CN107057948A - The production method of gasified wine of lichee - Google Patents
The production method of gasified wine of lichee Download PDFInfo
- Publication number
- CN107057948A CN107057948A CN201710501449.XA CN201710501449A CN107057948A CN 107057948 A CN107057948 A CN 107057948A CN 201710501449 A CN201710501449 A CN 201710501449A CN 107057948 A CN107057948 A CN 107057948A
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- wine
- lichee
- production method
- gasified
- juice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of production method of gasified wine of lichee, comprise the following steps：1) lichee is shelled stoning, pulp is pressed into extracting juice；2) by clarifying litchi juice, clarified solution is taken, the active dry yeast of its weight 0.01~0.02% is inoculated with, is fermented 6~8 days at 20~25 DEG C, obtains former wine；3) former wine is transferred to hermetically sealed can relaying supervention ferment 3~5 days, obtains second of wine；4) by second of wine centrifugal filtration, ageing, as litchi spirit are refrigerated.The present invention makes light sparkling wine by raw material of lichee, and whole cryogenic conditions save the natural component of lichee, obtained light sparkling wine wine body clear and transparent, clean taste as far as possible.
Description
Technical field
The invention belongs to brewing fruit wine technical field, and in particular to the production method of gasified wine of lichee.
Background technology
Light sparkling wine is a kind of drinks being popular on international market, and annual consumption is very big, and light sparkling wine is typically to use Planting
The berry fermented soy of training is formed.Traditional light sparkling wine raw material mainly carries out secondary fermentation with grape juice and formed.
Lichee is the distinctive fruit of south China, and pulp is tender, containing higher sugar point, appropriate organic acid and a variety of amino
Acid, is of high nutritive value, unique flavor, is described as treasure in fruit.The Flavor of Litchi Wine brewed by low temperature is unique, nutritious, deep
Liked by people.Because the typical local flavor of lichee and nutritional ingredient are significantly different from other fruit, cause wind in process
Taste is unstable, has had a strong impact on the quality of gasified wine of lichee.There is easy brown stain in current gasified wine of lichee product, not storage tolerance, fruit
It is fragrant not strong, and the problem of fruity and uncoordinated aroma.
The content of the invention
The technical problem to be solved in the present invention is to provide one kind, the smell of fruits is very sweet, the producer of the gasified wine of lichee of smell coordination
Method.
The technical scheme that the present invention is provided is to provide a kind of production method of gasified wine of lichee, comprises the following steps：
1) lichee is shelled stoning, pulp is pressed into extracting juice；
2) by clarifying litchi juice, clarified solution is taken, the active dry yeast of its weight 0.01~0.02% is inoculated with, at 20~25 DEG C
Lower fermentation 6~8 days, obtains former wine；
3) former wine is transferred to hermetically sealed can relaying supervention ferment 3~5 days, obtains second of wine；
4) by second of wine centrifugal filtration, ageing, as litchi spirit are refrigerated.
Step 2) in, 30~50mg/L sulfur dioxide is added into Lychee juice.
Step 2) in, the clarification is to add bentonite into Lychee juice to be clarified.
Step 2) in, the clarification is that bentonite is added into Lychee juice, and 24h is stood at 0 DEG C.
Step 4) in, the refrigeration ageing is ageing 6 months at -4~0 DEG C.
The present invention makes light sparkling wine by raw material of lichee, and whole cryogenic conditions save the natural component of lichee as far as possible, makes
The light sparkling wine wine body clear and transparent obtained, clean taste.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) lichee is shelled stoning, pulp is pressed into extracting juice；
2) 30mg/L sulfur dioxide is added into Lychee juice, 1g/L bentonite is then added, 24h is stood at 0 DEG C,
Clarified solution is taken, the active dry yeast of inoculation clarified solution weight 0.01% ferments 6 days at 20 DEG C, obtains former wine；
3) former wine is transferred to hermetically sealed can relaying supervention ferment 3 days, obtains second of wine；
4) by second of wine centrifugal filtration, ageing 6 months, as litchi spirit at -4 DEG C.
Embodiment 2
1) lichee is shelled stoning, pulp is pressed into extracting juice；
2) 50mg/L sulfur dioxide is added into Lychee juice, 1g/L bentonite is then added, 24h is stood at 0 DEG C,
Clarified solution is taken, the active dry yeast of inoculation clarified solution weight 0.02% ferments 8 days at 25 DEG C, obtains former wine；
3) former wine is transferred to hermetically sealed can relaying supervention ferment 5 days, obtains second of wine；
4) by second of wine centrifugal filtration, ageing 6 months, as litchi spirit at 0 DEG C.
