CN103834527A - Production method of litchi brandy - Google Patents

Abstract

The invention relates to a production method of lychee brandy, which comprises the following steps: (1) controlling the ripeness of lychee fruit (2) harvesting and sorting (3) peeling and pitting (4) adjusting the sugar content of lychee juice and Acidity, secondary pressing (5) low-temperature fermentation (6) airtight storage (7) primary distillation of fermented wine (8) secondary distillation of fermented wine (9) aging (10) reduction, color matching, bottling and labeling. The invention can not only keep the characteristic aroma of lychee fruit, preserve its nutritional value, and avoid contamination by bacteria, but also can well reduce the oxidation phenomenon of lychee juice in the brewing process, reduce bad flavor substances, and make the aroma more fragrant and to a large extent This improves the overall quality of the lychee brandy. No chemicals such as artificial colors, flavors and preservatives are added during the production process. The lychee brandy produced by the invention is golden in color, cool and thorough, rich in fruit aroma, prominent in characteristics, round in mouthfeel and unique in flavor.

Description

A kind of production method of lychee brandy

technical field

The invention relates to a method for making wine, in particular to a method for producing lychee brandy.

Background technique

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 human body A variety of essential mineral elements and vitamins, and contains 8 essential amino acids necessary for the human body, with high nutritional value. Therefore, the development of litchi deep-processing products has a good prospect. Fruit brandy is a very popular alcohol in the international market, and there is a lot of room for consumption. 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. It is easy to brown, not resistant to storage, and 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".

Contents of the invention

The present invention provides a kind of manufacture method of lychee brandy in order to solve the deficiency in the above-mentioned background technology. The lychee brandy produced by this method has prominent aroma, rich fruity aroma and unique style. More importantly, it can reduce the degree of oxidation of lychee juice during the brewing process, and further reduce the bad flavor substances entering the lychee brandy with the distillation process. It can well maintain the characteristic aroma of lychee fruit, and greatly reduces the loss of nutrient substances in lychee.

In order to achieve the above object, the technical scheme adopted in the present invention is:

A kind of production method of lychee brandy is characterized in that it comprises the following operation steps: (1) control of lychee fruit ripeness (2) harvesting, sorting (3) peeling and pitting (4) adjusting the sugar content of lychee juice and acidity, secondary pressing (5) low-temperature fermentation (6) airtight storage (7) primary distillation of fermented wine (8) secondary distillation of fermented wine (9) aging (10) reduction, color matching, bottling, and labeling.

In the process of controlling the maturity of litchi fruit, measure the content of reducing sugar and total acid in the fruit. When the fruit reaches the optimum maturity, it is manually harvested to ensure that no unqualified fruit such as rotten fruit and diseased fruit enters the production process. .

Before and after the start of fermentation, the lychee fruit is squeezed twice. For the first squeeze, the lychee fruit to be processed is squeezed with a squeeze rate of 50% before the start of fermentation, and then the unpressed part and the pressed part are fully mixed and quickly Transfer to the fermenter, add 6% sulfurous acid 60-80mg/L (calculated as SO ₂ ) during the transfer process, add commercial yeast 0.2g/L after 2-3h, and start the fermentation for 18-24h, wait until the carbon dioxide is full of fermentation tank (the purpose is to discharge the air in the fermentation tank, so as to reduce the chance of contact between the oxygen in the air and the lychee juice, thereby reducing the degree of oxidation of the lychee juice), carry out the second pressing treatment, that is, the unpressed lychee fruit Carry out crushing, and fully stir to make yeast fully mix with fermented liquid.

The entire fermentation process adopts low-temperature fermentation, the temperature is controlled at 18-20° C., and the final alcohol content of the fermentation liquid is about 11% (v/v).

In the process of distillation, the distillation process is used to carry out secondary distillation.

During the aging process, it is kept in an environment with a temperature of 20°C and a humidity of 75%. First aged in full tanks for 6 months in new French oak barrels, then transferred to glass tanks for 18-36 months in airtight storage.

