Method for preparation of lychee wine by lixiviation and fermentation of lychee with shell

Abstract

The disclosed brewing method for leechee wine comprises: preprocessing the material, adjusting composition, fermenting the material with stone and shell at 11-16Deg temperature for 10-14day; leaching natural red coloring matter into wine, removing stone, aging, preparing, clarifying, and filtering. This invention has nice color, feeling and rich nutrition with low cost.

Description

technical field

[0001] The invention relates to the field of fruit wine brewing, in particular to a method for brewing lychee wine with shells soaked in color and fermented. Background technique

[0002] Litchi is the fruit of Sapindaceae plant Litchi (Litchi Chinensis Sonn). It is rich in essential amino acids, vitamins and trace elements. It has the functions of promoting body fluid, nourishing qi, regulating qi, and relieving pain. According to statistics, the total output of lychees in my country is about 1 million tons at present, and planting lychees has become an important way to increase farmers' income in some areas. However, due to the short lychee harvest period and the hot weather, the lychee fruit is very easy to oxidize, discolor and rot. The number of rotten lychees accounts for 20% of the total output every year, causing great economic losses. Therefore, the deep processing of lychees has become a top priority. One of the ways to ...