Brewing method of litchi full-fermented wine

A full-fermentation and lychee technology, applied in the field of fruit wine brewing, can solve the problems of bitterness, weak structure and unstable flavor of wine, achieve the effect of rich and harmonious fruit aroma and wine aroma, short fermentation time and increase alcohol content

Inactive Publication Date: 2017-09-01
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 wine
Lychee wine generally uses lychee pulp as raw material, and its finished product color is light yellow to golden yellow, and cannot produce other hues such as red, resulting in a single appearance and quality of the product, and the taste is relatively thin and the structure is not strong.
Although the prior art fermentation with shells can improve the color of the product and produce a red hue, as the alcohol content increases, a large amount of bitter substances in the fruit shell will be leached into the wine, making the wine very bitter and reducing the quality of the lychee wine. quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) directly beating the litchi fruit with shell and core;

[0022] 2) adjust the pH value of lychee pulp to 4.0, inoculate active dry yeast with 0.01% of the weight of lychee pulp, and ferment at 15°C for 3 days to obtain the first wine;

[0023] 3) Add 1g / L bentonite to the first wine, let it stand at 0°C for 1 hour, the supernatant is the clarified liquid, adjust the pH value of the clarified liquid to 4.0, adjust the sugar content to 16%, and inoculate the clarified liquid with a weight of 0.01 % active dry yeast, fermented at 15°C for 2 days to obtain the second wine;

[0024] 4) Add 1g / L bentonite to the second wine, let it stand at 0°C for 12 hours, the supernatant is the second clarification liquid, adjust the pH value of the second clarification liquid to 4.0, and adjust the sugar content to 16% , inoculate active dry yeast with 0.01% of the clarified liquid weight for the second time, and ferment for 6 days at 15°C to obtain the third wine;

[0025] 5) The th...

Embodiment 2

[0033] 1) directly beating the litchi fruit with shell and core;

[0034] 2) adjust the pH value of lychee pulp to 5.0, inoculate active dry yeast with 0.02% weight of lychee pulp, and ferment at 20° C. for 5 days to obtain the first wine;

[0035] 3) Add 3g / L bentonite to the first wine, let stand at 4°C for 3 hours, the supernatant is the clarified liquid, adjust the pH value of the clarified liquid to 5.0, adjust the sugar content to 18%, and inoculate the clarified liquid with a weight of 0.02 % active dry yeast, fermented at 20°C for 4 days to obtain the second wine;

[0036] 4) Add 3g / L bentonite to the second wine, let it stand at 4°C for 24 hours, the supernatant is the second clarification liquid, adjust the pH value of the second clarification liquid to 5.0, and adjust the sugar content to 18% , inoculate active dry yeast with 0.02% of the clarified liquid weight for the second time, and ferment for 8 days at 20°C to obtain the third wine;

[0037] 5) The third win...

Embodiment 3

[0040] 1) directly beating the litchi fruit with shell and core;

[0041] 2) adjust the pH value of lychee pulp to 4.5, inoculate active dry yeast with 0.015% of the weight of lychee pulp, and ferment at 18° C. for 4 days to obtain the first wine;

[0042] 3) Add 2g / L bentonite to the first wine, let it stand at 2°C for 2 hours, the supernatant is the clarified liquid, adjust the pH value of the clarified liquid to 4.5, adjust the sugar content to 17%, and inoculate the clarified liquid with a weight of 0.015 % active dry yeast, fermented at 17°C for 3 days to obtain the second wine;

[0043] 4) Add 1.5g / L bentonite to the second wine, let it stand at 2°C for 18 hours, the supernatant is the second clarification liquid, adjust the pH value of the second clarification liquid to 4.5, and adjust the sugar content to 17 %, inoculate the active dry yeast of 0.015% of the clarified liquid weight for the second time, and ferment for 7 days at 17°C to obtain the third wine;

[0044]...

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PUM

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Abstract

The invention discloses a brewing method of a litchi full-fermented wine. The method comprises the following steps: (1) directly pulping litchi fruits with shells and cores; (2) adjusting the pH value of litchi pulp, inoculating a yeast for fermentation for 3-5d to obtain a first wine; (2) clarifying the first wine, adjusting the pH value of the clarified liquid, adjusting the sugar degree to be 16-18%, inoculating the yeast, fermenting at 15-20 DEG C for 2-4d to obtain second wine; (4) clarifying the second wine, adjusting the pH value of the clarified liquid to be 4.0-5.0, adjusting the sugar degree to be 16-18%, inoculating an active dry yeast which is 0.01-0.02% of weight of the clarified liquid, fermenting at 15-20 DEG C for 6-8d to obtain a third wine; and (5) centrifugally filtering the third wine, and ageing to obtain the litchi wine. The litchi wine brewed by the method is attractive pale red in color and luster and free of a bitter taste.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a brewing method of fully fermented 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. 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 wine. Lychee wine generally uses lychee pulp as raw material, and its finished product color is light yellow to golden yellow, and cannot produce other hues such as red, resulting in a single appearance and quality of the product, and the taste is ...

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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