CN107118892A - The brewing method of lichee full fermentation wine - Google Patents
The brewing method of lichee full fermentation wine Download PDFInfo
- Publication number
- CN107118892A CN107118892A CN201710500517.0A CN201710500517A CN107118892A CN 107118892 A CN107118892 A CN 107118892A CN 201710500517 A CN201710500517 A CN 201710500517A CN 107118892 A CN107118892 A CN 107118892A
- Authority
- CN
- China
- Prior art keywords
- wine
- lichee
- regulation
- time
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- 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)
Abstract
The invention discloses a kind of brewing method of lichee full fermentation wine, comprise the following steps：1) litchi fruits band shell band core is directly beaten；2) pH value of regulation lichee slurry, inoculation yeast is fermented 3~5 days, obtains first time wine；3) first time wine is clarified, adjusts clarified solution pH value, regulation pol to 16~18%, inoculation yeast is fermented 2~4 days at 15~20 DEG C, obtains second of wine；4) second of wine is clarified, regulation clarified solution pH value to 4.0~5.0, regulation pol to 16~18%, the active dry yeast of inoculation clarified solution weight 0.01~0.02% ferments 6~8 days at 15~20 DEG C, obtains third time wine；5) by third time wine centrifugal filtration, ageing, as litchi spirit.The litchi spirit color and luster that this method is brewageed is tempting pale red, and without bitter taste.
Description
Technical field
The invention belongs to brewing fruit wine technical field, and in particular to the brewing method of lichee full fermentation wine.
Background technology
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 litchi spirit.Litchi spirit typically uses litchi pulp for raw material, and its finished product color and luster is pale yellow
Color is to golden yellow, it is impossible to produce it is red wait other tones, cause product appearance quality single, and mouthfeel is more thin, structure sense
It is not strong.Although prior art band shell fermentation can improve product color, red tone is produced, with the rise of alcoholic strength, fruit
A large amount of bitterness materials can be leached into wine in shell, wine is become very pained, the quality of litchi spirit is reduced on the contrary.
The content of the invention
The smell of fruits is very sweet the technical problem to be solved in the present invention is to provide a kind of, and the lichee full fermentation wine of smell coordination is brewageed
Method.
The technical scheme that the present invention is provided is to provide a kind of brewing method of lichee full fermentation wine, comprises the following steps：
1) litchi fruits band shell band core is directly beaten；
2) pH value of regulation lichee slurry is to 4.0~5.0, and inoculation lichee starches the active dry yeast of weight 0.01~0.02%,
Fermented 3~5 days at 15~20 DEG C, obtain first time wine；
3) first time wine is clarified, regulation clarified solution pH value to 4.0~5.0, regulation pol to 16~18%, inoculation
The active dry yeast of clarified solution weight 0.01~0.02%, ferments 2~4 days at 15~20 DEG C, obtains second of wine；
4) second wine is subjected to the second secondary clearing, second of clarified solution pH value of regulation to 4.0~5.0, regulation pol to
16~18%, the active dry yeast of second of clarified solution weight 0.01~0.02% is inoculated with, is fermented 6~8 days at 15~20 DEG C,
Obtain third time wine；
5) by third time wine centrifugal filtration, ageing, as litchi spirit.
Step 3) in, it is described clarification be into first time wine add 1~3g/L bentonite, at 0~4 DEG C standing 1~
3h。
Step 4) in, it is described clarification be into second of wine add 1~3g/L bentonite, at 0~4 DEG C standing 12~
24h。
Step 5) in, the ageing is by filtrate ageing 3~6 months.
Step 5) in, the ageing temperature is 0~4 DEG C.
Compared with prior art, the invention has the advantages that：
1) in the first fermentation process, because sugar content is relatively low in slurries, less than 12g/L, in order to avoid follow-up sugar is not enough
More impurity is produced, the fermentation time in this stage is only 3~5 days.Moreover, first time fermentation time is short, and alcoholic strength is low,
The mouthfeel of the leaching destruction finished wine of bitter substance can be avoided.
2) the first zymotic fluid is by clarification, and substantial amounts of bitter substance excluded outside wine body with pomace, but due to the
One settling time is shorter, also has a certain amount of pomace, therefore second of fermentation time is only 2~4 days, also for avoiding wine
Precision is quickly raised, the leaching of bitter substance in pomace.
