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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

Active Publication Date: 2006-08-09
广东荔枝庄园酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if stored for a long time, there are still the above-mentioned unstable defects of the wine body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

This inventionm discloses a method for brewing dry-type lichee wine including taking lichees as the raw material, squeezing them, fermenting with barm at low temperature, hydrolyzing them with bio-enzymes, metabolic controlling fermentation and clarifying and filtering them to get the raw wine, which is processed for stability including: adding metal ionic complexant to coordinate metallic ions in the spirit to suppress browning of non-biologies, adding silica gel at low temperature to adsorb cold turbid proteins in the spirit and adding bio-antioxidation enzyme resisting against oxidation browning of the lichee wine.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to dry lychee wine and a brewing method thereof. Background technique [0002] Litchi is a well-known good fruit in Lingnan, a precious subtropical fruit; Guangdong Province is the main producing area of ​​litchi in China, and its cultivation area, output and germplasm resources rank first in the country. With the increase of fruit setting rate, the output of lychee will continue to increase, but the fresh sale of lychee has great difficulty in preservation and storage. The traditional processing methods include dried lychee and canned products, whose added value is not high. Subsequent deep processing is particularly important. [0003] Litchi fruit is sour in taste, mild in nature and slightly warm in nature. The sugar content in the pulp is as high as 20%. It is rich in protein, multivitamins, organic acids, pectin and a large number of free amino acids and other nutr...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 吴汶高杜连祥路福平卓荣权王春霞李胜元谷向春黄国强
Owner 广东荔枝庄园酒业有限公司
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