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Method for making longan wine

A longan wine and longan technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of affecting the taste of the wine body, affecting the vision and taste, and the turbidity of the wine body, and achieve the effect of transparent wine body, moderate alcohol content and palatable wine body

Inactive Publication Date: 2018-06-29
泸州施可富大曲酒厂有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the brewing of this longan wine is only through a simple immersion, and the longan wine made has a certain degree of irritation and pungency, which affects the taste of the wine body; on the other hand, in the brewing process, due to no effective solid-liquid Separation, there are a lot of meat dregs in the wine, and the wine body is turbid, which affects the vision and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Raw materials

[0027] The longan is made of longan from brands such as Lingshan Feizixiao, Guiwei, Nuomici, and Xiangli, which are nine-ripe and free from diseases and insect pests; the longan picked on the same day is peeled and pitted on the same day to make the longan pulp. After testing, the sugar content of longan pulp is 160mg / g.

[0028] Liquor selects rice flavor liquor for use, and its alcohol content is 45°.

[0029] The weight ratio of longan pulp, liquor and sugar is 3:6:1.

[0030] 2. Preparation process

[0031] 1) Mix the longan pulp with white wine, soak for 3 months at 27°C, and turn the animal material once every 15 days to obtain the soaking material liquid;

[0032] 2) Centrifuge the soaking liquid for 10 minutes under the condition of 6000r / min, take the supernatant, and obtain a wine sample;

[0033] 3) Add white sugar to the wine sample, mix well, and age at 18°C ​​for 6 months to obtain aged wine;

[0034] 4) Take the aged wine, filter i...

Embodiment 2

[0039] 1. Raw materials

[0040] The longan is made of longan from brands such as Lingshan Feizixiao, Guiwei, Nuomici, and Xiangli, which are nine-ripe and free from diseases and insect pests; the longan picked on the same day is peeled and pitted on the same day to make the longan pulp. After testing, the sugar content of longan pulp is 150m9 / g.

[0041] Liquor selects rice flavor liquor for use, and its alcohol content is 45°.

[0042] The weight ratio of longan pulp, liquor and sugar is 3.5:5.5:1.

[0043] 2. Preparation process

[0044] 1) Mix the longan pulp with white wine, soak for 2 months at 28°C, and turn the animal material every 15 days to obtain the soaking material;

[0045] 2) Centrifuge the soaking liquid for 20 minutes under the condition of 4000r / min, take the supernatant, and obtain a wine sample;

[0046] 3) Add white sugar to the wine sample, mix well, and age at 18°C ​​for 12 months to obtain aged wine;

[0047] 4) Take the aged wine, filter it throu...

Embodiment 3

[0052] 1. Raw materials

[0053] The longan is made of longan from brands such as Lingshan Feizixiao, Guiwei, Nuomici, and Xiangli, which are nine-ripe and free from diseases and insect pests; the longan picked on the same day is peeled and pitted on the same day to make the longan pulp. After testing, the sugar content of longan pulp is 170mg / g.

[0054] Liquor selects rice flavor liquor for use, and its alcohol content is 35°.

[0055] The weight ratio of longan pulp, liquor and sugar is 3:6.5:0.8.

[0056] 2. Preparation process

[0057] 1) Mix longan pulp with white wine, soak for 4 months at 26°C, and turn the animal material every 15 days to obtain the soaking material liquid;

[0058] 2) Centrifuge the soaking liquid for 15 minutes under the condition of 6000r / min, take the supernatant, and obtain a wine sample;

[0059] 3) Add white sugar to the wine sample, mix well, and age at 15°C for 6 months to obtain aged wine;

[0060] 4) Take the aged wine, filter it throu...

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Abstract

The invention provides a method for making longan wine. The method is characterized by comprising the following steps: mixing longan pulp with Baijiu of which the alcoholic strength is 35-55 degrees,and soaking for 2-4 months at 25-28 DEG C so as to obtain a soaking liquid; performing centrifugal separation on the soaking liquid, and collecting supernate so as to obtain a wine sample; uniformly mixing t he wine sample with sugar, grape juice and honey, and aging for 3 months or longer at 15-20 DEG C so as to obtain aged wine; filtering the aged wine by using a micro-pore filtering machine, and putting the wine into bottles, thereby obtaining the longan wine, wherein the weight ratio of the longan pulp to the Baijiu to the sugar to the grape juice to the honey is (1-5):(4-8):(0.8-1.2):(0.1-0.2):(2.5-3.5):(0.1-0.5). The longan wine made by using the method provided by the invention is transparent in wine body, mellow in taste and moderate in sourness and sweetness and has the unique flavor of longan fruits.

Description

technical field [0001] The invention relates to a method for preparing wine, in particular to a method for preparing longan wine. Background technique [0002] Longan (scientific name: Dimocarpus longan Lour.), also known as longan, is a puzzle. The local people in Putian call it Sanchi Nongwei; an evergreen tree, usually more than 10 meters high; the branchlets are thick, puberulent, and scattered with pale lenticels. Leaves with petioles 15-30 cm or longer; leaflets 4-5 pairs, thinly leathery, oblong-elliptic to oblong-lanceolate, often asymmetrical on both sides; petiole length usually no more than 5 mm. Inflorescence large, much branched; pedicels short; sepals nearly leathery, triangular-ovate; petals milky white, lanceolate, nearly as long as sepals, only outside puberulent; filaments short bristles. Fruit subglobose, usually yellowish brown or sometimes grayish yellow, slightly rough outside, or rarely with slightly convex nodules; seeds dark brown, shiny, all cover...

Claims

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Application Information

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IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 曾凡
Owner 泸州施可富大曲酒厂有限责任公司
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