Fermented litchi brandy and preparation method thereof

Abstract

The invention discloses fermented litchi brandy and a preparation method thereof. The preparation method comprises the following steps: obtaining pulp from fresh litchi fruits, adding originally squeezed lemon juice, mixing and crushing, and adding aromatic pectinase and pectin lyase for temperature-controlled enzymolysis; then adding rich yeast, Dannohong fruits and oak powder, and carrying out mixed temperature-controlled fermentation; the preparation method comprises the following steps: treating the raw brandy by full-automatic dealcoholization equipment, combining the raw brandy with a new wooden barrel and an old wooden barrel, treating the obtained raw brandy with natural medical stone powder, adding oak particles, pumping into the new wooden barrel for aging, treating with natural zeolite powder, adding Baijiu aging accelerator and alcohol accelerator, pumping into the old wooden barrel for continuous aging, and finally clarifying, freezing, filtering and other post-treatment steps. The fermentation type litchi brandy is obtained. The fermentation type litchi brandy has rich and harmonious litchi variety fragrance, aged oak fragrance and mellow wine fragrance, and has unique styles of being mellow, sweet, moist, sweet, capable of promoting salivation and the like; and the wine also has the characteristics of higher nutrition, low content of methanol and fusel oil, high food safety, high content of esters, various aroma types, good wine quality and the like.

Description

Technical Field

[0001] The present invention relates to a fruit distilled liquor, and particularly to a fermented litchi brandy and a preparation method thereof. Background Art

[0002] Although the production technology of fermented litchi brandy has made certain progress in our province, there are still many key technical problems to be solved: using conventional pectinase for temperature-controlled enzymatic hydrolysis produces less aroma precursor substances, there is a high risk of methanol in the fruit juice, and color and aroma are easily oxidized and lost; using single yeast fermentation results in high methanol and fusel oil contents in the brandy, low mannoprotein and polysaccharide contents, and relatively low types and contents of aroma components (total esters, terpenes, total acid contents of organic acid compounds octanoic acid and decanoic acid); low total phenol and tannin contents, and the wine body is thin; using conventional clarifiers to treat the fruit brandy results in flocculent substance precipitation in the semi-finished product storage period and shelf life of the wine body, which further combines to form massive substances, leading to poor wine body quality and seriously affecting the sales of the product. Therefore, it is necessary to improve the production method of traditional fermented litchi brandy, and use modern fruit distilled liquor and modern aging process technology to develop a litchi brandy product with higher nutrition, the lowest fusel oil content, high ester content and many types, and good wine body quality. Summary of the Invention

[0003] The primary object of the present invention is to overcome the deficiencies of the prior art and provide a preparation method of fermented litchi brandy.

[0004] Another object of the present invention is to provide fermented litchi brandy obtained by the above preparation method.

[0005] The object of the present invention is achieved by the following technical solutions: A preparation method of fermented litchi brandy, comprising the following steps: obtaining pulp from fresh litchi fruits, then adding freshly squeezed lemon juice and mixing and crushing, adding aromatic pectinase and pectin lyase for temperature-controlled enzymatic hydrolysis; then adding Fument yeast, Danuo red fruit and oak powder for mixed temperature-controlled fermentation; after being treated by a full-automatic de-alcoholization device, it is aged in a combination of new and old wooden barrels, and the obtained brandy base wine is treated with natural medical stone powder and then oak grains are added and pumped into a new barrel for aging to fully extract phenolic substances in the wooden barrel, and then after being treated with natural zeolite powder, a liquor aging accelerator is added and pumped into an old barrel for continuous aging, and a sweet, mellow and thick brandy can be quickly aged. Finally, through post-treatment steps such as clarification, freezing and filtration, fermented litchi brandy is obtained; preferably, it includes the following specific steps:

[0006] (1) Mixing and crushing of litchi and lemon juice: The pulp obtained from fresh litchi is mixed and crushed with freshly squeezed lemon juice to obtain a mixed fruit pulp;

[0007] (2) Compound enzymolysis of aromatic pectinase and pectin lyase: adding aromatic pectinase and pectin lyase to the mixed fruit pulp for compound enzymolysis at 12.1-14.9° C. until the juice yield reaches 83%-85%, thereby obtaining an enzymolysis product;

[0008] (3) Mixed fermentation of yeast, Dannuo red fruit and oak powder under controlled temperature: Yeast, Dannuo red fruit and oak powder are added to the enzymatic hydrolyzate obtained in step (2) to obtain a fermentation system, and mixed fermentation is performed at 13-17° C.; wherein, based on the fermentation system, the concentration of yeast is 0.2-0.4 g / L, the concentration of oak powder is 0.3-0.5 g / L, and the concentration of Dannuo red fruit is 0.5-0.7 g / L; when the alcohol content is 7-8% vol and the total sugar content is 19-27 g / L, brown sugar powder is added to continue fermentation to obtain a final alcohol content of 17.5% vol-18.6% vol, thereby obtaining a fermentation product;

[0009] (4) Separating the lychee brandy stock liquor and the concentrated alcohol-free lychee wine stock liquor by a fully automatic dealcoholization device: The fermentation product obtained in step (3) is treated by a fully automatic dealcoholization device to obtain a concentrated alcohol-free lychee wine stock liquor and a lychee brandy stock liquor; the fully automatic dealcoholization device adopts a three-dimensional working area, has a more efficient separation effect than an ordinary negative pressure distiller, has lower energy consumption, shorter time, and is more efficient;

[0010] (5) Alternate aging in new and old wooden barrels: Use medical stone powder to treat the original lychee brandy, then add oak grains and pump it into new barrels for aging; then treat it with zeolite powder, add white wine aging treasure and pure treasure, and pump it into old barrels for storage; this can effectively reduce the spicy taste of brandy and quickly age it to produce a sweet, mellow and mellow lychee brandy that is not heady or bitter;

[0011] (6) Post-treatment of clarification, freezing and filtration: The wine obtained in step (5) is cooled to -3°C to -5°C, clarified with a clarifier, frozen and kept warm at -8°C to -11°C and filtered to obtain the finished product.

[0012] The lychee described in step (1) is preferably at least one of black leaf lychee and white sugar lychee; more preferably, the black leaf lychee and the white sugar lychee are mixed in a mass ratio of 2:1; the black leaf lychee has the following characteristics: soluble solids 18.50-20.0%, total acid 3-4g / L, and juice containing vitamin C 30-45 mg / 100 ml; the white sugar lychee has the following characteristics: it has a special rich honey flavor, contains soluble solids 18.0-19.5%, the juice contains vitamin C 16-17.77 mg / 100 ml, and the total acid 0.5-1g / L.

