Litch dry-wine and brewing method
A technology of lychee wine and lychee, which is applied in the field of dry lychee wine and its brewing, and can solve problems such as unstable wine body
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Embodiment 1
[0060] Embodiment 1: brew dry white lychee wine:
[0061] 1. The refrigerated black-leaf lychees are cleaned by surfing and brushed mechanically, and then washed with 100ppm SO 2 After rinsing, the skins and pits are removed with a mechanical sheller, and the juice is extracted with a screw press.
[0062] 2. Juice clarification treatment: add 60ppm of SO to the juice 2 , the temperature is controlled at about 15°C, first treated with pectinase for 18 hours, and then clarified with protease for 10 hours to obtain clarified litchi juice.
[0063] 3. Adjust the ingredients, adjust the acidity of lychee juice to 4-6g / L, and adjust the sugar content to 200-220g / L;
[0064] 4. Fermentation: French VL-1 active yeast was used, the inoculation amount was 0.5g / L, and the temperature was controlled at 16°C for 10 days;
[0065] 5. Blending: Litchi original wine is used as the base wine without blending.
[0066] 6. Gel clarification and filtration, first add gelatin 0.15g / L to treat...
Embodiment 3
[0090] Embodiment 3: brew semi-dry lychee wine
[0091]Step 5 blending in Example 1: adjust the sugar content of the prepared lychee original wine to 9g / l to get lychee semi-dry white, and the taste of the sample evenly blended with 5-10% fresh fruit juice is the best in actual operation , not only has a strong lychee fruit aroma, but also has a mellow, refreshing taste and harmonious taste.
[0092] All the other steps are the same as in Example 1.
Embodiment 4
[0093] Embodiment 4: brew dry red lychee wine
[0094] 1. Take the lychee, wash it, peel it, crush the pulp of the core, and add pectinase to enzymatically hydrolyze it at 15°C.
[0095] 2. Fermentation: lychee pulp is sent to the fermentation tank, and SO is added at the same time 2 , after 2-3 hours, according to the inoculation amount of 0.3g / L, add VL-1 yeast, control the temperature at 20°C, stir thoroughly after adding; when the specific gravity drops to about 1.020, pour the tank, transfer to post-fermentation, post-fermentation The control temperature during the period is 18°C;
[0096] 3. Gel clarification and filtration, first add gelatin 0.2g / L to treat for 6 hours, then add bentonite 0.9g / L, after clarification, filter with diatomaceous earth filter to obtain raw lychee wine.
[0097] 4. Blending: Litchi original wine is used as the base wine, and the amount of comfrey red pigment is added at 0.8-1.2g / L, and the color of the base wine is adjusted to 1.4-1.5;
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