Brewing method of litchi full-fermented wine
A full-fermentation and lychee technology, applied in the field of fruit wine brewing, can solve the problems of bitterness, weak structure and unstable flavor of wine, achieve the effect of rich and harmonious fruit aroma and wine aroma, short fermentation time and increase alcohol content
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Embodiment 1
[0021] 1) directly beating the litchi fruit with shell and core;
[0022] 2) adjust the pH value of lychee pulp to 4.0, inoculate active dry yeast with 0.01% of the weight of lychee pulp, and ferment at 15°C for 3 days to obtain the first wine;
[0023] 3) Add 1g / L bentonite to the first wine, let it stand at 0°C for 1 hour, the supernatant is the clarified liquid, adjust the pH value of the clarified liquid to 4.0, adjust the sugar content to 16%, and inoculate the clarified liquid with a weight of 0.01 % active dry yeast, fermented at 15°C for 2 days to obtain the second wine;
[0024] 4) Add 1g / L bentonite to the second wine, let it stand at 0°C for 12 hours, the supernatant is the second clarification liquid, adjust the pH value of the second clarification liquid to 4.0, and adjust the sugar content to 16% , inoculate active dry yeast with 0.01% of the clarified liquid weight for the second time, and ferment for 6 days at 15°C to obtain the third wine;
[0025] 5) The th...
Embodiment 2
[0033] 1) directly beating the litchi fruit with shell and core;
[0034] 2) adjust the pH value of lychee pulp to 5.0, inoculate active dry yeast with 0.02% weight of lychee pulp, and ferment at 20° C. for 5 days to obtain the first wine;
[0035] 3) Add 3g / L bentonite to the first wine, let stand at 4°C for 3 hours, the supernatant is the clarified liquid, adjust the pH value of the clarified liquid to 5.0, adjust the sugar content to 18%, and inoculate the clarified liquid with a weight of 0.02 % active dry yeast, fermented at 20°C for 4 days to obtain the second wine;
[0036] 4) Add 3g / L bentonite to the second wine, let it stand at 4°C for 24 hours, the supernatant is the second clarification liquid, adjust the pH value of the second clarification liquid to 5.0, and adjust the sugar content to 18% , inoculate active dry yeast with 0.02% of the clarified liquid weight for the second time, and ferment for 8 days at 20°C to obtain the third wine;
[0037] 5) The third win...
Embodiment 3
[0040] 1) directly beating the litchi fruit with shell and core;
[0041] 2) adjust the pH value of lychee pulp to 4.5, inoculate active dry yeast with 0.015% of the weight of lychee pulp, and ferment at 18° C. for 4 days to obtain the first wine;
[0042] 3) Add 2g / L bentonite to the first wine, let it stand at 2°C for 2 hours, the supernatant is the clarified liquid, adjust the pH value of the clarified liquid to 4.5, adjust the sugar content to 17%, and inoculate the clarified liquid with a weight of 0.015 % active dry yeast, fermented at 17°C for 3 days to obtain the second wine;
[0043] 4) Add 1.5g / L bentonite to the second wine, let it stand at 2°C for 18 hours, the supernatant is the second clarification liquid, adjust the pH value of the second clarification liquid to 4.5, and adjust the sugar content to 17 %, inoculate the active dry yeast of 0.015% of the clarified liquid weight for the second time, and ferment for 7 days at 17°C to obtain the third wine;
[0044]...
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