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Method for preparation of lychee wine by freeze concentration and ultralow temperature fermentation

A technology for freezing and concentrating lychee wine, applied in the field of fruit wine brewing, can solve the problems of easily destroying the natural nutrition and flavor of lychee, affecting the deep processing and utilization of lychee, and difficult to preserve the fruit fragrance for a long time, and achieving low cost, attractive color and mellow taste. full effect

Active Publication Date: 2008-02-13
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

At present, two methods are generally used to increase the fermented sugar content: one is to add sucrose to lychee juice, but the flavor of lychee wine brewed by this method is not good; the other is to use vacuum heat concentration to increase the natural sugar content of lychee juice. But this method is easy to destroy the natural nutrition and flavor of lychee, and make the lychee wine taste of high temperature cooking
In addition, at present, lychee wine is brewed at room temperature, that is, the brewing and fermentation temperature is generally 15-25°C, and the fermentation time is generally about 7 days. The taste of lychee wine brewed by this method is rough, and the fruity aroma is difficult to preserve for a long time.
These have affected the deep processing and utilization of litchi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with a belt press. Then the juice after squeezing the juice was sterilized at a temperature of 135° C. for 2 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature within the range of -1 to -8°C, remove the ice cubes in time, and stop freezing and concentrating when the sugar content of the juice reaches 220g / L. Then add 200ppm active dry yeast suitable for low-temperature growth to the fruit juice after freezing and concentrating, and add food-grade sulfurous acid solution to make the total SO 2 The content reaches 150ppm, and the fermentation temperature is kept in the range of 5-10°C for slow fermentation. The fermentation time is 30 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Then the ...

Embodiment 2

[0025] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with an air bag press. Then the juice after squeezing the juice was sterilized at a temperature of 132° C. for 3 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature at -5~-8°C, remove the ice cubes in time, and stop the freeze concentration when the sugar content of the juice reaches 300g / L. Then add 400ppm activated active dry yeast suitable for low-temperature growth in the fruit juice after freezing and concentrating, and add food-grade sulfurous acid solution to make the total SO 2 The content reaches 300ppm, and the fermentation temperature is kept in the range of 3-8°C for slow fermentation. The fermentation time is 40 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Then the fermented...

Embodiment 3

[0028] Using lychees as raw materials, fresh lychees are pruned and leaves are removed, cracked, rotten and diseased fruits are removed, washed, drained, shelled and cored, and the juice is squeezed with a belt press. Then the juice after squeezing the juice was sterilized at a temperature of 137° C. for 4 seconds. Use the pump to pump the sterilized juice into the freezing tank, control the temperature at -1~-8°C, remove the ice cubes in time, and stop the freeze concentration when the sugar content of the juice reaches 250g / L. Then add 300ppm active dry yeast to the fruit juice after freezing and concentrating, and add food-grade sulfurous acid solution to make the total SO 2 The content reaches 100ppm, and the fermentation temperature is kept in the range of 6-8°C for slow fermentation. The fermentation time is 25 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. Then the fermented products are transferred to wine storage tanks an...

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Abstract

The disclosed brewing method for leechee wine comprises: preprocessing the material, pressing to obtain juice, taking ultra-high-temperature sterilization and freeze-concentration to ferment for 25-40day at 3-10Deg, aging, preparing, clarifying, and filtering to obtain the product. This invention has nice color and feeling, and rich nutrition with low cost.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a brewing method of ultra-low temperature and long-term fermentation of lychee wine after freezing and concentrating. Background technique [0002] Litchi is a characteristic agricultural product in Guangdong, Guangxi, Fujian, Hainan, Taiwan and other provinces and regions, and has a long history of planting. At present, the total planting 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 planting area of ​​litchi and 70.5% of the total output of litchi in the world. However, due to the short lychee harvest period and the hot weather, the lychee fruit is very easy to oxidize, discolor and rot. The number of rotten lychees accounts for 20% of the total output every year, causing great economic losses. Therefore, the deep processing of lychees has become a top priority. Some lychees, such as Wuye, have ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 曾新安于淑娟岳强陈勇
Owner 广东帝浓酒业有限公司
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