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Lyche yeast and lychee dry red dry white spirit produced by fermentation using lychee yeast

A lychee and yeast technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of high concentration, impure fresh fruit taste, black color, etc., and achieve the effect of low fermentation temperature, short fermentation period, and golden color

Inactive Publication Date: 2004-03-03
吴琳娟
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  • Abstract
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AI Technical Summary

Problems solved by technology

The disadvantage of this kind of lychee wine is that the concentration of alcohol and sugar is high, the taste of the wine is impure, bitter, the taste of fresh fruit is impure, and the color is black. After drinking, it is easy to have a headache, get fat, and get angry. It is not suitable for diabetics to drink.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0019] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be further described below in combination with examples. Litchi Yeast Culture Example

[0020] ① Preparation of culture medium: whole litchi juice: 12-13%, sugar content: 10-15%, wort juice: 10-15%;

[0021] ② Expanded culture: put the culture medium in the Erlenmeyer flask, put common yeast into it, and cultivate it at a temperature of 20°C to 25°C for 24 hours, and then transfer it to a Karst jar at a temperature of 20°C to 25°C Cultivate for 24 hours;

[0022] ③Full natural fermentation: put the enlarged cultured yeast into the whole litchi juice, and ferment naturally for 9-11 days under the conditions of 20°C-25°C and PH=4.5-6;

[0023] ④ Re-cultivation of litchi yeast: take the natural fermentation liquid, put it in a petri dish, and re-cultivate it for 20-30 hours at 20°C to 25°C, and take out the pure yeast with an inoculated needle under a microscope. Brewing example of lychee dry r...

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PUM

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Abstract

A litchi yeast is prepared from ordinary yeast through culturing in the culture medium prepared from litchi juice, sugar and malt juice and natural fermenting in litchi juice at 20-25 deg.c for 9-11 days. A dry red or dry white litchi wine is prepared from said litchi yeast and litchi juice through fermenting, filtering, clarifying, distilling and ageing. Its advantages are low content of alcohol and sugar, and pure wine and litchi taste.

Description

technical field [0001] The invention relates to a lychee yeast and lychee dry red dry liquor produced by fermenting the lychee yeast. Background technique [0002] A kind of lychee wine sold on the market is brewed, which is made by adding alcohol and sugar to lychee juice, storing and filtering. The disadvantage of this lychee wine is that the concentration of alcohol and sugar is high, the taste of the wine is impure, bitter, the taste of fresh fruit is impure, and the color is black. After drinking, it is easy to have a headache, get fat, and get angry, so it is not suitable for diabetics to drink. Contents of the invention [0003] The object of the present invention is to provide a litchi yeast. [0004] Another object of the present invention is to provide a litchi dry red dry liquor produced by fermenting litchi yeast. [0005] The object of the present invention is achieved like this: a kind of lychee yeast, it is cultivated with following method: [0006] ① Pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 吴琳娟
Owner 吴琳娟
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