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Preparation method of full-juice lichi sweet wine

A technology of lychee sweet wine and a production method, which are applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., to achieve the effects of fragrant lychee, clear and transparent wine body, and improved quality

Active Publication Date: 2012-12-26
NORTHWEST A & F UNIV
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

The raw material of traditional lychee liqueur is mainly late-harvested grapes, and currently no lychee is used as raw material to brew lychee liqueur

Method used

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  • Preparation method of full-juice lichi sweet wine

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Embodiment Construction

[0017] In the present invention, the lychee fruit is shelled, cored, and pressed to obtain clear juice for alcohol fermentation, and by terminating the alcohol fermentation, natural residual sugar is retained to obtain a full-juice lychee sweet wine. The specific implementation steps are as follows:

[0018] (1) For the first time, lychee fresh fruit is used as the raw material of sweet wine. When the raw material reaches the optimum maturity (that is, when the sugar content of the fruit rises to a stable value), it is harvested manually.

[0019] (2) Cooling: The grape fruit is subjected to cold treatment to make the temperature reach 2°C.

[0020] (3) Shell and core: remove the outer shell and center core of the fruit, and be careful not to leave it in the pulp.

[0021] (4) Squeeze and extract juice: When squeezing, control the juice yield at 50%, and add 50mg / L of sulfur dioxide after squeezing to prevent the juice from oxidizing.

[0022] (5) Clarification: Add 500mg / L...

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Abstract

The invention relates to a preparation method of wine, in particular to a preparation method of full-juice lichi sweet wine. In the preparation method, lichi fresh fruits serve as raw materials of the full-juice sweet wine, so the intrinsic fragrance of the lichi fruits is maintained, the natural value of the lichi fruits is preserved, the natural alcohol content and the residual sugar of the lichi fruit are retained, damage to mouthfeel of the fruit wine caused by artificially sugaring is avoided, and the brewing process is simplified. The preparation method comprises the following operating steps of: (1) harvesting the lichi fresh fruits serving as the raw materials; (2) removing shells and kernels; (3) juicing the lichi and adding sulfur dioxide into the juice; (4) clarifying; (5) performing alcoholic fermentation; (6) revolving a tank; (7) stopping fermentation; (8) refrigerating and ageing; and (9) degerming, filtering and encapsulating.

Description

1. Technical field: [0001] The present invention relates to a kind of preparation method of wine, in particular to a kind of preparation method of whole juice lychee sweet wine. 2. Background technology: [0002] Litchi (Litchi chinensis Sonn.) is an evergreen tree of the genus Litchi of the Sapindaceae family. It is an important fruit tree in the tropics and subtropics. my country has a cultivation history of more than 2,000 years. % or more, and its main origins are in Guangdong, Fujian and other provinces of my country. Lychees are tender and juicy, rich in fragrance, rich in a variety of essential nutrients for the human body, with nourishing and medicinal values, and are known as the treasures of China. [0003] However, due to the characteristics of "color change in one day, fragrance change in two days, and taste change in three days", lychees affect the long-distance transportation and commodity value. Therefore, the processing and development and utilization of fre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 王华李华
Owner NORTHWEST A & F UNIV
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