3) second of zymotic fluid passes through the clarification up to 12~24h, and pomace excludes outside wine body substantially, is fermented in third time
Duration is longer, it is ensured that lichee fully ferments, and improves alcoholic strength and fruity.
4) litchi spirit color and luster of the invention is tempting light red, mellow in taste, no bitter taste, fruity and aroma it is strong and
It is humorous.
Embodiment
The present invention is further elaborated for specific examples below, but not as a limitation of the invention.
Embodiment 1
1) litchi fruits band shell band core is directly beaten；
2) pH value of regulation lichee slurry is to 4.0, and inoculation lichee starches the active dry yeast of weight 0.01%, is fermented at 15 DEG C
3 days, obtain first time wine；
3) toward the bentonite of addition 1g/L in first time wine, 1h is stood at 0 DEG C, supernatant is clarified solution, adjusted clear
Clear liquid pH value is to 4.0, regulation pol to 16%, the active dry yeast of inoculation clarified solution weight 0.01%, ferments 2 at 15 DEG C
My god, obtain second of wine；
4) toward the bentonite of addition 1g/L in second of wine, 12h is stood at 0 DEG C, supernatant is second of clarified solution,
Second of clarified solution pH value is adjusted to 4.0, regulation pol to 16% is inoculated with the active dry ferment of second of clarified solution weight 0.01%
Mother, ferments 6 days at 15 DEG C, obtains third time wine；
5) by third time wine centrifugal filtration, in 0 DEG C of ageing 3 months, as litchi spirit.
Through analysis, alcoholic strength is 8.2% (v/v), and total reducing sugar (g/L glucose meters) is 2.4, and total acid (g/L tartaric acid meter) is
6.1, color and luster is pale red.Tasted through professional taster, fruity is stronger, fruity is relatively coordinated with aroma, no bitter taste.
Reference examples 1
1) litchi fruits band shell band core is directly beaten；
2) pH value of regulation lichee slurry is to 4.0, and adjusts pol to 16%, and the activity of inoculation lichee slurry weight 0.01% is done
Yeast, ferments 10 days at 15 DEG C, obtains former wine；
3) by former wine centrifugal filtration, in 0 DEG C of ageing 3 months, as litchi spirit.
Through analysis, alcoholic strength is 8.9% (v/v), and total reducing sugar (g/L glucose meters) is 2.3, and total acid (g/L tartaric acid meter) is
6.4, color and luster is pale red.Tasted through professional taster, fruity is boring, and bitter taste is obvious.
Embodiment 2
1) litchi fruits band shell band core is directly beaten；
2) pH value of regulation lichee slurry is to 5.0, and inoculation lichee starches the active dry yeast of weight 0.02%, is fermented at 20 DEG C
5 days, obtain first time wine；
3) toward the bentonite of addition 3g/L in first time wine, 3h is stood at 4 DEG C, supernatant is clarified solution, adjusted clear
Clear liquid pH value is to 5.0, regulation pol to 18%, the active dry yeast of inoculation clarified solution weight 0.02%, ferments 4 at 20 DEG C
My god, obtain second of wine；
4) toward the bentonite of addition 3g/L in second of wine, 24h is stood at 4 DEG C, supernatant is second of clarified solution,
Second of clarified solution pH value is adjusted to 5.0, regulation pol to 18% is inoculated with the active dry ferment of second of clarified solution weight 0.02%
Mother, ferments 8 days at 20 DEG C, obtains third time wine；
5) by third time wine centrifugal filtration, in 4 DEG C of ageing 6 months, as litchi spirit.
Through analysis, alcoholic strength is 8.3% (v/v), and total reducing sugar (g/L glucose meters) is 2.2, and total acid (g/L tartaric acid meter) is
6.0, color and luster is pale red.Tasted through professional taster, fruity is stronger, fruity is relatively coordinated with aroma, no bitter taste.