[0013] The pulp described in step (1) is preferably prepared by the following steps: fresh lychees are washed, shelled and pitted.

[0014] The freshly squeezed lemon juice described in step (1) is preferably freshly squeezed lemon juice with a total acid content of 66 - 70 g / L.

[0015] The dosage of the freshly squeezed lemon juice described in step (1) is preferably 45 - 55 g of freshly squeezed lemon juice per liter of the pulp ratio.

[0016] The aromatic pectinase described in step (2) is preferably the aromatic pectinase MP of Innadis Company.

[0017] The dosage of the aromatic pectinase described in step (2) is preferably calculated as 20 - 30 mg of aromatic pectinase per liter of the mixed fruit pulp ratio; more preferably calculated as 24 - 26 mg of aromatic pectinase per liter of the mixed fruit pulp ratio.

[0018] The pectin lyase described in step (2) is preferably the enzyme for zero methanol of Cangzhou Xiasheng Enzyme Biotechnology Co., Ltd.

[0019] The dosage of the pectin lyase described in step (2) is preferably calculated as 40 - 50 mg of pectin lyase per liter of the mixed fruit pulp ratio; more preferably calculated as 44 - 48 mg of pectin lyase per liter of the mixed fruit pulp ratio.

[0020] The temperature of the enzymatic hydrolysis described in step (2) is preferably 12.7 - 13.5 °C.

[0021] The time of the enzymatic hydrolysis described in step (2) is preferably at least 6 h; more preferably 6.5 - 7.3 h.

[0022] The yeast described in step (3) is preferably the Fermen yeast of AEB Group; more preferably Fermen Brew.

[0023] The dosage of the yeast described in step (3) is preferably calculated based on a concentration of 0.26 - 0.28 g / L in the fermentation system.

[0024] The Danuo red fruit described in step (3) is preferably the product sold by Innadis Company.

[0025] The dosage of the Danuo red fruit described in step (3) is preferably calculated based on a concentration of 0.53 - 0.63 g / L in the fermentation system.

[0026] The oak powder described in step (3) is preferably CDL-07U or 07M of Shanghai Jietu Industry and Trade Co., Ltd.; more preferably CDL-07U.

[0027] The dosage of the oak powder described in step (3) is preferably calculated based on a concentration of 0.3 - 0.5 g / L in the fermentation system.

[0028] The temperature of the fermentation described in step (3) is preferably 13.8 - 16.6 °C.

[0029] The time of the mixed fermentation described in step (3) is preferably 23 to 33 days; more preferably 25 to 32 days.

[0030] The alcohol content in the fermentation to alcohol content described in step (3) is preferably 7 to 8% vol.

[0031] The total sugar described in step (3) is preferably 19 to 27 g / L.

[0032] The fully automatic de-alcoholization equipment described in step (4) is preferably TC-10 of Yantai Diboshi Brewing Equipment Co., Ltd.

[0033] When the equipment works, the pressure is about -93 KPA to -95 KPA, and the heating temperature of the original wine is 35 - 37 °C.

[0034] The oak barrel described in step (5) is preferably a French imported wine barrel of Yantai Diboshi Brewing Equipment Co., Ltd., and the board in the oak barrel is preferably AISM.

[0035] The medical stone powder described in step (5) is preferably natural medical stone powder.

[0036] The dosage of the medical stone powder described in step (5) is calculated according to its concentration in the original litchi brandy wine of 1.3 to 1.5 g / L.

[0037] The oak grains described in step (5) are preferably CDL-06U of Shanghai Jietu Industry and Trade Co., Ltd., and its specification is 2 mm.

[0038] The dosage of the oak grains described in step (5) is calculated according to its concentration in the original litchi brandy wine of 0.4 to 0.5 g / L; more preferably 0.45 g / L.

[0039] The aging temperature described in step (5) is preferably 26 to 27 °C; more preferably 26.4 °C.

[0040] The aging time described in step (5) is preferably 150 to 210 days; more preferably 180 days.

[0041] The zeolite powder described in step (5) is preferably natural zeolite powder.

[0042] The dosage of the zeolite powder described in step (5) is calculated according to its concentration in the original litchi brandy wine of 1.2 to 1.4 g / L.

[0043] The liquor aging accelerator described in step (5) is preferably a product of Quhao Liquor Brewing Factory.

[0044] The dosage of the liquor aging accelerator described in step (5) is calculated according to its concentration in the original litchi brandy wine of 1.5 to 2.0 g / L.

[0045] The "Alcohol Treasure" mentioned in step (5) is preferably the special type for Chinese liquor of Shenzhen Alcohol Treasure Food Technology Co., Ltd.

[0046] The dosage of the "Alcohol Treasure" mentioned in step (5) is calculated based on its concentration in the original litchi brandy wine at 1.1 g to 2.3 g / L.

[0047] The old barrel mentioned in step (5) is preferably an old barrel used for 5 to 7 years; more preferably an old barrel used for 6 years.

[0048] The storage mentioned in step (5) is preferably at 25 to 27 °C for at least 80 days; more preferably at 26 °C for 85 days.

[0049] The clarifying agent mentioned in step (6) is preferably at least one of the sparkling wine clarifying agent No. 1 CLAIRPERLAGE DUE and the fining agent Inofine V.

[0050] The addition amount of the said sparkling wine clarifying agent No. 1 solution is calculated based on 400 to 500 mg of the sparkling wine clarifying agent No. 1 per liter of the original litchi brandy wine; preferably calculated based on 410 to 460 mg of the sparkling wine clarifying agent No. 1 per liter of the original litchi brandy wine; more preferably calculated based on 416 to 456 mg of the sparkling wine clarifying agent No. 1 per liter of the original litchi brandy wine.

[0051] The said sparkling wine clarifying agent No. 1 solution is preferably prepared through the following steps: mixing the sparkling wine clarifying agent No. 1 and pure water at 36 to 41 °C according to the ratio of 1 g:17 mL, and obtaining the sparkling wine clarifying agent No. 1 solution after complete dissolution.

[0052] The addition amount of the said fining agent Inofine V is calculated based on 200 to 400 mg per liter of the original wine; preferably calculated based on 250 to 350 mg per liter of the original wine; preferably calculated based on 254 to 350 mg of the fining agent Inofine V per liter of the original wine.

[0053] The said fining agent Inofine V solution is prepared through the following steps: mixing the fining agent Inofine V and warm water at 44 to 48 °C according to the ratio of 1 g:14 mL, and obtaining the fining agent Inofine V solution after the fining agent Inofine V is completely dissolved.

