Brewing method of litchi wine

A technology for lychee wine and lychee, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of disharmony of wine aroma, loss of natural aroma of lychee, loss of olefinic components, etc. Effect

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

As the degree of fermentation increases, the carbon dioxide gas in the wine liquid rushes out of the fermentation liquid surface in a boiling state, and the olefinic components are volatile substances with low flash points, which are easily taken away by carbon dioxide gas, resulting in the loss of olefinic components.
It is precisely because the olefinic components almost disappear in the fermented liquor, resulting in the loss of the characteristic natural aroma of lychee and the disharmony of the bouquet

Method used

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  • Brewing method of litchi wine
  • Brewing method of litchi wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Peel the lychee, remove the core, take the lychee pulp and water and mix and beat the lychee in a ratio of 1:1 by weight;

[0020] 2) adjusting the pH value of the lychee pulp to 4.0, and adjusting the sugar content to 16%, inoculating active dry yeast with 0.01% weight of the lychee pulp, and fermenting at 20° C. for 6 days to obtain raw wine;

[0021] 3) Adjust the pH value of the original wine to 4.0, add 0.01% pectinase based on the weight of the original wine, the activity of the pectinase is 27000U / g, enzymolyze at 40°C for 20min to obtain the enzymolyzate;

[0022] 4) Adjust the pH value of the enzymolysis solution to 4.0, and continue to ferment at 20°C for 1 day to obtain the second wine;

[0023] 5) Centrifuge the wine for the second time, and age the filtrate for 6 months to obtain lychee wine. The alcoholic strength of lychee wine is 8.4% (v / v).

Embodiment 2

[0030] 1) Peeling and pitting the lychee, taking lychee pulp and water, mixing and beating in a ratio of 1:3 by weight;

[0031] 2) adjust the pH value of the lychee pulp to 5.0, and adjust the sugar content to 18%, inoculate active dry yeast with 0.02% of the weight of the lychee pulp, and ferment at 25°C for 8 days to obtain raw wine;

[0032] 3) Adjust the pH value of the original wine to 5.0, add 0.02% of the weight of the original wine with pectinase, the activity of the pectinase is 35000U / g, enzymolyze at 45°C for 30min, and obtain the enzymatic solution;

[0033] 4) Adjust the pH value of the enzymatic solution to 5.0, and continue to ferment at 25°C for 3 days to obtain the second wine;

[0034] 5) The wine is centrifugally filtered for the second time, and the filtrate is aged for 8 months to obtain lychee wine. The alcoholic strength of lychee wine is 8.8% (v / v).

Embodiment 3

[0036] 1) Peel the lychee, remove the core, take the lychee pulp and water and mix and beat the lychee in a ratio of 1:2 by weight;

[0037] 2) adjust the pH value of the lychee pulp to 4.5, and adjust the sugar content to 17%, inoculate active dry yeast with 0.015% of the weight of the lychee pulp, and ferment at 22°C for 7 days to obtain raw wine;

[0038] 3) Adjust the pH value of the original wine to 4.5, add 0.015% of the weight of the original wine with pectinase, the activity of the pectinase is 30000U / g, enzymolyze at 42°C for 25min to obtain the enzymatic solution;

[0039] 4) Adjust the pH value of the enzymatic solution to 4.5, and continue to ferment at 23°C for 2 days to obtain the second wine;

[0040] 5) Centrifuge the wine for the second time, and age the filtrate for 7 months to obtain lychee wine. The alcoholic strength of lychee wine is 8.6% (v / v).

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Abstract

The invention discloses a brewing method of litchi wine. The method includes the steps of: 1) removing peel and pits from litchis, taking the litchi flesh and adding water for beating; 2) adjusting the pH value of the litchi pulp to 4.0-5.0, also adjusting the sugar content to 16-18%, inoculating active dry yeast that is 0.01-0.02% of the weight of the litchi pulp, and conducting fermentation at 20-25DEG C for 6-8d so as to obtain raw wine; 3) adjusting the pH value of the raw wine to 4.0-5.0, adding pectinase, and performing enzymolysis at 40-45DEG C for 20-30min so as to obtain enzymatic hydrolysate; 4) adjusting the pH value of the enzymatic hydrolysate to 4.0-5.0, and further conducting fermentation at 20-25DEG C for 1-3d, thus obtaining secondary wine; and 5) carrying out centrifugal filtration and ageing on the secondary wine, thus obtaining the litchi wine. The fermentation method provided by the invention can retain the characteristic natural aroma of litchi, and the prepared litchi wine has harmonious wine aroma and fruity flavor, and no influence is produced on the alcohol content of the fermented matters, also the color of the wine liquid has no obvious change.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a method for brewing lychee wine. Background technique [0002] 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. The main component of litchi fresh head fragrance is olefinic components. Because there are different numbers of double bonds in the olefinic compound molecules, their degree of saturation is different. This unsaturated nature makes it easy to oxidize, polymerize, Isomerization and molecular rearrangement, etc., lead to changes in the composition of olefins. As the degree of fermentation increases, the carbon dioxide gas in the wine liquid rushes out of the...

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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