Embodiment 3
1) lichee is shelled stoning, pulp is pressed into extracting juice；
2) 40mg/L sulfur dioxide is added into Lychee juice, 1g/L bentonite is then added, 24h is stood at 0 DEG C,
Clarified solution is taken, the active dry yeast of inoculation clarified solution weight 0.015% ferments 7 days at 22 DEG C, obtains former wine；
3) former wine is transferred to hermetically sealed can relaying supervention ferment 4 days, obtains second of wine；
4) by second of wine centrifugal filtration, ageing 6 months, as litchi spirit at -2 DEG C.
Embodiment 4
1) lichee is shelled stoning, pulp is pressed into extracting juice；
2) 30mg/L sulfur dioxide is added into Lychee juice, 1g/L bentonite is then added, 24h is stood at 0 DEG C,
Clarified solution is taken, the active dry yeast of inoculation clarified solution weight 0.02% ferments 8 days at 20 DEG C, obtains former wine；
3) former wine is transferred to hermetically sealed can relaying supervention ferment 3 days, obtains second of wine；
4) by second of wine centrifugal filtration, ageing 6 months, as litchi spirit at 0 DEG C.
Claims (5)
1. the production method of gasified wine of lichee, it is characterised in that：Comprise the following steps：
1) lichee is shelled stoning, pulp is pressed into extracting juice；
2) by clarifying litchi juice, clarified solution is taken, the active dry yeast of its weight 0.01~0.02% is inoculated with, issued at 20~25 DEG C
Ferment 6~8 days, obtains former wine；
3) former wine is transferred to hermetically sealed can relaying supervention ferment 3~5 days, obtains second of wine；
4) by second of wine centrifugal filtration, ageing, as litchi spirit are refrigerated.
2. the production method of gasified wine of lichee according to claim 1, it is characterised in that：Step 2) in, add into Lychee juice
Plus 30~50mg/L sulfur dioxide.
3. the production method of gasified wine of lichee according to claim 1, it is characterised in that：Step 2) in, it is described clarification be to
Bentonite is added in Lychee juice to be clarified.
4. the production method of gasified wine of lichee according to claim 3, it is characterised in that：Step 2) in, it is described clarification be to
Bentonite is added in Lychee juice, 24h is stood at 0 DEG C.
5. the production method of gasified wine of lichee according to claim 1, it is characterised in that：Step 4) in, the refrigeration ageing
It is ageing 6 months at -4~0 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710501449.XA CN107057948A (en) | 2017-06-27 | 2017-06-27 | The production method of gasified wine of lichee |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710501449.XA CN107057948A (en) | 2017-06-27 | 2017-06-27 | The production method of gasified wine of lichee |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107057948A true CN107057948A (en) | 2017-08-18 |
Family
ID=59613378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710501449.XA Pending CN107057948A (en) | 2017-06-27 | 2017-06-27 | The production method of gasified wine of lichee |
Country Status (1)
| Country | Link |
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| CN (1) | CN107057948A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1872983A (en) * | 2006-04-15 | 2006-12-06 | 岭南荔枝加工工程技术惠州研究中心 | Gasified wine of lichee, and brewing method |
| CN101586065A (en) * | 2009-05-08 | 2009-11-25 | 西北农林科技大学 | Method for manufacturing full juice pomegranate sparkling wine |
| CN102181344A (en) * | 2011-03-23 | 2011-09-14 | 西北农林科技大学 | Method for preparing Meili sparkling wine |
| CN102212445A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of litchi sparkling wine |
| CN104560508A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Brewage method of litchi sparkling wine |
-
2017
- 2017-06-27 CN CN201710501449.XA patent/CN107057948A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1872983A (en) * | 2006-04-15 | 2006-12-06 | 岭南荔枝加工工程技术惠州研究中心 | Gasified wine of lichee, and brewing method |
| CN101586065A (en) * | 2009-05-08 | 2009-11-25 | 西北农林科技大学 | Method for manufacturing full juice pomegranate sparkling wine |
| CN102181344A (en) * | 2011-03-23 | 2011-09-14 | 西北农林科技大学 | Method for preparing Meili sparkling wine |
| CN102212445A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of litchi sparkling wine |
| CN104560508A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Brewage method of litchi sparkling wine |
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Application publication date: 20170818 |