[0054] The temperature of clarification mentioned in step (6) is preferably -3 °C to -5 °C.

[0055] The time of clarification mentioned in step (6) is preferably 5 to 7 days; more preferably 6 days.

[0056] The freezing temperature mentioned in step (6) is preferably -8 °C to -11 °C, and the time of heat preservation is preferably 3 to 6 days; more preferably 4 days.

[0057] The temperature of the filtration described in step (6) is -9.4°C.

[0058] A fermented litchi brandy obtained by the above preparation method. This fermented litchi brandy has a rich and harmonious litchi variety aroma, an aged oak aroma, a mellow wine aroma, is mellow, sweet, refreshing, sweetening in the mouth, producing saliva, and has a unique style of this product. This litchi brandy has higher nutrition, a low total content of methanol and fusel oils, high food safety, a high content of ester substances and a variety of aroma types, and good body quality.

[0059] The present invention has the following advantages and effects compared with the prior art:

[0060] 1. By mixing and crushing litchi and lemon juice, on the one hand, it can increase the acidity of litchi juice, effectively control the implantation of microorganisms, and enhance the yeast reproduction ability. On the other hand, it can improve the layering of fruit wine and make the taste better.

[0061] 2. The preparation method provided by the present invention uses the addition of aromatic pectinase MP and pectin lyase for temperature-controlled enzymatic hydrolysis: on the one hand, it can extract aroma precursor substances in fruits faster and better, improve protein stability, reduce the amount of bentonite used, and retain the aroma of fruit brandy; on the other hand, it can reduce the high methanol risk in juice processing; at the same time, it can also improve the pectin lysis efficiency, effectively prevent the oxidation loss of color and aroma caused by slow juice extraction of easily oxidized raw materials, and can also be used for the "flash evaporation process" to better achieve rapid extraction.

[0062] 3. By adding a fermentation system composed of Fument yeast, Danuo red fruit and oak powder and carrying out mixed temperature-controlled fermentation of the above fermentation system, it can extract aroma precursor substances in litchi faster and better, improve protein stability, reduce the amount of bentonite used, and retain the aroma and structure of litchi wine; reduce the high methanol risk in juice processing; in addition, it can also help to stabilize the color substances in litchi wine from being oxidized and protect the varietal aroma from being oxidized; effectively eliminate the unpleasant odors and tastes such as green and earthy in fruit wine, fully release the fruit aroma, and at the same time endow the wine with natural and beneficial oak components and flavors.

[0063] 4. By using a fully automatic de-alcoholization device to separate the original litchi brandy and the concentrated non-alcoholic litchi wine stock solution, one raw material produces two wines, achieving zero emissions, and the aroma is mainly distributed in the de-alcoholized fruit wine and brandy; when the device works, the pressure is about -93KPA to -95KPA, the heating temperature of the original wine is 35 - 37°C, the loss of fruit aroma is smaller, and it adopts a three-dimensional working area, having a more efficient separation effect than ordinary negative pressure distillers, lower energy consumption, shorter time, and higher efficiency.

[0064] 5. By adopting the alternate aging of new and old barrels, the original litchi brandy is first treated with natural medical stone powder, then oak grains are added, and it is pumped into a new barrel for aging for half a year to fully extract the phenolic substances in the new barrel. Then, after being treated with natural zeolite powder, baijiu aging accelerator and alcohol aging accelerator are added and pumped into an old barrel used for about 6 years for continuous aging, which can effectively reduce the pungency of brandy, quickly age litchi brandy that does not cause a headache, does not have a bitter aftertaste, is sweet, mellow and full-bodied, can achieve the effect of 10-year aging, shorten the aging time required for brandy, and improve the quality of aged brandy.

[0065] 6. By using clarifying agents such as Sparkling Wine Clarifying Agent No. 1 and Inofine V and combining with low-temperature treatment at -3°C to -5°C for the original litchi brandy, the protein stability of the base wine can be enhanced. While removing unstable proteins, beneficial proteins to the wine body can be retained, the bitterness of the wine body can be eliminated, and the filterability is better. Then, it is frozen and insulated at -8°C to -11°C for 4 days, and finally filtered at -9.4°C to obtain the finished product.

[0066] 7. The litchi brandy brewed from two litchi varieties and freshly squeezed lemon juice uses modern fruit distillation wine and modern fruit wine aging process technologies to develop litchi brandy with higher nutrition, the lowest fusel oil content, high ester content and a variety of aroma types, and good wine body quality. Specific Embodiments

[0067] The present invention will be further described in detail below in conjunction with embodiments, but the embodiments of the present invention are not limited thereto.

[0068] Example 1

[0069] (1) Mixing and crushing litchi and lemon juice: First, fresh litchi fruits of Heiye litchi and Baitangying litchi that are seven or eight ripe (the mass ratio of Heiye litchi to Baitangying litchi is 2:1) are washed, peeled and pitted with 2°C cold water, and then freshly squeezed lemon juice (NFC freshly squeezed lemon juice from Zhangpu Dachuan Food Industry Co., Ltd., the same below) is added for mixing and crushing. The dosage of the freshly squeezed lemon juice is calculated according to the final concentration of 50 g / L of litchi pulp; the Heiye litchi used for production: soluble solids 18.50 - 20.0%, total acid 3 - 4 g / L, and the juice contains 30 - 45 mg / 100 ml of vitamin C; Baitangying litchi: has a special strong honey flavor, contains soluble solids 18.0 - 19.5%, the juice contains 16 - 17.77 mg / 100 ml of vitamin C, and the litchi with a total acid of 0.5 - 1 g / L; NFC freshly squeezed lemon juice, total acid 66 - 70 g / L.

[0070] (2) Composite enzymatic hydrolysis of aromatic pectinase and pectate lyase: Add 24 mg / L (final concentration) of aromatic pectinase MP (Innatis Co., Ltd., the same in the following examples) and 44 mg / L (final concentration) of pectate lyase (enzyme without methanol from Xiasheng Enzyme Biotechnology Co., Ltd., the same in the following examples) to the crushed mixed fruit pulp simultaneously, and perform composite enzymatic hydrolysis at 12.7 - 13.5 °C for 6.5 - 7.3 h until the juice yield of the juice reaches 83%, obtaining an enzymatic hydrolysis product; on the one hand, it can extract aroma precursor substances in fruits faster and better, improve protein stability, reduce the amount of bentonite used, and retain the aroma of fruit brandy; on the other hand, it can reduce the high methanol risk in juice processing.

