Gasified wine of lichee, and brewing method

A lychee and sparkling wine technology, applied in the field of lychee sparkling wine and its brewing, can solve problems such as no product, no record of technological innovation of lychee sparkling wine, etc., and achieve the effect of clear and transparent liquor, no precipitation, and mellow taste.

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

But the lychee sparkling wine brewed by lychee fermentation has not yet been seen in the market.
Judging from the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] a. High-quality fresh lychees, after surf cleaning and strong mechanical scrubbing, peeled, cored, crushed and squeezed with a mechanical sheller, added 0.2g / L of pectinase, controlled the temperature at 16°C, and stood still for 17 hours. Get clarified lychee juice;

[0031] b. Adjust the acidity of the clear liquid to 3g / L with citric acid, and adjust the sugar content to 200g / L with white granulated sugar;

[0032] c. Fermentation: add 100ppm of SO 2 After 1 hour, according to the inoculation amount of 0.2g / L, add wine active dry yeast, control the temperature at 20°C, and stop the fermentation when the total sugar in the fermentation broth reaches 50g / L;

[0033] d. Gel clarification and filtration, first add gelatin 0.1g / L, after 24 hours, add bentonite 0.8g / L, after 14 days of clarification, filter with diatomaceous earth filter, you can get lychee raw wine;

[0034] e. The original wine is frozen by a plate heat exchanger to reduce the temperature of the wine t...

Embodiment 2

[0037] a. High-quality fresh lychees, after washing by surfing and strong mechanical scrubbing, peeled, cored, crushed and squeezed with a mechanical sheller, added 0.3g / L of pectinase, controlled the temperature at 15°C, and stood still for 18 hours. Get clarified lychee juice;

[0038] b. Adjust the acidity of the clear liquid to 5g / L, and the sugar content to 220g / L;

[0039] c. Fermentation: add 90ppm of SO 2 After 2 hours, according to the inoculation amount of 0.3g / L, add wine active dry yeast, control the temperature at 15°C, and stop the fermentation when the total sugar in the fermentation broth reaches 80g / L;

[0040] d. Gel clarification and filtration, first add gelatin 0.2g / L, after 24 hours, add bentonite 1.0g / L, after 16 days of clarification, filter with a diatomaceous earth filter to obtain raw lychee wine;

[0041] e. The original wine is frozen by a plate heat exchanger to reduce the temperature of the wine to below -4°C. After being filtered through a fil...

Embodiment 3

[0044] a. High-quality fresh lychees, after surf cleaning and strong mechanical scrubbing, peeled, cored, crushed and squeezed with a mechanical sheller, add pectinase 0.4g / L, control the temperature at 14°C, and let it stand for 19 hours. Get clarified lychee juice;

[0045] b. Adjust the acidity of the clear liquid to 6g / L, and the sugar content to 220g / L;

[0046] c. Fermentation: Add 80ppm of SO 2 After 1 hour, according to the inoculation amount of 0.5g / L, add wine active dry yeast, control the temperature at 18°C, and stop the fermentation when the total sugar in the fermentation broth reaches 60g / L;

[0047] d. Gel clarification and filtration, first add gelatin 0.3g / L, after 24 hours, add bentonite 0.8g / L, after 15 days of clarification, filter with a diatomaceous earth filter to obtain raw lychee wine;

[0048] All the other steps are the same as in embodiment 2

[0049] Product index: Alcohol content 10.0% (v / v); Calculated by glucose, total sugar 40.0g / L; Calcula...

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PUM

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Abstract

This invention relates to a method for breeding aerated wine. The method comprises: using fresh litchi as the raw material, washing, drying, peeling, removing the seeds, crushing, pressing, hydrolyzing with bioenzyme, adjusting the components, fermenting wine, terminating the fermentation, clearing, filtering to obtain crude wine, freezing to -4 deg.C, filtering and mixing with CO2 to obtain the aerated wine. The aerated wine has such advantages as high transparency, good taste and high fragrancy. The alcohol degree is 7-10% (V/V), the sugar content is 35.0-50.0 g/L, the acid content is 5.0-7.5 g/L, and the CO2 content at 20 deg.C is 0.3-0.35 MPa.

Description

technical field [0001] The invention relates to the technical field of fruit wine brewing, in particular to a litchi sparkling wine and a brewing method thereof. Background technique [0002] Litchi is a well-known Lingnan good fruit, which is a subtropical precious fruit. With the increase of fruit setting rate, the output of litchi will continue to increase, but the fresh sale of litchi is extremely difficult in preservation and storage, and the added value of traditional processing methods is not high, so the follow-up deep processing of litchi 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 nutrients. , regulating qi and relieving pain and other functions. However, traditional Chinese medicine believes that lychee is a product of dampness and heat. The...

Claims

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Application Information

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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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