Lichee spirit and its producing method

A production method and technology of spirits, applied in the field of low-temperature distillation to produce lychee spirits, can solve the problems of high sulfur content, high volatile acidity, and heavy bitterness in the liquor, and achieve no reversion, stable liquor body, and less secondary precipitation Effect

Active Publication Date: 2007-01-24
广东帝浓酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods all relate to the production process and method of fruit wine distilled wine, that is, the fruit wine spirits described in the present invention. These methods and the traditional distilled wine method all

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prune fresh lychees and remove leaves, remove cracked fruit, rotten fruit, rotten fruit and pest-infested fruit. After washing and draining, use mechanical methods to crush the lychees, and adjust the acidity to 6.0g / L and the pH to 3.3 in terms of tartaric acid. ~3.8, add yeast 150ppm at the same time, add liquid pectinase 40ppm, and then start fermentation. The temperature of the fermentation process is controlled within the range of 18°C ​​to 25°C, and the distillation base wine is obtained after the fermentation is completed. Place the base wine in a vacuum low-temperature distillation tower and distill it at 66°C to 72°C. When it is just distilled, 2% is the head of the wine, and when the alcohol content is below 30% (v / v), it is the tail of the wine, and the middle is the body of the wine. Distillation was stopped when the concentration was below 4% (v / v). Get the basic anion resin of 20ppm copper citrate, 100ppm314 model of wine body (resin is divided into 5 bag...

Embodiment 2

[0028] The process of fermenting lychee wine (base wine) is the same as in Example 1, and the distillation method of the base wine is the same as in Example 1. Get the basic anion resin of 60ppm copper citrate, 800ppm314 model (resin is divided into 10 packs, wrap with gauze, hang on wine tank upper, middle and lower different parts) of wine body, the polyvinylpyrrolidone of 400ppm, reaction time is For 3 days, circulate the wine liquid 3 times every day, and the circulation volume is more than 30% of the total wine volume. The treated first-distilled wine is re-distilled at 62°C-66°C, the head, tail, and body are stored separately, and the wine is placed in a 1-ton pottery jar, and a porous magnet is added at a ratio of 1:200 And make it hang in the wine, slowly filled with 0.3mg / L oxygen, storage time 1 month. After membrane filtration and blending, the finished product is obtained.

[0029] Product indicators: clear and transparent, with rich lychee fruit aroma and wine a...

Embodiment 3

[0031]The process of fermenting lychee wine (base wine) is the same as in Example 1, and the distillation method of the base wine is the same as in Example 1. Get the alkaline anion resin of 100ppm copper citrate, 1000ppm314 model (resin is divided into 12 packs, wrap with gauze, hang on wine tank top, middle and lower different parts) of wine body, the polyvinylpyrrolidone of 600ppm, reaction time is For 5 days, circulate the wine liquid 3 times every day, and the circulation volume is more than 30% of the total wine volume. The treated first-distilled wine is re-distilled at 62°C-66°C, the head, tail, and body are stored separately, and the wine is placed in a 1-ton pottery jar, and a porous magnet is added at a ratio of 1:200 And make it hang in wine, fill slowly with 0.4mg / L oxygen, and store for 1 month. After membrane filtration and blending, the finished product is obtained.

[0032] Product indicators: clear and transparent, with rich lychee fruit aroma and wine arom...

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PUM

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Abstract

The present invention discloses a kind of litchi spirit and its production process. The production process includes the steps of: fermenting fresh litchi material to form base spirit, low temperature vacuum distilling, storing, desulfurizing, eliminating volatile acid and eliminating bitter taste, re-distilling, ageing and blending. The litchi spirit has rich fragrance and reduced Ipomoea flavone, ethyl mercaptan and other bad odor matter content, simple production process and other advantages.

Description

technical field [0001] The invention relates to the production field of fruit wine and its distilled wine, in particular to a method for producing litchi spirits by low-temperature distillation using litchi as a raw material. Background technique [0002] Litchi (Litchi Chinensis Sonn) is a characteristic agricultural product in Fujian, Guangdong, Guangxi, Hainan, Taiwan and other provinces and regions. It has a long history of cultivation and is rich in essential amino acids, vitamins and trace elements. . At present, the total area of ​​litchi in my country is about 600,000 hectares, and the output is 1.3 million tons, accounting for 84.5% of the total area of ​​litchi and 70.5% of the total output of litchi in the world. Litchi trees grow slowly and bear fruit only when they are 10 years old. Fruits that are more than 15 years old are suitable for fresh food and wine making. Due to the increase in planting area, the promotion of fine varieties an...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 陈勇曾新安
Owner 广东帝浓酒业有限公司
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