Wine of longan, and brewing method

A technology for longan wine and longan, which is applied in the field of fruit wine brewing, can solve problems such as difficulty in extracting effective components, and achieve the effects of improving instability, increasing alcoholic varieties and harmonizing tastes.

Active Publication Date: 2006-12-06
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

[0005] The current market has not yet seen longan wine listed for sale, and the disclosed process for preparing longan wine in the Chinese CN00117316.2 patent "A Process for Producing Lychee and Longan Wine" is simple and easy to process, but it is difficult to make longan wine. The active ingredients in the eyes are fully and effectively extracted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] a. After the longan is shelled and cored, squeezed to extract the juice, add 50ppm of SO to the juice 2 , control the temperature at 15°C, add pectinase and let stand for 18 hours to obtain clarified longan juice;

[0023] b. Component adjustment: adjust the acidity of clear juice to 3g / L in terms of citric acid, and adjust the sugar content to 200g / L in terms of glucose;

[0024] c. Fermentation: adopt wine active dry yeast, the inoculation amount is 0.2g / L, ferment at 20 ℃ for 12 days;

[0025] d. Gel clarification and filtration, first add gelatin 0.2g / L, after 24h, add bentonite 1.0g / L, after 16 days of clarification, filter with a diatomite filter;

[0026] e. Add 100ppm of silica gel to the original wine, and act for 8 hours to absorb the cold turbid protein in the wine;

[0027] f. Add 10 units / L of biological antioxidant enzymes to the liquor, and then use 0.45 μ cardboard filtration and 0.22 μ membrane filtration to obtain longan wine.

[0028] Indicators: a...

Embodiment 2

[0030] a. After the longan is shelled and cored, squeezed to extract the juice, add 60ppm of SO to the juice 2 , temperature controlled at 16°C, then add pectinase and let stand for 19 hours to obtain clarified longan juice;

[0031] b. Composition adjustment: adjust the acidity (in citric acid) of clear juice to 5g / L, and the sugar content (in glucose) to 210g / L;

[0032] c. Fermentation: use wine active dry yeast, the inoculum amount is 0.3g / L, and ferment at 18°C ​​for 10 days;

[0033] d. Gel clarification and filtration, first add gelatin 0.15g / L, after 24h, add bentonite 0.9g / L, after 15 days of clarification, filter with a diatomite filter;

[0034] e. Liquor body stability treatment: add 300ppm silica gel to the original smoothie, and act for 10 hours to achieve the purpose of absorbing the cold turbid protein in the wine;

[0035] f. Add 12 units / L of biological antioxidative enzyme to the wine liquid, and then adopt cardboard filtration and membrane filtration to o...

Embodiment 3

[0038] a. After the longan is shelled and cored, squeezed to extract the juice, add 80ppm of SO to the juice 2 , temperature controlled at 16°C, and then enzymatically hydrolyzed with pectinase for 17 hours to obtain clarified longan juice;

[0039] b. Component adjustment: adjust the acidity (in citric acid) of clear juice to 6g / L, and the sugar content (in glucose) to 220g / L;

[0040] c. Fermentation: use wine active dry yeast, the inoculation amount is 0.5g / L, and ferment at 15°C for 12 days;

[0041] d. Gel clarification and filtration, first add gelatin 0.2g / L, after 24h, add bentonite 1.0g / L, after 16 days of clarification, filter with a diatomite filter;

[0042] e. Wine body stability treatment: add 500ppm silica gel to the original wine and act for 12 hours to achieve the purpose of absorbing the cold turbid protein in the wine;

[0043] f. Add 15 units / L of biological antioxidant enzymes to the liquor, and then filter with cardboard and membrane to obtain longan li...

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Abstract

This invention relates to a method for breeding longan wine with alcohol degree of 10-12% (V/V). The total sugar content is 2-4 g/L (measured by glucose), the total acid content is 5-6.5 g/L (measured by tartaric acid), and the dry precipitate content is 17-22 g/L. The method comprises: utilizing longan as the raw material, pressing to obtain juice, fermenting at a low temperature, clatifying, filtering, and post-treating to obtain longan wine. The post-treatment comprises: adding silica gel into the wine at a low temperature to adsorb the precipitated proteins, and adding antioxidant bioenzyme. The longan wine has good fragrance, good taste and beautiful color.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a longan wine made from longan as a raw material and a brewing method thereof. Background technique [0002] Longan is an important subtropical precious fruit in southern my country. With the increase of fruit setting rate, the yield of longan will increase year by year. It is maturely harvested under high temperature and high humidity conditions from August to September. At room temperature, the fruit generally deteriorates and rots within a week; and the freshness of longan is extremely difficult in preservation and storage, and the added value of traditional processing methods is not high, which makes the subsequent deep processing of longan particularly important. [0003] Longan fruit is sweet in taste, flat in nature, rich in nutrition, fresh and tender in flesh, sweet in juice, and pleasant in flavor. It is known as "Southern Ginseng". It has the effects of no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 吴汶高杜连祥路福平李胜元卓荣权王春霞詹民惠黄国强
Owner 广东荔枝庄园酒业有限公司
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