[0071] Juice yield: Weigh 1000 grams of the fruit pulp after enzymatic hydrolysis treatment, filter and squeeze it with a 150 - mesh filter bag, then weigh the squeezed juice, repeat 3 times and take the average value to calculate the juice yield.

[0072] (3) Mixed temperature - controlled fermentation of Fermipan yeast, Dano red fruit, and oak powder: Add 0.26 g / L (final concentration) of yeast (Fermipan yeast from AEB Group, the same below), 0.53 g / L (final concentration) of Dano red fruit (AEB Group, the same below), and 0.3 g / L (final concentration) of oak powder (CDL - 07U from Shanghai Jietu Industry and Trade Co., Ltd., the same below) to the enzymatic hydrolysis product obtained in step (2) to obtain a fermentation system, and perform mixed fermentation at 13.8 °C for 25 - 32 days; among them, based on the fermentation system, it can extract aroma precursor substances in litchi faster and better, improve protein stability, reduce the amount of bentonite used, retain the aroma and structure of litchi wine; reduce the high methanol risk in juice processing; in addition, it can also help stabilize the color substances in litchi wine from being oxidized and protect the varietal aroma from being oxidized; effectively eliminate the unpleasant smells and tastes such as green and earthy in fruit wine, fully release the fruity aroma, and at the same time endow the wine with natural and beneficial oak components and flavors. When the alcohol content reaches 7% vol and the total sugar reaches 19 g / L, add 165 g / L (final concentration) of brown sugar powder (Yunnan Lingyuexuan Food Co., Ltd., the same below) and continue fermentation to make the final alcohol content reach 17.5% vol, obtaining a fermentation product; the final concentration refers to the concentration of various substances in the fermentation system.

[0073] (4) Separate litchi brandy base wine and concentrated non - alcoholic litchi wine stock solution by a fully automatic de - alcoholization device: Treat the fermentation product obtained in step (3) with a fully automatic de - alcoholization device (TC - 10 from Yantai Dibo's Brewing Equipment Co., Ltd., the same below). When the device is working, the pressure is about - 93 KPA - - 95 KPA, and the heating temperature of the base wine is 35 °C. From 10 tons of 18% vol litchi wine, about 5 tons of concentrated non - alcoholic litchi wine stock solution and about 5 tons of brandy base wine with an alcohol content of about 38% vol can be obtained. Using a three - dimensional working area, it has a more efficient separation effect than ordinary negative - pressure distillers, lower energy consumption, shorter time, and higher efficiency.

[0074] (5) Alternating aging in new and old barrels: First, add 1.3 g / L (final concentration) of natural medical stone powder (from the boutique of earth and stone mineral powders, the same below, Taobao store name) to the original litchi brandy wine, and then add 0.45 g / L (final concentration) of oak grains (CDL-06U, 2 mm, from Shanghai Jietu Industry and Trade Co., Ltd., the same below). After that, pump it into a new oak barrel (a French imported wine barrel from Yantai Diboshi Brewing Equipment Co., Ltd., and the boards in the oak barrel are preferably AISM; the same below) and age at 26.4 °C for half a year to fully extract the phenolic substances in the new oak barrel. Then, add 1.2 g / L (final concentration) of natural zeolite powder (product of Henan Borun Foundry Materials Co., Ltd., the same below), 1.5 g / L (final concentration) of Baijiu aging accelerator (from Quhao Brewing Yeast Factory, the same below, Pinduoduo), and 1.1 g / L (final concentration) of Alcohol Treasure (liquor-specific type from Shenzhen Alcohol Treasure Food Technology Co., Ltd., the same below), and pump them into an old barrel that has been used for about 6 years and continue to store at 26 °C for 85 days. This can effectively reduce the pungency of the brandy and quickly age a litchi brandy that does not cause a headache, does not have a bitter aftertaste, and is sweet, mellow, and smooth.

[0075] (6) Post-treatment of clarification, freezing, and filtration: Cool the treated original litchi brandy wine obtained in step (5) to -3 °C to -5 °C, add 404 mg / L (final concentration) of Sparkling Wine Clarifying Agent No. 1 (CLAIRPERLAGE DUE from Innadis Co., Ltd., the same below) and 350 mg / L of Clarifying Agent Inofine V (from Shanghai Jietu Industry and Trade Co., Ltd.) to clarify for 6 days. After the macromolecular substances and insoluble colloids settle, separate the lees, and pump the clear liquid into another storage tank to obtain a clear wine liquid. Then, keep it frozen at -8 °C to -11 °C for 4 days, and finally filter at -9.4 °C to obtain the finished product.

[0076] The Sparkling Wine Clarifying Agent No. 1 solution is preferably prepared through the following steps: Mix Sparkling Wine Clarifying Agent No. 1 and pure water at a temperature of 36 - 41 °C according to a ratio of 1 g:17 mL. After complete dissolution, the Sparkling Wine Clarifying Agent No. 1 solution is obtained. After the sparkling wine clarifying agent is formulated into a solution and added to the original wine liquid, it is more evenly dispersed and has a better effect. The operations in the following examples are the same as this;

[0077] The Clarifying Agent Inofine V solution is prepared through the following steps: Mix Clarifying Agent Inofine V and warm water at 44 - 48 °C according to a ratio of 1 g:14 mL. After Clarifying Agent Inofine V is completely dissolved, the Clarifying Agent Inofine V solution is obtained; the operations in the following examples are the same as this.

[0078] The fermented litchi brandy obtained in this example has a rich and harmonious litchi variety aroma, the aroma of aged oak, a mellow wine aroma, and is mellow, sweet, refreshing, with a sweet aftertaste and can promote the production of saliva. It has a unique style of this product. This litchi brandy has higher nutrition, low methanol and fusel oil content, high food safety, high ester content and a variety of aroma types, and good body quality. The total phenol was measured to be 563 mg / L by the Folin-Ciocalteu method, and the tannin content was measured to be 593 mg / L by the Folin-Denis colorimetric method; by gas chromatography-mass spectrometry (GC-MS) method, it was measured that: methanol 0.62 g / L, total fusel oil content (isobutanol, isoamyl alcohol) 211 mg / L, total ester 2725.00 mg / L, total terpene content 46.96 mg / L, and organic acid compound (total acid of octanoic acid and decanoic acid) content 27.47 mg / L.

[0079] Example 2

[0080] (1) Mixing and crushing litchi and lemon juice: First, fresh fruits of seven or eight mature Heiye litchi and Baitangying litchi (the mass ratio of Heiye litchi to Baitangying litchi is 2:1) are washed, peeled and pitted with 2°C cold water, and then 50 g / L (final concentration) of freshly squeezed lemon juice is added for mixing and crushing.

