CN108359564A - Lichee wine that the smell of fruits is very sweet and preparation method thereof - Google Patents
Lichee wine that the smell of fruits is very sweet and preparation method thereof Download PDFInfo
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- CN108359564A CN108359564A CN201810510397.7A CN201810510397A CN108359564A CN 108359564 A CN108359564 A CN 108359564A CN 201810510397 A CN201810510397 A CN 201810510397A CN 108359564 A CN108359564 A CN 108359564A
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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
Abstract
Made the invention discloses the lichee that the smell of fruits is very sweet and preparation method thereof, include the following steps：1) raw material selection and processing：Fresh lichee, removal branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit is selected to clean, drain, remove the peel, stoning removes rot pulp, residual core；2) litchi meat is squeezed, collects juice, the litchi extract solution of 14.0 15.0w/w% is added into juice, be uniformly mixed, be transferred in fermentation tank；3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid is added in 4 ° of alcoholic strength, the additive amount of high-activity yeast liquid is the 5% of zymotic fluid weight, and 20 21 DEG C of fermentation temperature ferments 34 days；4) it allocates：The obtained zymotic fluid of upper step is turned into tank, is allocated, clarification is stood, filtering is filling, sterilize to obtain finished product.
Description
Technical field
The present invention relates to technical field of beverage, and in particular to lichee wine that the smell of fruits is very sweet and preparation method thereof.
Background technology
Lichee is known as " four big fruit of the southern part of the country " together with banana, pineapple, longan.Lichee (Litchi chinensis
Sonn. it is) Sapindaceae (Sapindaceae) lichee category (Litchi) aiphyllium, is fruit tree tropical, that subtropical zone is important,
China has more than 2000 years cultivation history, culture area and yield to account for about 80% of the world or more, and the main place of production is at me
The provinces such as state Guangdong, Fujian.Lichee south native to China, is subtropical fruit tree, and aiphyllium is about 10 meters high.Pericarp has fish-scale
Shape protrusion, it is scarlet, it is purplish red.Pulp production translucent congealed fat shape, savory U.S. when fresh.The tender succulence of lichee, aromatic flavour, rich in a variety of
Nutritional ingredient needed by human has nourishing and medical value, is known as the treasure of China.It is lichee tastes sweet, acid, warm-natured, enter the heart,
Spleen, Liver Channel；Pulp have effects that tonifying spleen and liver, qi-regulating enrich blood, warm in pain, heart tonifying and tranquilizing；Core has qi-regulating, dissipating bind, stops
The effect of pain；Hiccup can be stopped, only diarrhea, be the diet good food of intractable hiccup and diarrhea before dawn person, while have cerebrum tonifying body-building, whetted the appetite
Beneficial spleen has the effect of promoting appetite.But lichee heat, more foods are easily got angry, and can cause " litchi sickness ", moreover, lichee is intolerant to storage
Hide, because " discoloration due to one day, two days and it is fragrant become, three days and taste becomes " characteristic and influencing far transport and commodity value, it is easily brown after adopting
Become and rot, it is difficult to preservation and freshness.So carrying out the processing of lichee fresh fruit and developing and using, processed with solving the product currently faced
Rate is low, added value is low, fresh keeping time is short, can not open up the series of problems such as lichee market at a specified future date, and lichee is given full play to reach
The purpose of economic benefit and social benefit after harvesting.
Litchi pulp is tender, and containing higher sugar point, appropriate organic acid and a variety of amino acid, nutritive value is high, unique flavor.
It is existing studies have shown that containing abundant fragrance component, including alcohols, alkene terpene and esters etc. in fresh lichee, alkene terpene total amount
At most, 17.31% is accounted for, wherein deodar alkenes content accounts for 6.42%；Followed by alcohols accounts for 16.74%, mainly geraniol,
Geraniol is the substance to play a crucial role to lichee characteristic flavor on basis；Esters only have ethyl acetate, content 15.21%, all
Content highest in aroma substance, it has smell as strong ether, and clear clever, micro-strip fruity aroma is easily spread, not persistently；Terpene
The kind of class compound major part source and fruit is fragrant, its fragrance threshold value is often very low, just will produce in very low concentration
Dense fragrance, and all there is typical fruit flavor and flowery odour.Alcohols and ester type compound volatility are less than alkenes, therefore
The main component for constituting the pure and fresh head perfume of lichee is alkenes component.Lichee typical case flavor and nutritional ingredient are significantly different from other water
Fruit, but it in machining process, the fruity meeting of lichee is all or the overwhelming majority is lost, to seriously affect lichee wine
Therefore quality studies the dynamic change that entire lichee makes brewing process fragrance component, understand lichee and make fragrance master in process
It wants the type and content of ingredient to change, discloses the changing rule that lichee typical case flavor makes different process operating unit in processing lichee
And influence factor, you can establish and retain the lichee of lichee typical case's flavor to greatest extent and make the manufacturing technique method of class product and corresponding
Technical parameter, promoted lichee make processing overall technology is horizontal and product competitiveness.
