The invention relates to a
processing technique of lichee brandy, including the steps as below: fresh lichee fruits are broken, and acid is added till 6.0g to 7.0 g / l during breaking; 30 to 120 mg / l of pectase and 250 to 500 mg / l of
yeast are added to the fruit juices, the operation of starting
fermentation is carried out during zymohydrolysis, and the operation of maceration and zymohydrolysis is carried out for 6 to 8 hours at the temperature between 12 and 20 DEG C; the mixture obtained is led into a
fermentation cylinder to be fermented for 7 to 10 days at the temperature between 14 and 20 DEG C, and the operation of
fermentation is stopped when the content of residual
sugar is lower than 2g / l; the operation of twice
distillation is carried out, head and last flows are
cut down during first simple
distillation, the
alcohol content of the simple distillate is regulated to the degree of 29 percent Vol; and heads, first
wine, second
wine, feints and aromatic water are respectively
cut down according to the
alcohol content during secondary fine
distillation. The
processing technique has the advantages of favorable zymohydrolysis effect,
high rate of juice yield and effective inhabitation of
bacteria growth; the lower temperature fermentation and the grading
wine cutting can keep the fragrance and the taste of wine, and the
processing technique is suitable for preparing the lichee brandy.