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Brewing method of fruit aroma litchi wine

A lychee wine, fruit-flavored technology, applied in microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problem of decreased ester content, uncontrollable fermentation process, and weak fruit flavor of lychee wine. And other issues

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

The esters in lychee wine are the most important components of the aroma components in wine. However, the conventional fermentation process is uncontrollable, resulting in a decrease in the content of esters, resulting in a lack of fruity aroma in lychee wine.

Method used

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  • Brewing method of fruit aroma litchi wine
  • Brewing method of fruit aroma litchi wine
  • Brewing method of fruit aroma litchi wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Peel the lychee, remove the core, take the lychee pulp and add water to make a pulp. The weight ratio of the pulp to water is 1:1. 200mg / L lychee pulp, pectinase activity 27000U / g, enzymatic hydrolysis at 40°C for 20min, inactivate the enzymolysis solution, filter, and the filtrate is lychee juice;

[0020] 2) Add water to the pineapple pulp, the weight ratio of pulp to water is 1:1, adjust the pH value of pineapple pulp to 4.0, add pectinase for enzymatic hydrolysis, the amount of pectinase added is 200mg / L pineapple pulp, pectin Enzyme activity is 27000U / g; enzymolyze at 40°C for 20min, inactivate the enzymolyzate, filter, and the filtrate is pineapple juice;

[0021] 3) Mix lychee juice and pineapple juice in a weight ratio of 10:0.1, adjust the sugar content of the mixed juice to 16%, inoculate active dry yeast with a weight of 0.01% of the mixed juice, and ferment at 20°C for 15 days to obtain raw wine;

[0022] 4) Centrifuge the original wine, and age the filt...

Embodiment 2

[0028] 1) Peel and pit the lychee, take the lychee pulp and add water to make a pulp, the weight ratio of the pulp to water is 1:3, adjust the pH value of the lychee pulp to 5.0, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 220mg / L lychee pulp, pectinase activity 35000U / g, enzymatically hydrolyze at 50°C for 30min, inactivate the enzymatic hydrolyzate, filter, and the filtrate is lychee juice;

[0029] 2) Add water to the pineapple pulp, the weight ratio of pulp to water is 1:3, adjust the pH value of pineapple pulp to 5.0, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 220mg / L pineapple pulp, pectin Enzyme activity is 35000U / g; enzymolysis at 50°C for 30 minutes, inactivation of the enzymolysis solution, filtration, and the filtrate is pineapple juice;

[0030] 3) mix lychee juice and pineapple juice at a weight ratio of 10:0.15, adjust the sugar content of the mixed juice to 18%, inoculate active dry yeast with a ...

Embodiment 3

[0033] 1) Peel and pit the lychee, take the lychee pulp and add water to make a pulp, the weight ratio of the pulp to water is 1:2, adjust the pH value of the lychee pulp to 4.5, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 210mg / L lychee pulp, pectinase activity 30000U / g, enzymolysis at 45°C for 25min, inactivate the enzymolysis solution, filter, the filtrate is lychee juice;

[0034] 2) Add water to the pineapple pulp, the weight ratio of pulp to water is 1:2, adjust the pH value of pineapple pulp to 4.5, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 210mg / L pineapple pulp, pectin Enzyme activity is 30000U / g; enzymolysis at 45°C for 25 minutes, inactivation of the enzymolysis solution, filtration, and the filtrate is pineapple juice;

[0035] 3) mix lychee juice and pineapple juice at a weight ratio of 10:0.13, adjust the sugar content of the mixed juice to 17%, inoculate active dry yeast with a weight of 0.015% ...

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Abstract

The invention discloses a brewing method of fruit aroma litchi wine. The method includes the steps of: 1) removing peel and pits from litchis, beating the litchi flesh, adjusting the pH value of the litchi pulp, adding pectinase for enzymolysis, and filtering the enzymatic hydrolysate to obtain filtrate, i.e. litchi juice; 2) adding water into pineapple flesh and performing beating, adjusting the pH value of the pineapple pulp, adding pectinase for enzymolysis, and filtering the enzymatic hydrolysate to obtain filtrate, i.e. pineapple juice; 3) mixing the litchi juice with the pineapple juice according to a weight ratio of 10:0.1-0.15, adjusting the sugar content of the mixed juice to 16-18%, inoculating active dry yeast that is 0.01-0.02% of the weight of the mixed juice, and conducting fermentation at 20-25DEG C for 15-20d, thus obtaining raw wine; and 4) carrying out centrifugal filtration on the raw wine, and performing ageing, thus obtaining litchi wine. According to the method, a small amount of pineapple juice is added in the litchi fermentation process to improve the activity of alcohol acyl invertase in the fermentation broth, thus improving synthesis of ester matters, and enhancing the fruit aroma of the litchi wine.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a method for brewing fruit-flavored 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 esters in lychee wine are the most important components of the aroma components in the wine. However, the conventional fermentation process is uncontrollable, resulting in a decrease in the content of esters, resulting in a lack of fruity aroma in lychee wine. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for brewing fruit-flavored lychee wine. In the method, a small...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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