Method for preparation of lychee wine by freeze concentration and ultralow temperature fermentation
A technology for freezing and concentrating lychee wine, applied in the field of fruit wine brewing, can solve the problems of easily destroying the natural nutrition and flavor of lychee, affecting the deep processing and utilization of lychee, and difficult to preserve the fruit fragrance for a long time, and achieving low cost, attractive color and mellow taste. full effect
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Embodiment 1
[0023] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with a belt press. Then the juice after squeezing the juice was sterilized at a temperature of 135° C. for 2 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature within the range of -1 to -8°C, remove the ice cubes in time, and stop freezing and concentrating when the sugar content of the juice reaches 220g / L. Then add 200ppm active dry yeast suitable for low-temperature growth to the fruit juice after freezing and concentrating, and add food-grade sulfurous acid solution to make the total SO 2 The content reaches 150ppm, and the fermentation temperature is kept in the range of 5-10°C for slow fermentation. The fermentation time is 30 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Then the ...
Embodiment 2
[0026] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with an air bag press. Then the juice after squeezing the juice was sterilized at a temperature of 132° C. for 3 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature at -5~-8°C, remove the ice cubes in time, and stop the freeze concentration when the sugar content of the juice reaches 300g / L. Then add 400ppm activated activity suitable for low-temperature growth in the frozen concentrated fruit juice. Dry yeast, add food-grade sulfurous acid solution, so that the total SO 2 The content reaches 300ppm, and the fermentation temperature is kept in the range of 3-8°C for slow fermentation. The fermentation time is 40 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Then the fermented products are...
Embodiment 3
[0029] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with a belt press. Then the juice after squeezing the juice was sterilized at a temperature of 137° C. for 4 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature at -1~-8°C, remove the ice cubes in time, and stop the freeze concentration when the sugar content of the juice reaches 250g / L. Then add 300ppm active dry yeast to the fruit juice after freezing and concentrating, and add food-grade sulfurous acid solution to make the total SO 2 The content reaches 100ppm, and the fermentation temperature is kept in the range of 6-8°C for slow fermentation. The fermentation time is 25 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Then the fermented products are transferred to wine storage tanks an...
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