Production method of litchi brandy

Abstract

The invention relates to a production method of litchi brandy. The method comprises the operation steps of: (1) litchi fruit maturity control; (2) harvest and sorting; (3) peeling and depitting; (4) sugar content and acidity adjustment on litchi juice, and twice squeezing; (5) low temperature fermentation; (6) sealed storage; (7) first distillation of the fermented wine; (8) second fermentation of the fermented wine; (9) ageing; and (10) alcohol content decrease, color adjustment, bottling, and labeling. The method provided by the invention not only can maintain the characteristic aroma of litchi fruits, preserve its nutritional value, avoid sundry bacteria contamination, but also can well reduce the oxidation phenomenon during brewing of the litchi juice, reduces undesirable flavor substances, makes the aroma stronger, and improves the overall quality of litchi brandy to a great extent. No artificial pigment, flavouring agent, preservative or other chemical substances is added in the production process. The litchi brandy produced by the invention has a golden color, is cool and clear, and has strong fruit aroma, prominent features, mellow taste, and unique flavor.

Description

technical field [0001] The invention relates to a method for making wine, in particular to a method for producing lychee brandy. Background technique [0002] Litchi is an evergreen tree of Sapindaceae, mainly distributed in the range of 18°-31° north latitude, and is a typical evergreen fruit tree in the south subtropical zone. Litchi originated in my country and has been distributed in more than 20 subtropical countries. Its peel is bright and beautiful, the gravy is delicate and juicy, sweet and delicious, and rich in nutrition. Because of its good shape, color and taste, lychee is known as "the best fruit in Lingnan", "the king of fruits" and so on. "Compendium of Materia Medica" by Li Shizhen of the Ming Dynasty stated: "Eating lychees often can nourish the brain and keep fit, treat miasma and swell, appetize and invigorate the spleen, and dry products can replenish vitality. It is a tonic for puerpera and the elderly." Modern science has proved that lychees contain hu...

AI Technical Summary

Problems solved by technology

In addition to eating fresh lychee, the fruit can be used to make dried lychee, lychee juice, canned lychee, lychee wine and lychee brandy, etc. Because the typical flavor and nutritional components of lychee fruit are different from other fruits, the flavor of lychee is unstable during processing. Easy to brown, not resistant to storage, the product still has browning and loss of light after bottling or shelf life

At present, lychee brandy is mainly based on the production method of grape brandy, and there are many problems in the produced lychee brandy, such as relatively weak fragrance with bad smell, easy loss of nutrients and even browning problems, which gradually restrict the quality and quality of lychee brandy. The "bottleneck" of

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