Compared with prior art, the advantages and effects that the present invention has are as follows:

The present invention mainly adopts the method of secondary pressing, low-temperature fermentation, and secondary distillation before and after the start of fermentation, which can not only better maintain the characteristic aroma of lychee fruit, preserve its nutritional value, avoid contamination by miscellaneous bacteria, but also can be well The oxidation phenomenon of lychee juice in the brewing process is greatly reduced, the bad flavor substances are reduced, the aroma is more fragrant, and the overall quality of lychee brandy is greatly improved. No chemicals such as artificial colors, flavors and preservatives are added during the production process. The lychee brandy produced by the invention is golden in color, cool and thorough, rich in fruit aroma, prominent in characteristics, round in mouthfeel and unique in flavor, similar in style to "grape brandy" but with its own characteristics, and has a good market prospect.

Description of drawings

The above and other aspects and advantages of the invention will become more readily apparent by describing in more detail exemplary embodiments of the invention with reference to the accompanying drawings, in which:

Fig. 1 is the process flow sheet of a kind of production method of lychee brandy of the present invention.

Detailed ways

Hereinafter, the invention will now be described more fully with reference to the accompanying drawings, in which various embodiments are shown. However, this invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

Hereinafter, exemplary embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

With reference to accompanying drawing 1, the present invention is that the fresh lychees with good maturity and no pests and mildew are peeled and cored, and the juice is broken in batches, and then the sugar content and acidity of the fermented juice are adjusted according to the lychee fruit juice yield and physical and chemical indicators, Yeast and sulfur dioxide are added, fermented at low temperature, sealed for a period of time and then subjected to secondary distillation, and then the distilled wine is aged to finally obtain a lychee brandy with a rich aroma and a unique style. The specific implementation steps are as follows:

(1) Control of raw material maturity: During the period of one month (at least half a month) before litchi fruit ripening, detect the changes of reducing sugar and total acid content in litchi fruit, when the reducing sugar content in litchi fruit is 130-150g /L (glucose meter), when the total acid content is 2-4g/L (citric acid meter), it is the best ripening period of litchi.

(2) Harvesting and sorting: Harvest lychees with good maturity, minimize mechanical damage to litchi fruits during the harvesting process, and transport them to the production site as soon as possible. Special attention should be paid during the sorting process Remove the fruits with mildew and serious pests and diseases to prevent the contamination of lychee wine by bacteria.

(3) Before the lychee fruit is pressed for the first time, according to the juice yield of the lychee fruit measured, the reducing sugar content of the lychee juice is adjusted to 190g/L (glucose meter) by adding food-grade first-grade white granulated sugar, and the lychee juice is reduced by adding citric acid. Adjust the total acid content of the juice to 3-5g/L (calculated as citric acid).

(4) Take the secondary pressing process before and after the fermentation starts: after the lychees are peeled and pitted, carry out the first pressing, that is, before the fermentation starts, the lychees to be treated will be squeezed at a rate of 50%, and then the The unpressed part and the pressed part are fully mixed and quickly transferred to the fermenter. During the transfer process, 60-80 mg/L of 6% sulfurous acid (calculated as SO ₂ ) is added. After 2-3 hours, 0.2 g/L of commercial yeast is added. 18-24 hours after the start of fermentation, the fermenter will be filled with carbon dioxide produced during the fermentation process (the purpose is to discharge the air in the fermenter, so as to reduce the chance of contact between oxygen in the air and lychee juice, thereby reducing the degree of oxidation of lychee juice) , carry out the second pressing, that is, pressing the unpressed lychee fruit, and fully stirring to fully mix the yeast and the fermented liquid. The temperature and specific gravity of the fermented liquid are detected every day to monitor the fermentation process, to ensure that the temperature of the fermented liquid is controlled within 18-20°C during the fermentation period, and to draw the fermentation curve of lychee wine. When the residual sugar in the fermentation broth drops to 4g/L and the specific gravity drops below 0.994, the fermentation is terminated by artificially lowering the temperature. Then separate, remove slag and filter.

(5) Transfer the fermented lychee dry wine to an environment of 4°C for airtight storage for 30 days, then transfer to a tank to remove the sediment in the wine, and store it for distillation.

