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Method for preparation of lychee wine by lixiviation and fermentation of lychee with shell

A lychee wine and soaking technology, which is applied in the field of fruit wine brewing, can solve the problems that affect the deep processing and utilization of lychee, the appearance of the product is single, and the structure is not strong, so as to simplify the peeling and core removal process, increase the mellowness of the wine, The effect of simple process

Inactive Publication Date: 2006-10-04
广东帝浓酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing lychee wine brewing process, the juice is generally squeezed and clarified before fermentation. The color of the finished wine is light yellow to golden yellow, and cannot produce other hues such as red, resulting in a single appearance and quality of the product, and the taste is relatively thin and the structure is not strong.
Moreover, some lychee wines are fermented with nuclei during the whole process of brewing. When the alcohol content in the fermented mash reaches a certain level in the late stage of fermentation, a large amount of bitter substances in the fruit nuclei will be leached into the wine, making the wine very bitter.
These have affected the deep processing and utilization of litchi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Cut fresh lychees and remove leaves, remove cracked, rotten, rotten and insect-infested fruits. After washing and draining, mechanically crush the lychees, retain the husk and core, and pump them into the fermentation tank through a screw pump. And add 40ppm food-grade sulfurous acid solution at the screw pump place. Then use food-grade tartaric acid to adjust the acidity of the crushed lychee to 5.0g / L (calculated by tartaric acid), and adjust the pH to 3.3-3.8. Simultaneously, add 150ppm of yeast and 40ppm of liquid pectinase, and then start fermentation. The temperature of the fermentation process is controlled within the range of 11-12°C, and the fermentation time is 14 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. During the fermentation process, temperature control can reduce the temperature of part of the fruit juice below 6°C through the cooling plate, and then mix it with a certain amount of pulp to control the ove...

Embodiment 2

[0030] Cut fresh lychees and remove leaves, remove cracked, rotten, rotten and insect-infested fruits. After washing and draining, mechanically crush the lychees, retain the husk and core, and pump them into the fermentation tank through a screw pump. And add 90ppm food-grade sulfurous acid solution at the screw pump. Then use food-grade tartaric acid to adjust the acidity of the crushed lychee to 5.5g / L (calculated by tartaric acid), and adjust the pH to 3.3-3.8. Simultaneously, add 200ppm of yeast and 60ppm of liquid pectinase, and then start fermentation. The temperature of the fermentation process is controlled within the range of 11-16°C, and the fermentation time is 12 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. During the fermentation process, temperature control can reduce the temperature of part of the fruit juice below 6°C through the cooling plate, and then mix it with a certain amount of pulp to control the overall t...

Embodiment 3

[0033] Cut fresh lychees and remove leaves, remove cracked, rotten, rotten and insect-infested fruits. After washing and draining, mechanically crush the lychees, retain the husk and core, and pump them into the fermentation tank through a screw pump. And add 45ppm food-grade sulfurous acid solution at the screw pump place. Then use food-grade tartaric acid to adjust the acidity of the crushed lychee to 4.5g / L (calculated by tartaric acid), and adjust the pH to 3.3-3.8. Simultaneously, add 200ppm of yeast and 60ppm of liquid pectinase, and then start fermentation. The temperature of the fermentation process is controlled within the range of 15-16°C, and the fermentation time is 10 days. When the specific gravity of the fermented mash drops to 0.997, the fermentation ends. During the fermentation process, temperature control can reduce the temperature of part of the fruit juice below 6°C through the cooling plate, and then mix it with a certain amount of pulp to control the ove...

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Abstract

The disclosed brewing method for leechee wine comprises: preprocessing the material, adjusting composition, fermenting the material with stone and shell at 11-16Deg temperature for 10-14day; leaching natural red coloring matter into wine, removing stone, aging, preparing, clarifying, and filtering. This invention has nice color, feeling and rich nutrition with low cost.

Description

technical field [0001] The invention relates to the field of fruit wine brewing, in particular to a method for brewing lychee wine with shells soaked in color and fermented. Background technique [0002] Litchi is the fruit of Sapindaceae plant Litchi (Litchi Chinensis Sonn). It is rich in essential amino acids, vitamins and trace elements. It has the functions of promoting body fluid, nourishing qi, regulating qi, and relieving pain. According to statistics, the total output of lychees in my country is about 1 million tons at present, and planting lychees has become an important way to increase farmers' income in some areas. However, due to the short lychee harvest period and the hot weather, the 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. One of the ways to ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 曾新安岳强扶雄张本山
Owner 广东帝浓酒业有限公司
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