[0081] (2) Composite enzymatic hydrolysis with aromatic pectinase and pectin lyase: 25 mg / L (final concentration) of aromatic pectinase MP and 46 mg / L (final concentration) of pectin lyase are added to the crushed mixed fruit pulp simultaneously, and composite enzymatic hydrolysis is carried out at 12.7 - 13.5°C for 6.5 - 7.3 h until the juice yield of the juice is 84% to obtain an enzymatic hydrolysis product.

[0082] (3) Mixed temperature-controlled fermentation of Fumento yeast, Danuo red fruit, and oak powder: 0.27 g / L (final concentration) of yeast, 0.58 g / L (final concentration) of Danuo red fruit, and 0.4 g / L (final concentration) of oak powder are added to the enzymatic hydrolysis product obtained in step (2) to obtain a fermentation system, and mixed fermentation is carried out at 15.2°C for 25 - 32 days; when the alcohol content reaches 7.5% vol and the total sugar is 23 g / L, 170 g / L (final concentration) of brown sugar powder is added for continuous fermentation until the final alcohol content is 18.0% vol to obtain a fermentation product; the final concentration refers to the concentration of various substances in the fermentation system.

[0083] (4) Separating the original litchi brandy and concentrated non-alcoholic litchi wine stock solution with a fully automatic de-alcoholization device: After the fermentation product obtained in step (3) is processed by a fully automatic de-alcoholization device, about 5 tons of concentrated non-alcoholic litchi wine stock solution and about 5 tons of brandy original wine with an alcohol content of about 38% vol can be obtained from 10 tons of 18% vol litchi wine.

[0084] (5) Alternating aging in new and old barrels: First, the original litchi brandy is treated by adding 1.4 g / L (final concentration) of natural medlar powder, then 0.45 g / L (final concentration) of oak grains are added, and it is pumped into a new oak barrel and aged at 26.4 °C for half a year to fully extract the phenolic substances in the new oak barrel; then, after adding 1.3 g / L (final concentration) of natural zeolite powder, 1.75 g / L (final concentration) of liquor aging accelerator and 1.7 g / L (final concentration) of alcohol aging accelerator are added, and it is pumped into an old barrel that has been used for about 6 years and stored at 26 °C for 85 days. This can effectively reduce the pungency of the brandy and quickly age a litchi brandy that does not cause a headache, does not have a bitter aftertaste, is sweet, mellow, and full-bodied.

[0085] (6) Post-treatment of clarification, freezing and filtration: The treated original litchi brandy obtained in step (5) is first cooled to -3 °C to -5 °C, 410 mg / L (final concentration) of sparkling wine clarifying agent No. 1 and 350 mg / L of Inofine V fining agent are added, and it is clarified for 6 days. After macromolecular substances, insoluble colloids, etc. settle, the lees are separated, and the clear liquid is pumped into another storage tank to obtain a clear liquor; then it is frozen and kept warm at -8 °C to -11 °C for 4 days, and finally filtered at -9.4 °C to obtain the finished product.

[0086] The fermented litchi brandy obtained in this example has a strong and harmonious litchi variety aroma, aged oak aroma, mellow wine aroma, mellow, sweet, refreshing, sweet in the aftertaste, and thirst-quenching, with a unique style of this product. This litchi brandy has higher nutrition, low methanol and fusel oil content, high food safety, high ester content and many aroma types, and good liquor body quality. The total phenol content measured by the Folin-Ciocalteu method is 567 mg / L, and the tannin content measured by the Folin-Denis colorimetric method is 598 mg / L; measured by gas chromatography-mass spectrometry (GC-MS): methanol 0.58 g / L, total fusel oil content (isobutanol, isoamyl alcohol) 208 mg / L, total ester 2731.00 mg / L, total terpene content 47.72 mg / L, and organic acid compound (total acid of octanoic acid and decanoic acid) content 27.88 mg / L.

[0087] Example 3

[0088] (1) Mixing and crushing of litchi and lemon juice: First, fresh litchi fruits of Heiye litchi and Baitangying litchi that are seven or eight ripe (the mass ratio of Heiye litchi to Baitangying litchi is 2:1) are washed, peeled and pitted with 2 °C cold water, and then 50 g / L (final concentration) of freshly squeezed lemon juice is added for mixing and crushing.

[0089] (2) Complex enzymatic hydrolysis of aromatic pectinase and pectin lyase: Add 26 mg / L (final concentration) of aromatic pectinase MP and 48 mg / L (final concentration) of pectin lyase to the crushed mixed fruit pulp simultaneously, and perform complex enzymatic hydrolysis at 12.7 - 13.5 °C for 6.5 - 7.3 h until the juice yield of the juice reaches 85%, obtaining an enzymolysis product.

[0090] (3) Mixed temperature-controlled fermentation of Torulaspora delbrueckii, Monascus purpureus Went, and oak powder: Add 0.28 g / L (final concentration) of yeast, 0.63 g / L (final concentration) of Monascus purpureus Went, and 0.5 g / L (final concentration) of oak powder to the enzymolysis product obtained in step (2) to obtain a fermentation system, and perform mixed fermentation at 16.6 °C for 25 - 32 days; when the alcohol content reaches 8% vol and the total sugar reaches 27 g / L, add 175 g / L (final concentration) of brown sugar powder and continue fermentation until the final alcohol content is 18.6% vol, obtaining a fermentation product; the final concentration refers to the concentration of various substances in the fermentation system.

[0091] (4) Separation of litchi brandy raw wine and concentrated non-alcoholic litchi wine stock solution by a fully automatic de-alcoholization device: After the fermentation product obtained in step (3) is processed by a fully automatic de-alcoholization device, about 5 tons of concentrated non-alcoholic litchi wine stock solution and about 5 tons of brandy raw wine with an alcohol content of about 38% vol can be obtained from 10 tons of 18% vol litchi wine.

[0092] (5) Alternate aging in new and old wooden barrels: First, add 1.5 g / L (final concentration) of natural picrite powder to the litchi brandy raw wine, then add 0.45 g / L (final concentration) of oak grains, and pump it into a new oak barrel for aging at 26.4 °C for half a year to fully extract the phenolic substances in the new oak barrel; then add 1.4 g / L (final concentration) of natural zeolite powder, 2.0 g / L (final concentration) of Baijiu aging accelerator, and 2.3 g / L (final concentration) of alcohol aging accelerator, and pump it into an old barrel used for about 6 years and continue to store at 26 °C for 85 days, which can effectively reduce the spiciness of the brandy and quickly age a litchi brandy that does not cause a headache, does not turn bitter, is sweet, mellow, and soft.