Invention content
It is an object of the present invention to solve the deficiency of the existing technology and provide a kind of systems made as the lichee of raw material using lichee
Preparation Method, obtained lichee, which is made, contains abundant alkenes component, esters component and aromatics component, remains the natural perfume of lichee
Gas, fragrance.
The preparation method that the present invention lichee that the smell of fruits is very sweet is made, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, the litchi extract solution of 14.0-15.0w/w% is added into juice, mixing is equal
It is even, it is transferred in fermentation tank；
3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid, the additive amount of high-activity yeast liquid is added in 4 ° of alcoholic strength
It is the 5% of zymotic fluid weight, 20-21 DEG C of fermentation temperature ferments 3-4 days；
4) it allocates：The obtained zymotic fluid of upper step is turned into tank, is allocated, clarification is stood, filtering is filling, sterilize to obtain finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
High-activity yeast liquid described in step 3) of the present invention is that high activity dried yeast is added to 10 times of parts by weight 33-35
DEG C pure water in, dissolving activation 30 minutes after obtain.
In step 5), the allotment is the white granulated sugar that 5-10w/w% is added.
In step 5), the preferred pasteurization of the sterilizing.
The invention further relates to above-mentioned preparation methods to obtain the lichee wine that the smell of fruits is very sweet.
Compared with prior art, the present invention has the following advantages：
1, fragrance component changes a lot after Lychee juice fermentation, especially terpene substances, then complete to the fermentation middle and later periods
It totally disappeared mistake.Since there are different number of double bonds in vinyl compound molecule, degree of saturation is different, and this unsaturation property is held
Easily bring it about oxidation, polymerization, isomerization and molecular rearrangement etc.；With the enhancing of attenuation degree, the carbon dioxide gas in juice
Body goes out fermentation liquid level in boiling-like, easily takes away volatility low-flash substance.Thus cause the fragrance of lichee fruit drink, juice
It is easy to lose or change during the fermentation.In addition, during the fermentation, most sugar in Lychee juice are converted into
Alcohol and carbon dioxide, while generating the metabolites such as higher alcohol, ester, aldehyde, glycerine, especially alcohols and esters.Alcohols and ester
Class compound volatility is less than alkenes, and the main component for constituting the pure and fresh head perfume of lichee is alkenes component, but alkenes component is being sent out
It almost disappears in ferment wine liquid, the forfeiture and aroma for causing lichee characteristic natural scents are discord.And the present invention is by sending out
Litchi extract solution is added before ferment, can effectively be supplemented alkenes component, esters component and aromatics component, be remained the day of lichee
Right fragrance, fragrance.
2, litchi extract solution used in the present invention, be in order to make full use of the grease and volatile oil in litchi pulp,
When making litchi extract solution, pectase-cellulase-invertase complex enzyme is first used to remove cell wall, release plant is thin
Grease in born of the same parents and volatile oil are added mannitol, can keep osmotic pressure, are conducive to the release of grease, using non-oil component to oil
It is different with the affinity difference of water and grease proportion and detach oil with non-oil component, oil-containing part is utilized.
3, applicants experimentally found that, the growth of miscellaneous bacteria in order to prevent improves the flavor that lichee is made, and adds citric acid
8g/L, resulting ph 3.0, ferments, and is best, if the sample easily microbiological contamination of addition 4g/L citric acids, and adds
The sample fermentation of 10g/L citric acids is slow, and main cause is the growth that excessive citric acid inhibits yeast.It is 3.0 in pH value
It ferments, this acidity is suitble to ferment, but obtains product, and it is thin to drink mouthfeel.And in order to make mouthfeel more thick and solid, skill
Pectin, fructose syrup or Momordica-Glycosides, Stevioside etc can be generally added in art personnel, and pectin, fructose syrup is added, can allow and disappear
The person of expense feels that the class of product is not high, and Momordica-Glycosides, Stevioside is added, has the taste of the plants such as Siraitia grosvenorii, STEVIA REBAUDIANA, changes
Becoming the flavor of lichee wine, and the litchi extract solution that the present invention is added after addition, not only allows the mouthfeel that lichee is made thick and solid, but also
The draft taste of Siraitia grosvenorii, STEVIA REBAUDIANA etc. will not also be brought.
