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Production of longan wine by fermentation

A technology of longan wine and technology, which is applied in the field of fermentation and production of longan wine, which can solve the problems of single taste, ordinary taste, and single variety of finished products, and achieve the effect of simple process, comprehensive and rich nutrition, and sweet aftertaste

Inactive Publication Date: 2007-01-17
叶建良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processed product of longan is dried longan, which has a single variety and low added value; the main processing method of longan wine is to soak dried longan or catalyze with fresh pulp and edible alcohol, so that the finished product has a single taste and an ordinary taste

Method used

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Embodiment Construction

[0006] This embodiment is realized in the following way: after drying the fresh longan fruit with charcoal fire, after removing the shell and core, take 10kg of the dried fruit pulp, add 40kg of water, heat and cook, keep boiling for 25 minutes, and mix in 6kg of red wine cake after cooling , put it in the cylinder to ferment for 60 days, squeeze out the liquor, and filter it.

[0007] The alcohol content of the finished wine is controlled at 15-20%.

[0008] The process of the invention is simple, the cost is low, the finished wine is rich in nutrition, the wine color is brown and red, the taste is sour and slightly astringent, the aftertaste is sweet and unique, and the wine has great application and popularization value.

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Abstract

Fermentation of longan wine is carried out by drying fresh longan by carbon fire, peeling, taking out dried flesh, adding into 3-5time water, heating and boiling for 20-30mins, cooling, mixing with 0.5-0.7time red-wine grain, laying aside in jar to ferment for 50-70days, squeezing wine juice and filtering. It is simple, cheap and nutritious, and its tastes good.

Description

technical field [0001] The invention relates to the field of wine production, in particular to a process for fermenting and producing longan wine. technical background [0002] Longan is a traditional nutritious food, known as "Jixi Dumpling Instant Pot", which has high nutritional value, and the longan pulp has a high sugar content of about 20%, and has a good flavor. It is a high-quality raw material for brewing fruit wine. The traditional processed product of longan is dried longan, which has a single variety and low added value; the main processing method of longan wine is to soak dried longan or catalyze with fresh pulp and edible alcohol, so that the finished product has a single taste and a common mouthfeel. Contents of the invention [0003] The object of the present invention is to provide a process for fermenting and producing longan wine with simple process and low cost. The finished wine produced by the process has a fragrant taste and richer nutrition. [000...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 叶建良
Owner 叶建良
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