Method for making litchi full-fermented wine

A technology for fermenting wine and lychee, which is applied in the field of wine brewing and can solve problems such as affecting the commercial value of lychee wine

Inactive Publication Date: 2004-11-03
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The above problems have affected the commodity value of lychee wine

Method used

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  • Method for making litchi full-fermented wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0014] Embodiment: take by weighing fresh sweet-scented osmanthus litchi, remove insect damage, cracked fruit and rotten fruit, add 0.05% KMnO 4 Soak in aqueous solution for 10min, wash with tap water, peel and remove core, add 0.6g of citric acid and 100mg of SO per kg of pulp 2 , and then crush it on a crusher, add 50 mg of pectinase per kg of meat pulp, stir evenly, place it at 8-10°C for 20 hours, and squeeze it; centrifugally filter the squeezed juice at 3000rpm for 10 minutes to clarify it; Add citric acid to the clarified lychee juice to adjust the pH value to 3.8, and add sugar until the solid content is 20%. At the same time, add 0.5g ammonium phosphate per kg of juice, and add 5% high-quality lychee juice for domestication and expansion at pH 3.8 and 22°C. Active dry yeast liquid is fermented at 22°C; when the residual sugar drops below 5g / L (total sugar content is measured), the supernatant is put into the aging tank, and 80mg SO is added to each kg of liquor 2 ;Ag...

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PUM

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Abstract

The present invention relates to wine brewing, and is the full fermentation process of making lichi wine. Liche material is produced into fermented lichi wine through sorting, washing, peeling, stoning, enzymolysis, squeezing, clarifying, filtering, fermentation with domesticated yeast, ageing, compounding, filtering and other brewing steps. The lichi wine has the special flavor of lichi and high quality.

Description

technical field [0001] The invention relates to a wine brewing method, in particular to a method for brewing fully fermented wine with lychees as raw materials. Background technique [0002] At present, domestic lychee wine products are mostly lychee soaked wine and semi-fermented wine. Litchi soaked wine is made by soaking fresh lychees or dried lychees with edible alcohol or white wine, supplemented by white sugar and citric acid. problems such as prominent flavor, serious browning, unstable quality (serious precipitation); half-fermented and half-soaked lychee wine is prepared by the process of half-fermentation and half-soaking. Although the flavor is improved compared with soaked wine, there are still defects of inconsistency and browning . The above problems have affected the commodity value of lychee wine. Contents of the invention [0003] The purpose of the present invention is to provide a brewing method of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 杨幼慧张莉萍
Owner SOUTH CHINA AGRI UNIV
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