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Production method of litchi sparkling wine

A production method and lychee technology are applied in the production field of lychee sparkling wine, which can solve the problems of easy browning, unstable flavor, affecting the quality of lychee sparkling wine, etc., and achieve the effects of refreshing taste, cool and transparent wine body

Inactive Publication Date: 2017-08-18
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the typical flavor and nutritional components of lychee are significantly different from other fruits, the flavor is unstable during processing, which seriously affects the quality of lychee sparkling wine
At present, all lychee sparkling wine products have the problems of easy browning, no storage resistance, low fruit aroma, and incongruity between fruit aroma and wine aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Shell and core the lychees, squeeze the pulp to extract the juice;

[0018] 2) Add 30 mg / L of sulfur dioxide to lychee juice, then add 1 g / L of bentonite, let it stand at 0°C for 24 hours, take the clarified liquid, inoculate active dry yeast with a weight of 0.01% of the clarified liquid, and ferment at 20°C for 6 God, get the original wine;

[0019] 3) transfer the original wine into a sealed tank and continue to ferment for 3 days to obtain the second wine;

[0020] 4) The second wine is centrifuged and aged at -4°C for 6 months to obtain lychee wine.

Embodiment 2

[0022] 1) Shell and core the lychees, squeeze the pulp to extract the juice;

[0023] 2) Add 50 mg / L of sulfur dioxide to lychee juice, then add 1 g / L of bentonite, let stand at 0°C for 24 hours, take the clarified liquid, inoculate active dry yeast with 0.02% of the clarified liquid weight, and ferment at 25°C for 8 God, get the original wine;

[0024] 3) Transfer the original wine into a sealed tank and continue to ferment for 5 days to obtain the second wine;

[0025] 4) The second wine is centrifuged and aged at 0°C for 6 months to obtain lychee wine.

Embodiment 3

[0027] 1) Shell and core the lychees, squeeze the pulp to extract the juice;

[0028] 2) Add 40mg / L of sulfur dioxide to litchi juice, then add 1g / L of bentonite, let stand at 0°C for 24h, take the clarified liquid, inoculate active dry yeast with 0.015% of the clarified liquid weight, and ferment at 22°C for 7 God, get the original wine;

[0029] 3) transfer the original wine into a sealed tank and continue to ferment for 4 days to obtain the second wine;

[0030] 4) The second wine is centrifuged and aged at -2°C for 6 months to obtain lychee wine.

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Abstract

The invention discloses a production method of litchi sparkling wine. The method includes the steps of: 1) removing peel and pits from litchis, and pressing the flesh to obtain juice; 2) clarifying the litchi juice, taking the clarified liquid, inoculating active dry yeast that is 0.01-0.02% of the weight of the clarified liquid, and performing fermentation at 20-25DEG C for 6-8d so as to obtain raw wine; 3) transferring the raw wine into a sealed tank for further fermentation for 3-5d so as to obtain a secondary wine; and 4) carrying out centrifugal filtration, cold storage and ageing on the secondary wine, thus obtaining the litchi wine. The method provided by the invention employs litchis as the raw materials to make sparkling wine, the whole process is carried out at low temperature, preserves the natural ingredients of litchi as much as possible, and the prepared sparkling wine has cool and transparent wine body, and refreshing taste.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a production method of lychee sparkling wine. Background technique [0002] Sparkling wine is a very popular wine in the international market, with a large annual consumption. Sparkling wine is usually fermented and brewed from artificially cultivated berries. The raw material of traditional sparkling wine is mainly to carry out secondary fermentation with grape juice. [0003] Litchi is a unique fruit in southern my country. It has soft flesh, high sugar content, appropriate amount of organic acids and various amino acids, high nutritional value and unique flavor. It is known as a treasure among fruits. The lychee wine brewed at low temperature has unique flavor and rich nutrition, and is deeply loved by people. Because the typical flavor and nutritional components of lychee are significantly different from other fruits, the flavor is unstable during pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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