[0093] (6) Post-treatment of clarification, freezing, and filtration: Cool the treated litchi brandy raw wine obtained in step (5) to -3 °C - -5 °C, add 416 mg / L (final concentration) of sparkling wine clarifying agent No. 1 and 350 mg / L of Inofine V for clarification for 6 days. After macromolecular substances and insoluble colloids settle, separate the lees, pump the clear liquid into another storage tank to obtain a clear wine liquid; then freeze and keep warm at -8 °C - -11 °C for 4 days, and finally filter at -9.4 °C to obtain the finished product.

[0094] The fermented litchi brandy obtained in this example has a rich and harmonious litchi variety aroma, an aged oak aroma, a mellow wine aroma, and is mellow, sweet, refreshing, with a sweet aftertaste and salivation, having the unique style of this product. This litchi brandy has higher nutrition, low methanol and fusel oil content, high food safety, high ester content and a variety of aroma types, and good body quality. The total phenol was measured to be 570 mg / L by the Folin-Ciocalteu method, and the tannin content was measured to be 603 mg / L by the Folin-Denis colorimetric method; by gas chromatography-mass spectrometry (GC-MS) method, it was measured that: methanol 0.54 g / L, total fusel oil content (isobutanol, isoamyl alcohol) 198 mg / L, total ester 2741.00 mg / L, total terpene content 48.92 mg / L, and organic acid compounds (total acid of octanoic acid and decanoic acid) content 28.48 mg / L.

[0095] Effect of Single Crushing Process and Mixed Crushing Process of Litchi on Juice Quality in Comparative Example 1

[0096] The experimental steps of this comparative example are basically the same as those of Example 3, except that: the crushing process combinations in step (1) are set as follows:

[0097] Group A: Litchi (fresh fruits of Heiye litchi and Baitangying litchi in a mass ratio of 2:1) + freshly squeezed lemon juice (final concentration 50 g / L);

[0098] Group B: Litchi (fresh fruits of Heiye litchi and Baitangying litchi in a mass ratio of 2:1);

[0099] Group C: Litchi (fresh fruits of Heiye litchi and Baitangying litchi in a mass ratio of 2:1) + citric acid monohydrate (final concentration 50 g / L);

[0100] Group D: Litchi (fresh fruits of Heiye litchi and Baitangying litchi in a mass ratio of 2:1) + DL-tartaric acid (final concentration 50 g / L).

[0101] Through repeated experiments and evaluations, the data obtained are shown in Table 1:

[0102] Table 1 Effect of Different Crushing Processes on Juice

[0103]

[0104] The total acid was detected by the method of GB / T 15038-2006 for the mixed fruit pulp obtained by crushing in step (1).

[0105] From the above experimental comparison, it can be seen that it is best to use black leaf lychee + white sugar lychee fresh fruit + original squeezed lemon juice when mixed and crushed organically. This can produce lychee juice with rich aroma, mellow and soft taste. On the one hand, it can increase the acidity of lychee juice, effectively control the implantation of microorganisms, and enhance the reproduction ability of yeast. On the other hand, it can improve the layering of fruit wine and make the taste better.

[0106] Comparative Example 2 Effects of different enzymatic hydrolysis processes on juice quality

[0107] The experimental steps of this comparative example are basically the same as those of Example 3, except that: the enzymatic hydrolysis processes in step (2) are single enzymatic hydrolysis: pectinase TC (Erbsloh Group, Germany, the same below), cellulase (enzyme activity ≥ 100U / g, Ningxia Heshibi Biotechnology Co., Ltd., the same below), aromatic pectinase MP (Enartis, the same below), pectin lyase (zero methanol enzyme of Xiasheng Enzyme Biotechnology Co., Ltd., the same below), composite enzymatic hydrolysis: aromatic pectinase MP + pectin lyase (aromatic pectinase MP and pectin lyase are compounded in a mass ratio of 26:48), pectinase TC + cellulase (pectinase TC and cellulase are compounded in a mass ratio of 50:110). The data obtained through repeated experiments are shown in Table 2.

[0108] Table 2 Effects of different enzymatic hydrolysis processes (the dosage of the enzyme is the optimal dosage determined by experiments)

[0109]

[0110] Juice yield = [weight of squeezed juice (g) / weight of original fruit pulp (g)] × 100%, using gas chromatography-mass spectrometry (GC-MS)

[0111] It can be seen from the above test data that the present invention uses composite enzymolysis: aromatic pectinase MP+pectin lyase for enzymolysis treatment, and the enzymolysis effect is the best, and the juice yield reaches 85%. On the one hand, the aroma precursors in the fruit can be extracted faster and better, and the protein stability can be improved, the amount of soap can be reduced, and the aroma of fruit brandy can be retained; on the other hand, the high methanol risk in juice processing can be reduced; at the same time, the pectin cleavage time is also improved, and the color and aroma oxidation losses caused by the slow juice extraction of easily oxidized raw materials can be effectively prevented. It can also be used for the "flash evaporation process" to better realize rapid extraction, and the methanol content of the juice reaches 0.31g / 100g, with high food safety.

[0112] Comparative Example 3 Effects of different fermentation process combinations on the quality of litchi wine

[0113] (1) The experimental steps are the same as those in step (3) of Example 3, with the only difference being that the fermentation process combinations in step (3) are as follows: (1) 0.28 g / L of Fument yeast + 0.63 g / L of Dannuo red fruit + 0.5 g / L of medium oak chips; (2) 0.28 g / L of Fument yeast + 0.63 g / L of Dannuo red + 0.5 g / L of oak powder CDL-07U; (3) 0.28 g / L of Fument yeast + 0.63 g / L of Dannuo red fruit + 0.5 g / L of oak powder 07M; (4) 0.28 g / L of Fument yeast + 0.63 g / L of Dannuo red fruit + 0.5 g / L of oak powder CDL-07U. The data obtained through repeated experiments and sensory evaluations are shown in Table 3 as follows:

[0114] Table 3 Effects of Different Fermentation Process Combinations

[0115]

[0116] Note: Oak powder 07M is from Shanghai Jietu Industry and Trade Co., Ltd.; medium oak chips are from Yantai Diboshi Brewing Equipment Co., Ltd.; Dannuo red is from Innadis Co., Ltd.