(6) The second distillation process is adopted, the first distillation is to put the raw lychee wine into the still, and then preheat (the temperature in the still does not exceed 50°C), and after 15 minutes, continue heating to increase the temperature in the still To 90 ℃, when the mash in the distiller starts to boil, it enters the distillation stage. The distilled wine steam passes through the cooling water system to form the crude distilled lychee brandy. The first distillation does not distinguish the head, body and tail of the wine. The distillation is stopped at 45% of the volume, and the raffinate in the distiller is discharged, and the alcohol content of the obtained crude distilled lychee brandy is between 26-29% (v/v). The second distillation is to put the crudely distilled lychee brandy into the still for distillation, and then heat the temperature in the still to 90°C. When the liquor in the still starts to boil, start to collect the distillate separately. Divided into wine head, wine body and wine tail successively, its volume is respectively 5%, 20%, 30% of the volume of crudely distilled lychee brandy in the distiller. Remove the wine head, collect the wine body (for the next step of aging) and the wine tail (for the next distillation of original wine or for blending), wherein the alcohol content of the wine body should be between 58-60% (v/v). The residual liquid in the distiller is the distilled raffinate, whose volume accounts for 45% of the volume of the crude distilled brandy. After the tails are collected, the distillation is stopped and the distilled raffinate is discharged.

(7) take the wine body in (5) and carry out aging in a suitable environment, the aging temperature is 15-20 ℃, and the relative humidity is 70-75%. First aged in full tanks for 6 months in new French oak barrels, then transferred to glass tanks for 18-36 months in airtight storage.

(8) After aging, adopt the method for artificially reducing the alcohol content to reduce the alcohol content in the original lychee brandy, promptly take out 30% lychee brandy raw wine from the aging container, dilute it with high-purity distilled water, make its alcohol content reach 30% (v/v), after storage for 12-18 months, add the diluted brandy to the high-alcohol brandy in stages, and gradually reduce the alcohol content of the original lychee brandy, each time the alcohol content is reduced to 9- 10% (v/v), the final lychee brandy alcohol content is 40-42% (v/v). The method of cooking syrup in a copper pot is used to color the lychee brandy, that is, add 15% water to the pot now, add sugar, then heat up, and stir the sugar-water mixture to prevent the sugar from sticking to the bottom of the pot and scorching. When the sugar color meets the requirements, stop heating immediately, add hot water, stir to dissolve the sugar color, and filter it into a storage container while it is hot. After cooling, add a certain amount of lychee brandy for coloring. Then add as appropriate according to production requirements.

(9) Bottling, corking, capping, labeling, packing into storage. Before bottling, lychee brandy will be artificially frozen, and after being processed at -10°C for 5 days, it will be filtered and then bottled.

The above descriptions are only examples of the present invention, and are not intended to limit the present invention. Various suitable modifications and variations are possible in the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims (8)

