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Dry red litchi wine and production method thereof

A technology of lychee wine and lychee, which is applied in the preparation of alcoholic beverages, etc., can solve the problem of long aging time, and achieve the effect of strong body, attractive color and rich nutrition

Active Publication Date: 2014-03-26
HUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method takes a long time to age

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1 The dry red lychee wine of the present invention is produced by following steps: fresh lychees are cut and leaves are removed, cracked fruit, rotten fruit, rotten fruit and pest-infested fruit are removed, after washing and draining, the lychee is broken by mechanical means, and preserved Husks are pumped into the fermentation tank by a screw pump, and 80ppm of food-grade sulfurous acid solution is added to the screw pump, and then the acidity of the crushed lychees is adjusted to 4.0 g / L (calculated as tartaric acid) with food-grade tartaric acid, and the pH Adjust it to 3.0, add 100ppm of Australian R2 yeast and 30ppm of liquid pectinase, and then start fermentation; the temperature of the fermentation process is controlled within the range of 10-12°C, and the fermentation time is 15 days. When the specific gravity of the fermented mash drops to 0.997, The fermentation is over. Add 20ml / L of 50% (V / V) lychee spirits to the fermented broth, and at the sam...

Embodiment 2

[0031]Embodiment 2 The dry red lychee wine of the present invention is produced by following steps: fresh lychees are cut and leaves are removed, cracked fruit, rotten fruit, rotten fruit and pest-infested fruit are removed, after washing and draining, the lychee is broken by mechanical means, and preserved Husks are pumped into the fermentation tank by a screw pump, and 100ppm food-grade sulfurous acid solution is added to the screw pump, and then the acidity of the crushed litchi is adjusted to 5.0 g / L (calculated as tartaric acid) with food-grade tartaric acid, and the pH Adjust to 3.2, add 180ppm of Australian R2 yeast and 40ppm of liquid pectinase at the same time, and then start fermentation; the temperature of the fermentation process is controlled within the range of 11~13°C, and the fermentation time is 20 days. When the specific gravity of the fermented mash drops to 0.997, The fermentation is over. Add 50ml / L of 50% (V / V) lychee spirits to the fermented broth, and a...

Embodiment 3

[0033] Embodiment 3 The dry red lychee wine of the present invention is produced by following steps: fresh lychees are cut and leaves are removed, cracked fruit, rotten fruit, rotten fruit and pest-infested fruit are removed, after washing and draining, the lychee is broken by mechanical means, and preserved Husks are pumped into the fermentation tank by a screw pump, and 50ppm of food-grade sulfurous acid solution is added to the screw pump, and then the acidity of the crushed lychees is adjusted to 6.0 g / L (calculated as tartaric acid) with food-grade tartaric acid, and the pH Adjust it to 3.5, add 250ppm of Australian R2 yeast, add 50ppm of liquid pectinase, and then start fermentation; the temperature of the fermentation process is controlled within the range of 12~15°C, and the fermentation time is 25 days. When the specific gravity of the fermented mash drops to 0.997, The fermentation is over. Add 80ml / L of 50% (V / V) lychee spirits to the fermented broth. At the same ti...

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PUM

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Abstract

The invention discloses a dry red litchi wine and a production method thereof. The production method of the dry red litchi wine comprises the following steps: preprocessing a litchi raw material, crushing, adjusting components, carrying out shelled low-temperature fermentation, extracting the shell haematochrome, transferring to a pot, fining, filtering, and carrying out membrane filtration to obtain the dry red litchi wine. In the production method of the dry red litchi wine, the extracted shell haematochrome is obtained through ultrasonic wave assisted extraction of the shell and is rich in polyphenol substances comprising proanthocyanidins, tannin and the like, so the wine is strongly mellow; and the low-temperature fermentation, the pot transfer, the fining, the filtration and the membrane filtration are carried out, so the made dry red litchi wine has the characteristics of attractive color, clearness, mellow mouthfeel, strong structure sense, harmonious fragrance and abundant nutrition; and the dry red litchi wine has a simple preparation technology and a low cost.

Description

technical field [0001] The invention relates to a lychee wine and a production method thereof, in particular to a dry red lychee wine and a production method thereof, belonging to the technical field of fruit wine brewing. Background technique [0002] Litchi is rich in essential amino acids, vitamins and trace elements, and has the functions of promoting body fluid, nourishing qi, regulating qi, and relieving pain. It is known as "the best fruit in Lingnan". At present, the total output of litchi in my country exceeds 1.3 million tons, and planting litchi has become an important way to increase farmers' income in some areas. Due to the short lychee harvest period and hot weather, 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. Litchi wine brewed by full juice fermentation is a new developme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张斌薛子光吴军王春宁李慧
Owner HUIZHOU UNIV
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