[0117] From the above experimental data, it can be seen that in the controlled-temperature fermentation of the present invention, the best fermentation process combination is 0.28 g / L of Fument yeast + 0.63 g / L of Dannuo red fruit + 0.5 g / L of oak powder. The total ester content of litchi fruit wine is 2741.00 mg / L, the total content of terpenoids is 48.92 mg / L, and the total content of organic acid compounds (caprylic acid and capric acid) is 28.48 mg / L. It can extract aroma precursor substances in litchi faster and better; it can also improve protein stability, reduce the dosage of bentonite, and retain the aroma and structure of litchi wine; in addition, it can help stabilize the color substances in litchi wine from being oxidized and protect the varietal aroma from being oxidized; effectively eliminate the unpleasant odors and tastes such as green and earthy flavors in the fruit wine, fully release the fruity aroma, and at the same time endow the wine with natural and beneficial oak components and flavors.

[0118] Selection of the Decoction Equipment for Litchi Brandy in Comparative Example 4

[0119] The experimental steps are the same as those in step (4) of Example 3, with the only difference being that the decoction equipment in step (4) uses a fully automatic decoction equipment and a French Charentais still respectively, and the original wine volume for both is 10 tons. The data obtained through repeated experiments and detected by GC-MS are shown in Table 4 as follows:

[0120] Table 4

[0121]

[0122] From the above test data, it can be seen that in the dealcoholization of litchi brandy, the best dealcoholization equipment is the fully automatic dealcoholization equipment. By using the fully automatic dealcoholization equipment to separate the original litchi brandy wine and the concentrated alcohol-free litchi wine stock solution, one raw material produces two wines, achieving zero discharge. The aroma is mainly distributed in the dealcoholized fruit wine and brandy. When the equipment is working, the pressure is -93KPA to -95KPA, the heating temperature of the original wine is about 35°C, the loss of fruity aroma is smaller. Using a three-dimensional working area, it has a more efficient separation effect than ordinary negative pressure distillers, lower energy consumption, shorter time, and higher efficiency.

[0123] Selection of different aging combinations in Comparative Example 5

[0124] (1) The experimental steps are the same as those in step (5) of Example 3, with the only difference being that the aging processes in step (5) are set as follows: (1) New oak barrel (aged for half a year): original litchi brandy wine + natural medical stone powder 1.5g / L + oak chips 0.45g / L; old oak barrel (aged for 85 days): supplemented with natural zeolite powder 1.4g / L, liquor aging accelerator 2g / L, and alcohol treasure 2.3g / L; (2) The original litchi brandy wine is aged only in new and old oak barrels, specifically new oak barrel (aged for half a year) + old oak barrel (aged for 85 days). After repeated experiments and evaluations, the data obtained are shown in Table 5:

[0125] Table 5 Effects of different aging process combinations

[0126]

[0127] From the comprehensive data of the above tests, it can be seen that the best combination of the present invention is to first age in (1) new oak barrel (aged for half a year): original litchi brandy wine + natural medical stone powder 1.5g / L + oak chips 0.45g / L, and then in (2) old oak barrel (aged for 85 days): supplemented with natural zeolite powder 1.4g / L + liquor aging accelerator 2.0g / L + alcohol treasure 2.3g / L. The obtained fermented litchi brandy has a strong and harmonious litchi variety aroma, aged oak aroma, mellow wine aroma, mellow, sweet, refreshing, sweetening, and salivating, with a unique style of this product. This litchi brandy has higher nutrition, low methanol and fusel oil content, high food safety, high ester content and many aroma types, and good body quality.

[0128] Selection of clarifying agents for litchi brandy in Comparative Example 6

[0129] I. The original wine liquid obtained after aging in step (5) of Example 3 is processed as follows:

[0130] (1) Add bentonite and chitosan. The addition amount of bentonite is calculated according to 416mg / L of the original wine liquid, and the addition amount of chitosan is calculated according to 350mg / L of the original wine liquid.

[0131] (2) Gelatin and casein are added. The addition amount of gelatin is calculated based on 416 mg / L of the original wine liquid, and the addition amount of casein is calculated based on 350 mg / L of the original wine liquid.

[0132] (3) Casein and silica gel are added. The addition amount of casein is calculated based on 416 mg / L of the original wine liquid, and the addition amount of silica gel is calculated based on 350 mg / L of the original wine liquid.

[0133] (4) Foaming wine clarifier No. 1 and fining agent Inofine V are added. The addition amount of foaming wine clarifier No. 1 is calculated based on 416 mg / L of the original wine liquid, and the addition amount of fining agent Inofine V is calculated based on 350 mg / L of the original wine liquid.

[0134] The wine clarified at a temperature of -3°C to -5°C for 6 days is centrifuged (centrifuged at 3500 r / min), and the supernatant is taken to measure the transmittance at 820 nm.

[0135] II. The results are as follows:

[0136] The transmittance of group (1) is 78.5%, the transmittance of group (2) is 85.4%, the transmittance of group (3) is 73.6%, and the transmittance of group (4) is 96.2%.

[0137] It can be seen that the effect of group (4) is the best, that is to say, foaming wine clarifier No. 1 and fining agent Inofine V are used in combination, and the clarity is the highest at this time.

[0138] An orthogonal experiment is carried out on the dosages of foaming wine clarifier No. 1 and fining agent Inofine V, and it is found that when the dosage of foaming wine clarifier No. 1 is 456 mg / L of the original wine liquid and the dosage of fining agent Inofine V is 254 mg / L of the original wine liquid, it can not only accelerate the clarification of the wine liquid, but also increase the stability of litchi brandy.

[0139] The above embodiments are the preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications made without departing from the spirit and principle of the present invention shall be equivalent replacement methods and are all included in the protection scope of the present invention.

