Method for brewing fresh litchee juice wine

Abstract

The invention discloses a method for brewing fresh litchee juice wine. The method includes that litchi raw material is subject to pretreatment, then super high temperature sterilization and freeze concentration and then ultralow temperature long fermentation, ageing, juice alcoholization, formulation, clarification and filtering, thus obtaining the fresh litchee juice wine. The ultralow temperature long fermentation includes that active dried yeast growing at low temperature and food grade sulfinic acid solution containing SO2 are added into juice after sterilization, the content of the activedried yeast in juice after sterilization is 200-400mg / L; and fermentation is carried out for 20-35 days at 2-12 DEG C. the invention adopts freeze concentration method to improve natural sugar degreeof litchee juice, brewing cost of litchee wine is low, alcoholic strength is high, mouthfeel is full, no exogenous saccharides is required to be added, and natural nutrients and flavor of fresh litchee juice are kept and fine, smooth and elegant litchee wine mouthfeel while stable and permanent litchee fruity can be obtained.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a method for brewing fresh lychee juice wine. Background technique [0002] Litchi is the fruit of Sapindaceae lychee. It is rich in essential amino acids, vitamins and trace elements. It has the functions of promoting body fluid, replenishing qi, regulating qi, and relieving pain. According to statistics, the total output of lychees in my country is about 1 million tons at present, and planting lychees has become an important way to increase farmers' income in some areas. 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. One of the ways to further process lychees is to brew lychees into lychee wine. In the existing lychee w...

AI Technical Summary

Problems solved by technology

In the existing lychee wine brewing process, the squeezed juice is usually clarified and then fermented. The color of the finished wine is light yellow to golden yellow, the taste is relatively light, the fresh aroma of the wine is not strong enough, and the sense of structure is not strong.

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, the current lychee wine is brewed at room temperature, that is, the brewing and fermentation temperature is generally 18-28°C, and the fermentation time is generally about 8 days. The lychee wine brewed by this method has a rough taste, and the fruity aroma is difficult to preserve for a long time.

These have affected the deep processing and utilization of litchi