Embodiment 3
1) litchi fruits band shell band core is directly beaten；
2) pH value of regulation lichee slurry is to 4.5, and inoculation lichee starches the active dry yeast of weight 0.015%, is issued at 18 DEG C
Ferment 4 days, obtains first time wine；
3) toward the bentonite of addition 2g/L in first time wine, 2h is stood at 2 DEG C, supernatant is clarified solution, adjusted clear
Clear liquid pH value is to 4.5, regulation pol to 17%, the active dry yeast of inoculation clarified solution weight 0.015%, ferments 3 at 17 DEG C
My god, obtain second of wine；
4) toward the bentonite of addition 1.5g/L in second of wine, 18h is stood at 2 DEG C, supernatant is the second secondary clearing
Liquid, second of clarified solution pH value of regulation to 4.5, regulation pol to 17% is inoculated with the activity of second of clarified solution weight 0.015%
Dry ferment, ferments 7 days at 17 DEG C, obtains third time wine；
5) by third time wine centrifugal filtration, in 2 DEG C of ageing 4 months, as litchi spirit.
Through analysis, alcoholic strength is 8.8% (v/v), and total reducing sugar (g/L glucose meters) is 2.7, and total acid (g/L tartaric acid meter) is
6.6, color and luster is pale red.Tasted through professional taster, fruity is stronger, fruity is relatively coordinated with aroma, no bitter taste.
Embodiment 4
1) litchi fruits band shell band core is directly beaten；
2) pH value of regulation lichee slurry is to 4.0, and inoculation lichee starches the active dry yeast of weight 0.02%, is fermented at 15 DEG C
5 days, obtain first time wine；
3) toward the bentonite of addition 1g/L in first time wine, 1h is stood at 4 DEG C, supernatant is clarified solution, adjusted clear
Clear liquid pH value is to 5.0, regulation pol to 16%, the active dry yeast of inoculation clarified solution weight 0.02%, ferments 4 at 15 DEG C
My god, obtain second of wine；
4) toward the bentonite of addition 1g/L in second of wine, 12h is stood at 4 DEG C, supernatant is second of clarified solution,
Second of clarified solution pH value is adjusted to 5.0, regulation pol to 16% is inoculated with the active dry ferment of second of clarified solution weight 0.02%
Mother, ferments 8 days at 15 DEG C, obtains third time wine；
5) by third time wine centrifugal filtration, in 0 DEG C of ageing 6 months, as litchi spirit.
Through analysis, alcoholic strength is 8.7% (v/v), and total reducing sugar (g/L glucose meters) is 2.0, and total acid (g/L tartaric acid meter) is
5.9, color and luster is pale red.Tasted through professional taster, fruity is stronger, fruity is relatively coordinated with aroma, no bitter taste.
Claims (5)
1. the brewing method of lichee full fermentation wine, it is characterised in that：Comprise the following steps：
1) litchi fruits band shell band core is directly beaten；
2) pH value of regulation lichee slurry is to 4.0~5.0, and inoculation lichee starches the active dry yeast of weight 0.01~0.02%, 15
Fermented 3~5 days at~20 DEG C, obtain first time wine；
3) first time wine is clarified, regulation clarified solution pH value to 4.0~5.0, regulation pol to 16~18%, inoculation clarification
The active dry yeast of liquid weight 0.01~0.02%, ferments 2~4 days at 15~20 DEG C, obtains second of wine；
4) by second of wine the second secondary clearing of progress, second of clarified solution pH value of regulation to 4.0~5.0, regulation pol to 16~
18%, the active dry yeast of second of clarified solution weight 0.01~0.02% is inoculated with, ferments 6~8 days, obtains at 15~20 DEG C
Third time wine；
5) by third time wine centrifugal filtration, ageing, as litchi spirit.
2. the brewing method of lichee full fermentation wine according to claim 1, it is characterised in that：Step 3) in, the clarification
It is the bentonite that 1~3g/L is added into first time wine, 1~3h is stood at 0~4 DEG C.
3. the brewing method of lichee full fermentation wine according to claim 1, it is characterised in that：Step 4) in, the clarification
It is the bentonite that 1~3g/L is added into second of wine, 12~24h is stood at 0~4 DEG C.
4. the brewing method of the lichee full fermentation wine according to profit requires 1, it is characterised in that：Step 5) in, the ageing is
By filtrate ageing 3~6 months.
