Dry or semidry type litchi wine and its production method

A production method and a semi-dry technology, which are applied in the preparation of alcoholic beverages and other directions, can solve the problems of not using lychee whole juice for low-temperature fermentation, loss of lychee nutrients and fruit aroma, and lack of fullness of wine body, and achieve fullness of wine body. , Clear appearance, less loss of original flavor

Inactive Publication Date: 2005-03-09
李志坚 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of fruit wine is generally squeezed, fermented, aged, clarified, filtered, sterilized, etc. In comparison, there are some problems and deficiencies in the production technology of lychee fruit wine: 1. The whole juice of lychee is not used for low temperature fermentation
2. The heating sterilization method is adopted, which causes a certain loss to the nutritional content and fruity aroma of litchi
3. Most of them are based on preparation and soaking, and are deficient in taste, aroma, and typicality to varying degrees: the wine is not full-bodied, the aroma is not full-bodied, and the typicality is not strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] 1. After the black leaf lychee is manually peeled, the original juice is obtained by pressing with a double platen, and the SO in the juice is adjusted. 2 The content reaches 75mg / L, and the squeezed juice is kept at 10°C;

[0063] 2. Juice clarification treatment: clarification in two steps, first let the lychee juice be naturally clarified at about 10°C for 22 hours, separate and remove the residue, then add pectinase for clarification, the dosage of pectinase is 2.5g / 100L juice, to the supernatant until the liquid has no obvious suspended matter, and then separate the clear liquid;

[0064] 3. Composition adjustment: take the clear liquid to adjust the acid and sugar content, add citric acid to make the acid content reach 5g / L, add white sugar, and adjust the sugar content to 200g / L;

[0065] 4. Fermentation: Add French QA23 type active dry yeast to the adjusted fruit juice, the dosage is 0.1 kg / ton, and then use sulfurous acid to adjust the free SO 2 The content r...

Embodiment 2

[0071] The fermentation temperature in the fourth step is 12° C., and the fermentation time is 12 days. All the other steps are the same as in Example 1.

[0072] Product indicators: Alcohol: 11.2% (v / v), sugar: 2.5g / L, acidity: 6.2g / L (citric acid), free SO 2 : 20mg / L, total SO 2 : 80mg / L, volatile acid: 0.28 g / L, pH value: 3.80, dry extract: 20.3g / L.

Embodiment 3

[0074] The dosage of yeast in the 4th step is 0.15 kg / ton, and the fermentation temperature is 12°C. All the other steps are the same as in Example 1.

[0075] Product index: alcohol content: 11.5% (v / v), sugar content: 1.5g / L, acidity: 6.0g / L (citric acid), free SO 2 : 22mg / L, total SO 2 : 81mg / L, volatile acid: 0.27g / L, pH value: 3.84, dry extract: 19.9g / L.

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PUM

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Abstract

A dry or semi-dry litchi wine as a green beverage with health-care function is prepared from fresh litchi fruit through squeezing to obtain juice, clarifying, regulating copmonents, fermenting, mingling, filtering, storing, freezing and sterilizing.

Description

technical field [0001] The invention belongs to the field of fruit wine brewing, and in particular relates to a dry or semi-dry lychee wine and a production method thereof. technical background [0002] Lingnan Jiaguo lychee is a seasonal fruit that is not resistant to storage. With the increasing production of lychee, the pressure on fresh sales is also increasing. How to effectively develop and utilize it to increase the added value of the product and increase the value for farmers? To increase efficiency and generate income, and to accelerate the development of my country's litchi industry has always been the direction of the efforts of the majority of agricultural workers. It would be a good choice to develop lychee into fruit wine that is rich in nutrition and nourishes the body. At present, the production process of fruit wine is generally squeezed, fermented, aged, clarified, filtered, sterilized, etc. In comparison, there are some problems and deficiencies in the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 李志坚卓荣权
Owner 李志坚
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