Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fragrance enhancement method of litchi liquor

A technology for lychee wine and lychee, which is applied to the preparation of alcoholic beverages, etc., can solve the problems of loss of olefinic components, disharmony of wine aroma, loss of natural aroma of lychee, etc., and achieves increased aroma, strong wine aroma, and no color of wine liquid. The effect of a noticeable change

Inactive Publication Date: 2017-08-22
GUANGXI YUNHENG WINERY
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the degree of fermentation increases, the carbon dioxide gas in the wine liquid rushes out of the fermentation liquid surface in a boiling state, and the olefinic components are volatile substances with low flash points, which are easily taken away by carbon dioxide gas, resulting in the loss of olefinic components.
It is precisely because the olefinic components almost disappear in the fermented liquor, resulting in the loss of the characteristic natural aroma of lychee and the disharmony of the bouquet

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fragrance enhancement method of litchi liquor
  • Fragrance enhancement method of litchi liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Shelling and pitting the lychees, taking the pulp and adding water to mix and beat at a weight ratio of 1:1;

[0020] 2) Adjust the pH value of the lychee pulp to 4.0, add 0.01% of the weight of the lychee pulp pectinase, the pectinase activity is 27000U / g, enzymolyze at 40°C for 20min, deactivate the enzymatic solution, filter, The filtrate is lychee juice;

[0021] 3) adjust the sugar content of lychee juice to 16%, inoculate active dry yeast with 0.001% of the weight of lychee juice, and ferment at 20°C for 6 days to obtain the first wine;

[0022] 4) Adjust the pH value of the first wine to 4.0, and adjust the sugar content to 6%, inoculate the first wine with 0.01% active dry yeast by weight, and continue to ferment at 20°C for 2 days to obtain the second wine;

[0023] 5) Adjust the pH value of the second wine to 4.0, and adjust the sugar content to 16%, inoculate the active dry yeast with 0.001% of the weight of the second wine, and continue to ferment at 20°...

Embodiment 2

[0031] 1) Shelling and pitting the lychees, taking the pulp and adding water to mix and beat at a weight ratio of 1:3;

[0032] 2) Adjust the pH value of lychee pulp to 5.0, add 0.02% of the weight of lychee pulp pectinase, the pectinase activity is 35000U / g, enzymolyze at 45°C for 30min, deactivate the enzymatic solution, filter, The filtrate is lychee juice;

[0033] 3) adjust the sugar content of lychee juice to 18%, inoculate active dry yeast with 0.002% of the weight of lychee juice, and ferment at 25°C for 8 days to obtain the first wine;

[0034] 4) Adjust the pH value of the first wine to 5.0, and adjust the sugar content to 8%, inoculate active dry yeast with 0.02% of the weight of the first wine, and continue to ferment at 25°C for 3 days to obtain the second wine;

[0035] 5) Adjust the pH value of the second wine to 5.0, and adjust the sugar content to 18%, inoculate the second wine with 0.002% active dry yeast by weight, and continue to ferment at 25°C for 8 days...

Embodiment 3

[0038] 1) Shelling and pitting the lychees, taking the pulp and adding water to mix and beat at a weight ratio of 1:2;

[0039] 2) Adjust the pH value of the lychee pulp to 4.5, add 0.015% of the weight of the lychee pulp pectinase, the pectinase activity is 30000U / g, enzymolyze at 42°C for 25min, deactivate the enzymatic solution, filter, The filtrate is lychee juice;

[0040] 3) adjust the sugar content of lychee juice to 17%, inoculate active dry yeast with 0.0015% of the weight of lychee juice, and ferment at 22°C for 7 days to obtain the first wine;

[0041] 4) adjust the pH value of the first wine to 4.5, and adjust the sugar content to 7%, inoculate the active dry yeast with 0.015% of the weight of the first wine, and continue to ferment at 23°C for 2.5 days to obtain the second wine;

[0042] 5) Adjust the pH value of the second wine to 4.5, and adjust the sugar content to 17%, inoculate the active dry yeast with 0.0015% of the weight of the second wine, and continue ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fragrance enhancement method of litchi liquor. The fragrance enhancement method comprises the following steps of 1, shelling and stoning litchis, taking pulp and adding water to conduct pulping; 2, adjusting the pH value of litchi pulp, adding pectinase to conduct enzymolysis, and filtering enzymatic hydrolysate, wherein the filter liquid is litchi juice; 3, adjusting the sugar degree of the litchi juice to 16%-18%, inoculating active dry yeast, and conducting fermentation for 6-8 days to obtain primary liquor; 4, adjusting the pH value of the primary liquor to 4.0-5.0, adjusting the sugar degree to 6%-8%, inoculating the active dry yeast, and continuing to conduct fermentation for 2-3 days to obtain secondary liquor; 5, adjusting the pH value of the secondary liquor to 4.0-5.0, adjusting the sugar degree to 16%-18%, inoculating the active dry yeast, and continuing to conduct fermentation for 6-8 days to obtain tertiary liquor; 6, conducting centrifugal filtration on the tertiary wine, and conducting aging, so that the litchi liquor is obtained. According to the fragrance enhancement method, the fragrance can be enhanced, the alcoholic strength of the fermentation broth is not influenced, the wine fragrance of the fermentation broth is stronger, and the color of the liquor is not obviously changed.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a method for increasing the aroma of lychee wine. Background technique [0002] Litchi is an evergreen tree of Sapindaceae, mainly distributed in southwest and southern coastal provinces and regions of China. More than 20 countries and regions in the world cultivate lychee, and China's lychee cultivation area and output account for more than 80% of the world's total. Lychee roots, bark, branches, leaves, flowers, shells, and stones are all medicinal. Lychee pulp is rich in sugars, crude fiber, organic acids, proteins, amino acids, vitamins, carotene, and minerals. High nutritional value. Litchi can be eaten fresh or processed into lychee juice, lychee wine, etc. Among them, lychee wine is an alcoholic beverage made from lychee fruit through alcoholic fermentation. The brewed lychee wine has both the aroma of aging and the original aroma of fruit, and is...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王海东
Owner GUANGXI YUNHENG WINERY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com