1. a production method of lychee brandy, characterized in that: The method comprises the following operation steps: (1) controlling the ripeness of litchi fruit; (2) harvesting and sorting; (3) peeling and pitting; (4) adjusting the sugar content and acidity of litchi juice, carried out twice Pressing; (5) Low-temperature fermentation; (6) Airtight storage; (7) Primary distillation of fermented wine; (8) Secondary distillation of fermented wine; (9) Aging; . 2. The method according to claim 1, characterized in that: In the process of controlling the maturity of litchi fruit, the fruit is tested for reducing sugar and total acid, and when the fruit reaches the optimum maturity, it is manually harvested, that is, the litchi fruit is detected one month (at least half a month) before harvesting. Changes in sugar content and acid content, when the reducing sugar content of litchi fruit reaches 130-150g/L (glucose) and the total acid content reaches 2-4g/L (citric acid), it is the best litchi fruit. Maturity period. 3. The method according to claim 1, characterized in that: Before the litchi fruit is squeezed for the first time, the reducing sugar and total acid content of the litchi juice is adjusted according to the measured juice yield of the litchi fruit. The reducing sugar content of litchi juice was adjusted to 190 g/L (based on glucose) by adding food-grade first-grade white granulated sugar, and the total acid content of litchi juice was adjusted to 3-5 g/L (based on citric acid) by adding citric acid. 4. The method according to claim 1, characterized in that: The two-time squeezing process is to squeeze the lychee fruit twice before and after the fermentation starts. The first pressing is after the lychees are peeled and pitted, and before the alcoholic fermentation starts, the lychees to be processed are pressed with a pressing rate of 50%, and then the unpressed part and the pressed part are fully mixed and transferred quickly In the fermenter, add 6% sulfurous acid 60-80 mg/L (calculated as SO ₂ ) during the transfer process, and add commercial yeast 0.2 g/L after 2-3 hours. 18-24 hours after the start of fermentation, the fermenter will be filled with carbon dioxide produced during the fermentation process (the purpose is to discharge the air in the fermenter, so as to reduce the chance of contact between oxygen in the air and lychee juice, thereby reducing the degree of oxidation of lychee juice) , carry out the second pressing, that is, pressing the unpressed lychee fruit, and fully stirring to fully mix the yeast and the fermented liquid. The temperature and specific gravity of the fermented liquid are detected every day to monitor the fermentation process, to ensure that the temperature of the fermented liquid is controlled within 18-20°C during the fermentation period, and to draw the fermentation curve of lychee wine. When the residual sugar in the fermentation broth drops to 4g/L and the specific gravity drops below 0.994, the fermentation is terminated by artificially lowering the temperature. Then separate, remove slag and filter. 5. The method according to claim 1, characterized in that: The whole fermentation process adopts low-temperature fermentation, the temperature is controlled at 18-20° C., and the final alcohol content of the fermentation liquid is about 11% (v/v). 6. The method according to claim 1, characterized in that: The second distillation process is adopted, the first distillation is to put the original lychee wine into the still, and then preheat (the temperature in the still does not exceed 50°C), after 15 minutes, continue heating to raise the temperature in the still to 90°C , When the mash in the distiller starts to boil, it enters the distillation stage. The distilled wine steam passes through the cooling water system to form the crude distilled lychee brandy. The first distillation does not distinguish the head, body and tail of the wine. The distillation is stopped at 45% of the volume, and the raffinate in the distiller is discharged, and the alcohol content of the obtained crude distilled lychee brandy is between 26-29% (v/v). The second distillation is to pour the crudely distilled lychee brandy into the still for distillation, and then heat the temperature in the still to rise to 90°C. It is divided into wine head, wine body and wine tail in turn, of which the volumes of wine head, wine body and wine tail are respectively 5%, 20% and 30% of the volume of crudely distilled lychee brandy in the still, and the alcohol content of the wine body is required to be 58% Between -60% (v/v). The remaining liquid in the distiller is the distilled raffinate, whose volume accounts for 45% of the volume of the crude distilled brandy. After the tails are collected, the distillation is stopped and the distilled raffinate is discharged. 7. The method of claim 1, wherein: During the aging process, it should be kept in an environment with a temperature of 15-20°C and a relative humidity of 70-75%. First aged in full tanks for 6 months in new French oak barrels, then transferred to glass tanks for 18-36 months in airtight storage. 8. The method of claim 1, wherein: After aging, adopt the method for artificially reducing the alcohol content to reduce the alcohol content in the original lychee brandy, promptly take out 30% lychee brandy raw wine from the aging container, dilute it with high-purity distilled water, make its alcohol content reach 30% ( v/v), after storing for 12-18 months, then add the diluted brandy to the high-alcohol brandy in stages, and gradually reduce the alcohol content of the original lychee brandy, and the alcohol content of each reduction is 9-10% ( v/v), so that the final lychee brandy alcohol content of the lychee brandy is 40-42% (v/v). The method of cooking syrup in a copper pot is used to color the lychee brandy, that is, add 15% water to the pot now, add sugar, then heat up, and stir the sugar-water mixture to prevent the sugar from sticking to the bottom of the pot and scorching. When the sugar color meets the requirements, stop heating immediately, add hot water (70-80°C), and at the same time strengthen stirring to dissolve the sugar color, then filter it into a storage container while it is hot, and add a certain amount of lychee brandy for coloring after cooling , and then add as appropriate according to production requirements.

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