5. the brewing method of the lichee full fermentation wine according to profit requires 1, it is characterised in that：Step 5) in, the ageing temperature
Spend for 0~4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710500517.0A CN107118892A (en) | 2017-06-27 | 2017-06-27 | The brewing method of lichee full fermentation wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710500517.0A CN107118892A (en) | 2017-06-27 | 2017-06-27 | The brewing method of lichee full fermentation wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107118892A true CN107118892A (en) | 2017-09-01 |
Family
ID=59719476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710500517.0A Pending CN107118892A (en) | 2017-06-27 | 2017-06-27 | The brewing method of lichee full fermentation wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107118892A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410650A (en) * | 2018-05-31 | 2018-08-17 | 山东师范大学 | A kind of shell noyau and its preparation method and application |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1542117A (en) * | 2003-11-05 | 2004-11-03 | 华南农业大学 | Method for making litchi full-fermented wine |
| CN1840636A (en) * | 2006-01-06 | 2006-10-04 | 华南理工大学 | Method for preparation of lychee wine by lixiviation and fermentation of lychee with shell |
| CN102212444A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of full-juice lichi sweet wine |
| CN102212445A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of litchi sparkling wine |
| CN102212443A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of full-juice lichi dry wine |
| CN103666920A (en) * | 2013-12-03 | 2014-03-26 | 广东祯州集团有限公司 | Dry red litchi wine and production method thereof |
-
2017
- 2017-06-27 CN CN201710500517.0A patent/CN107118892A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1542117A (en) * | 2003-11-05 | 2004-11-03 | 华南农业大学 | Method for making litchi full-fermented wine |
| CN1840636A (en) * | 2006-01-06 | 2006-10-04 | 华南理工大学 | Method for preparation of lychee wine by lixiviation and fermentation of lychee with shell |
| CN102212444A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of full-juice lichi sweet wine |
| CN102212445A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of litchi sparkling wine |
| CN102212443A (en) * | 2011-06-09 | 2011-10-12 | 西北农林科技大学 | Preparation method of full-juice lichi dry wine |
| CN103666920A (en) * | 2013-12-03 | 2014-03-26 | 广东祯州集团有限公司 | Dry red litchi wine and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108410650A (en) * | 2018-05-31 | 2018-08-17 | 山东师范大学 | A kind of shell noyau and its preparation method and application |
| CN108410650B (en) * | 2018-05-31 | 2021-07-20 | 山东师范大学 | Fruit shell and kernel wine and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105886315A (en) | Method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat | |
| CN108504480A (en) | A kind of production method and gained beer Spirit of beer Spirit | |
| CN102212433A (en) | Preparation method of brewed quince white spirit | |
| JP6993407B2 (en) | Grape-flavored sweet wine manufacturing method and grape-flavored sweet wine | |
| CN101323825B (en) | Method for preparing sugarcane brandy | |
| CN108504481A (en) | A kind of production method and gained beer Spirit assembled alcoholic drinks of beer Spirit assembled alcoholic drinks | |
| CN102965239A (en) | Method for preparing white sprite by fresh red jujube | |
| CN104694367B (en) | A kind of potato wine and its production technology | |
| CN109251831A (en) | A kind of jujube alcoholic drink mixed with fruit juice and its brew method | |
| CN104630003A (en) | Flower liquor and preparation method thereof | |
| CN106635731A (en) | Preparation method for persimmon vinegar | |
| CN107057927A (en) | A kind of tea wine and preparation method thereof | |
| CN104152326B (en) | A kind of aroma daqu liquor production technology | |
| CN107118892A (en) | The brewing method of lichee full fermentation wine | |
| CN107034095A (en) | The manufacture method of full juice Lichee sweet wine | |
| CN103642640B (en) | A kind of preparation method of lichee brandy | |
| CN104799202B (en) | A kind of dry methods of bean flour sauce | |
| CN104357307B (en) | The brewing method of wire drawing vinegar | |
| CN107083303A (en) | Brewing method with shell mordanting fermentation litchi spirit | |
| CN107858228A (en) | Full fermentation nutrient tea wine and its brewing method | |
| JPH07114681B2 (en) | A new method for producing Happoshu similar to beer | |
| CN105802823A (en) | Kaoliang spirit and making method thereof | |
| CN104232395A (en) | Preparation method for grape wine fermentation yeast | |
| CN109055084A (en) | A kind of date palm alcohol-free wine and preparation method thereof | |
| CN105925409A (en) | Production method of chrysanthemum flower-jujube wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170901 |
|
| WD01 | Invention patent application deemed withdrawn after publication |