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Brewing technology of flower fragrance litchi wine

A lychee wine and flower-flavored technology, which is applied in the field of fruit wine brewing, can solve the problems of decreased ester content, uncontrollable fermentation process, and weak fruity aroma of lychee wine.

Inactive Publication Date: 2017-08-18
GUANGXI YUNHENG WINERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The esters in lychee wine are the most important components of the aroma components in wine. However, the conventional fermentation process is uncontrollable, resulting in a decrease in the content of esters, resulting in a lack of fruity aroma in lychee wine.

Method used

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  • Brewing technology of flower fragrance litchi wine
  • Brewing technology of flower fragrance litchi wine
  • Brewing technology of flower fragrance litchi wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Peel the lychee, remove the core, take the lychee pulp and add water to make a pulp. The weight ratio of the pulp to water is 1:1. 200mg / L lychee pulp, pectinase activity 27000U / g, enzymatic hydrolysis at 40°C for 20min, inactivate the enzymolysis solution, filter, and the filtrate is lychee juice;

[0020] 2) Add water to the banana peel, the weight ratio of banana peel to water is 1:1, adjust the pH value of banana peel pulp to 4.0, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 200mg / L banana peel Fruit pulp, pectinase activity is 27000U / g; enzymolysis at 40°C for 20 minutes, inactivation of the enzymolysis solution, filtration, the filtrate is banana juice;

[0021] 3) Mix lychee juice and banana juice at a weight ratio of 10:0.1, adjust the sugar content of the mixed juice to 16%, inoculate active dry yeast with a weight of 0.01% of the mixed juice, and ferment at 20°C for 15 days to obtain raw wine;

[0022] 4) Centrifuge the orig...

Embodiment 2

[0028] 1) Peel and pit the lychee, take the lychee pulp and add water to make a pulp, the weight ratio of the pulp to water is 1:3, adjust the pH value of the lychee pulp to 5.0, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 220mg / L lychee pulp, pectinase activity 35000U / g, enzymatically hydrolyze at 50°C for 30min, inactivate the enzymatic hydrolyzate, filter, and the filtrate is lychee juice;

[0029] 2) Add water to the banana peel, the weight ratio of banana peel to water is 1:3, adjust the pH value of banana peel pulp to 5.0, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 220mg / L banana peel Fruit pulp, pectinase activity is 35000U / g; enzymolysis at 50°C for 30 minutes, inactivation of the enzymolysis solution, filtration, and the filtrate is banana juice;

[0030] 3) Mix lychee juice and banana juice at a weight ratio of 10:0.3, adjust the sugar content of the mixed juice to 18%, inoculate active dry yeast with...

Embodiment 3

[0033] 1) Peel and pit the lychee, take the lychee pulp and add water to make a pulp, the weight ratio of the pulp to water is 1:2, adjust the pH value of the lychee pulp to 4.5, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 210mg / L lychee pulp, pectinase activity 30000U / g, enzymolysis at 45°C for 25min, inactivate the enzymolysis solution, filter, the filtrate is lychee juice;

[0034] 2) Add water to the banana peel, the weight ratio of banana peel to water is 1:2, adjust the pH value of banana peel pulp to 4.5, add pectinase for enzymatic hydrolysis, and the amount of pectinase added is 210mg / L banana peel Fruit pulp, pectinase activity is 30000U / g; enzymatic hydrolysis at 45°C for 25 minutes, inactivate the enzymatic hydrolysis solution, filter, and the filtrate is banana juice;

[0035] 3) Mix lychee juice and banana juice at a weight ratio of 10:0.2, adjust the sugar content of the mixed juice to 17%, inoculate active dry yeast with a weigh...

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Abstract

The invention discloses a brewing technology of flower fragrance litchi wine. The technology includes the steps of: 1) removing peel and pits from litchis, beating the litchi flesh, adjusting the pH value of the litchi pulp, adding pectinase for enzymolysis, filtering the enzymatic hydrolysate to obtain filtrate, i.e. litchi juice; 2) adding water into banana peel and performing beating, adjusting the pH value of the banana peel pulp, adding pectinase for enzymolysis, filtering the enzymatic hydrolysate to obtain filtrate, i.e. banana juice; 3) mixing the litchi juice and the banana juice according to a weight ratio of 10:0.1-0.3, adjusting the sugar content of the mixed juice to 16-18%, inoculating active dry yeast that is 0.01-0.02% of the weight of the mixed juice, and conducting fermentation at 20-25DEG C for 15-20d, thus obtaining raw wine; and 4) carrying out centrifugal filtration on the raw wine, and performing ageing, thus obtaining litchi wine. According to the method, a small amount of banana juice is added in the litchi fermentation process to improve the activity of alcohol acyl invertase, thus improving synthesis of ester matters, and enhancing the fruit aroma of the litchi wine.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a brewing process of flower-flavored lychee wine. Background technique [0002] Litchi is a unique fruit in southern my country. It has soft flesh, high sugar content, appropriate amount of organic acids and various amino acids, high nutritional value and unique flavor. It is known as a treasure among fruits. The lychee wine brewed at low temperature has unique flavor and rich nutrition, and is deeply loved by people. The esters in lychee wine are the most important components of the aroma components in the wine. However, the conventional fermentation process is uncontrollable, resulting in a decrease in the content of esters, resulting in a lack of fruity aroma in lychee wine. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a brewing process of flower-flavored lychee wine. In this method, a sm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
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