Claims

1. A preparation method of fermented litchi brandy, characterized in that It includes the following specific steps: (1) Mixing and crushing litchi and lemon juice: The pulp obtained from fresh litchi is mixed and crushed with freshly squeezed lemon juice to obtain a mixed fruit pulp; (2) Composite enzymatic hydrolysis with aromatic pectinase and pectate lyase: Aromatic pectinase and pectate lyase are added to the mixed fruit pulp for composite enzymatic hydrolysis at 12.1 - 14.9 °C until the juice yield of the juice reaches 83% - 85%, obtaining an enzymatically hydrolyzed product; (3) Mixed temperature-controlled fermentation of yeast, Danuo red fruit, and oak powder: Yeast, Danuo red fruit, and oak powder are added to the enzymatically hydrolyzed product obtained in step (2) to obtain a fermentation system, and mixed fermentation is carried out at 13 - 17 °C; among them, based on the fermentation system, the concentration of yeast is 0.2 - 0.4 g / L, the concentration of oak powder is 0.3 - 0.5 g / L, and the concentration of Danuo red fruit is 0.5 - 0.7 g / L; when the alcohol content reaches 7 - 8% vol and the total sugar reaches 19 - 27 g / L, brown sugar powder is added for continued fermentation to make the final alcohol content 17.5% vol - 18.6% vol, obtaining a fermentation product; (4) Separating litchi brandy base wine and concentrated non-alcoholic litchi wine stock solution by a fully automatic de-alcoholization device: The fermentation product obtained in step (3) is processed by a fully automatic de-alcoholization device to obtain a concentrated non-alcoholic litchi wine stock solution and litchi brandy base wine; (5) Alternate aging in new and old wooden barrels: The litchi brandy base wine is treated with medical stone powder, then oak grains are added and pumped into a new barrel for aging; then after treatment with zeolite powder, liquor aging accelerator and alcohol aging accelerator are added and pumped into an old barrel for storage; (6) Post-treatment of clarification, freezing, and filtration: The wine obtained finally in step (5) is cooled to -3 °C - -5 °C, clarified with a clarifying agent, and frozen and insulated at -8 °C - -11 °C and filtered to obtain the finished product.

2. The preparation method of the fermented litchi brandy according to claim 1, wherein: The litchi described in step (1) is at least one of Heiye litchi and Baitangying litchi; The pulp described in step (1) is prepared through the following steps: obtained by washing fresh litchi, peeling the shell, and removing the core; The old barrel described in step (5) is an old barrel used for 5 - 7 years.

3. The preparation method of the fermented litchi brandy according to claim 1, wherein: The freshly squeezed lemon juice described in step (1) is freshly squeezed lemon juice with a total acid of 66 - 70 g / L; The aromatic pectinase described in step (2) is aromatic pectinase MP; The pectate lyase described in step (2) is an enzyme for zero methanol; The yeast described in step (3) is Fument yeast; The oak powder described in step (3) is CDL-07U or 07M; The board in the oak barrel described in step (5) is AISM; The medical stone powder described in step (5) is natural medical stone powder; The oak grains described in step (5) are CDL-06U oak grains; The zeolite powder described in step (5) is natural zeolite powder; The clarifying agent described in step (6) is at least one of champagne clarifying agent No. 1 CLAIRPERLAGE DUE and fining agent Inofine V.

4. The preparation method of the fermented litchi brandy according to claim 3, wherein: The dosage of the freshly squeezed lemon juice described in step (1) is 45 - 55 g of freshly squeezed lemon juice per liter of the pulp ratio; The dosage of the aromatic pectinase described in step (2) is calculated as 20 - 30 mg of aromatic pectinase per liter of the mixed fruit pulp ratio; The dosage of the pectin lyase described in step (2) is calculated as 40 - 50 mg of pectin lyase per liter of the mixed fruit pulp ratio; The dosage of the yeast described in step (3) is calculated based on the concentration in the fermentation system of 0.26 - 0.28 g / L; The dosage of the Danno red fruit described in step (3) is calculated based on the concentration in the fermentation system of 0.53 - 0.63 g / L; The dosage of the oak powder described in step (3) is calculated based on the concentration in the fermentation system of 0.3 - 0.5 g / L; The dosage of the medical stone powder described in step (5) is calculated based on its concentration in the original litchi brandy of 1.3 - 1.5 g / L; The dosage of the oak chips described in step (5) is calculated based on its concentration in the original litchi brandy of 0.4 - 0.5 g / L; The dosage of the zeolite powder described in step (5) is calculated based on its concentration in the original litchi brandy of 1.2 - 1.4 g / L; The dosage of the liquor aging accelerator described in step (5) is calculated based on its concentration in the original litchi brandy of 1.5 - 2.0 g / L; The dosage of the alcohol enhancer described in step (5) is calculated based on its concentration in the original litchi brandy of 1.1 g - 2.3 g / L; The addition amount of the first solution of the sparkling wine clarifier described in step (6) is calculated as 400 - 500 mg of the first solution of the sparkling wine clarifier per liter of the original litchi brandy; The addition amount of the fining agent Inofine V described in step (6) is calculated as 200 - 400 mg per liter of the original wine.

5. The preparation method of the fermented litchi brandy according to claim 4, wherein: The dosage of the aromatic pectinase described in step (2) is calculated as 24 - 26 mg of aromatic pectinase per liter of the mixed fruit pulp ratio; The dosage of the pectin lyase described in step (2) is calculated as 44 - 48 mg of pectin lyase per liter of the mixed fruit pulp ratio; The dosage of the oak chips described in step (5) is calculated based on its concentration in the original litchi brandy of 0.45 g / L; The addition amount of the first solution of the sparkling wine clarifier described in step (6) is calculated as 410 - 460 mg of the first solution of the sparkling wine clarifier per liter of the original litchi brandy; The addition amount of the fining agent Inofine V described in step (6) is calculated as 250 - 350 mg per liter of the original wine.

6. The preparation method of the fermented litchi brandy according to claim 1, wherein: The temperature of the enzymatic hydrolysis described in step (2) is 12.7 - 13.5 °C; The time of the enzymatic hydrolysis described in step (2) is at least 6 h; The temperature of the fermentation described in step (3) is 13.8 - 16.6 °C; The time of the mixed fermentation described in step (3) is 23 - 33 days; The pressure during the operation of the equipment described in step (4) is -93 KPA - -95 KPA, and the heating temperature of the original wine is 35 - 37 °C; The temperature of the aging described in step (5) is 26 - 27 °C; The aging time described in step (5) is 150 to 210 days; The storage described in step (5) is at 25 to 27 °C for at least 80 days; The clarification temperature described in step (6) is -3 °C to -5 °C; The clarification time described in step (6) is 5 to 7 days; The freezing temperature described in step (6) is -8 °C to -11 °C; The heat preservation time described in step (6) is 3 to 6 days; The filtration temperature described in step (6) is -9.4 °C.

7. The preparation method of the fermented litchi brandy according to claim 6, characterized in that: The enzymolysis time described in step (2) is 6.5 to 7.3 h; The time of mixed fermentation described in step (3) is 25 to 32 days; The aging temperature described in step (5) is 26.4 °C The aging time described in step (5) is 180 days; The storage described in step (5) is at 26 °C for 85 days; The clarification time described in step (6) is 6 days; The heat preservation time described in step (6) is 4 days.

8. A fermented litchi brandy, characterized in that: Obtained by the preparation method according to any one of claims 1 to 7.

Images