the temperature at 30°C, ferment for 6 days, and complete the fermentation when the alcohol content reaches 10%;

[0039] (4) Distillation: The fermented lychee wine is distilled twice by pinching the head and tail. The alcohol content of the first distillation is 20% (v / v). The alcohol content is 60% (v / v);

[0040] (5) Aging: The distilled lychee wine is aged in oak barrels; the aged lychee wine is cold-stabilized at -18°C. Finally, blending and filtering are c...

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Abstract

The invention relates to a preparation method of a lychee wine, belonging to the technical field of fruit wine brewing. The preparation method comprises the steps of after cleaning fresh lychee serving as raw materials, peeling and removing kernels to obtain pulp; after smashing the pulp, regulating components, then, fermenting and distilling to obtain a lychee wine; ageing the lychee wine obtained by distillation in an oak barrel, and carrying out cold stabilization on the aged lychee wine at the temperature of -10 to -18 DEG C below zero; and finally, blending and filtering. The lychee wine provided by the invention is low in residual sugar content, free of sediments after being subjected to cold stabilization, strong in fragrance and mellow in taste so as to be an elegant and fragrant lychee wine.

Description

technical field [0001] The invention relates to a lychee wine and a preparation method thereof, belonging to the technical field of fruit wine brewing. Background technique [0002] Litchi is a well-known Lingnan good fruit, which is a subtropical precious fruit. With the increase of fruit setting rate, the output of litchi will continue to increase, but the fresh sale of litchi is extremely difficult in preservation and storage, and the added value of traditional processing methods is not high, so the follow-up deep processing of litchi is particularly important. [0003] Litchi fruit is sour in taste, mild in nature and slightly warm in nature. The sugar content in the pulp is as high as 20%. It is rich in protein, multivitamins, organic acids, pectin and a large number of free amino acids and other nutrients. , regulating qi and relieving pain and other functions. However, traditional Chinese medicine believes that lychee is a product of dampness and heat. There is a fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 周金全
Owner 周金全
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