4, yeast-inoculated amount is reduced to 5% by the present invention by increasing litchi extract solution in zymotic fluid, compares existing skill
The 8-10% that art uses reduces half inoculum concentration as optimal inoculum concentration, effectively reduces cost, while fermenting speed
As original.
Specific implementation mode
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1：
The preparation method that the lichee that the smell of fruits is very sweet is made, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, the litchi extract solution of 14.0w/w% is added into juice, be uniformly mixed, turned
It moves on in fermentation tank；
3) it ferments：PH value 3.0 is adjusted, high activity dried yeast is added to the pure of 10 times of 33-35 DEG C of parts by weight by 4 ° of alcoholic strength
In water purification, dissolving activation obtains after 30 minutes, high-activity yeast liquid is then added, the additive amount of high-activity yeast liquid is zymotic fluid
The 5% of weight, 20-21 DEG C of fermentation temperature ferment 3 days；
4) it allocates：The obtained zymotic fluid of upper step is turned into tank, the white granulated sugar of 5w/w% is added, stands clarification, is filtered, is filled
Dress, pasteurization obtain finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Embodiment 2：
The preparation method that the lichee that the smell of fruits is very sweet is made, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, the litchi extract solution of 14.5w/w% is added into juice, be uniformly mixed, turned
It moves on in fermentation tank；
3) it ferments：PH value 3.0 is adjusted, high activity dried yeast is added to the pure of 10 times of 33-35 DEG C of parts by weight by 4 ° of alcoholic strength
In water purification, dissolving activation obtains after 30 minutes, high-activity yeast liquid is then added, the additive amount of high-activity yeast liquid is zymotic fluid
The 5% of weight, 20-21 DEG C of fermentation temperature ferment 4 days；
4) it allocates：The obtained zymotic fluid of upper step is turned into tank, the white granulated sugar of 8w/w% is added, stands clarification, is filtered, is filled
Dress, pasteurization obtain finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Embodiment 3：
The preparation method that the lichee that the smell of fruits is very sweet is made, includes the following steps：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, the litchi extract solution of 15.0w/w% is added into juice, be uniformly mixed, turned
It moves on in fermentation tank；
3) it ferments：PH value 3.0 is adjusted, high activity dried yeast is added to the pure of 10 times of 33-35 DEG C of parts by weight by 4 ° of alcoholic strength
In water purification, dissolving activation obtains after 30 minutes, high-activity yeast liquid is then added, the additive amount of high-activity yeast liquid is zymotic fluid
The 5% of weight, 20-21 DEG C of fermentation temperature ferment 3 days；
4) it allocates：The obtained zymotic fluid of upper step is turned into tank, the white granulated sugar of 10w/w% is added, stands clarification, is filtered,
Filling, pasteurization obtains finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 weight is added
Pectase-cellulase-invertase the complex enzyme of part and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, obtain enzyme
Solve liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and lower layer
Liquid, slag mixture, separation, obtain supernatant liquid.
Comparative example：
1) raw material selection and processing：Fresh lichee is selected, removes branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, clearly
It washes, drain, remove the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, be uniformly mixed, be transferred in fermentation tank；
3) it ferments：PH value 3.0 is adjusted, high activity dried yeast is added to the pure of 10 times of 33-35 DEG C of parts by weight by 4 ° of alcoholic strength
In water purification, dissolving activation obtains after 30 minutes, high-activity yeast liquid is then added, the additive amount of high-activity yeast liquid is zymotic fluid
The 5% of weight, 20-21 DEG C of fermentation temperature ferment 3 days；
4) it allocates：The obtained zymotic fluid of upper step is turned into tank, the white granulated sugar of 10w/w% is added, stands clarification, is filtered,
Filling, pasteurization obtains finished product.
Experimental example：
1, sample preparation
By solid-phase micro-extraction fibre head in GC6890 gas chromatographic sample introduction mouth agings, injection port is using not shunt mode.Always
Change 250 DEG C, ageing time 30min, carrier gas He of temperature, flow 1.0mL/min.8mL fruit juice is taken, 15mL headspace sample bottles are placed in
In, 2g NaCl are added, are put into rotor, balances 5min, the extracting head of solid phase micro-extraction device is inserted by polytetrafluoroethylene (PTFE) dottle pin
Into sample bottle, fiber head is released, is careful not to that extracting head is made to encounter fruit juice, opening magnetic stirring apparatus keeps rotor fast in fruit juice
Speed rotation, adsorbs 30min, and retraction fiber head extracts extracting head from sample bottle, then extracting head is inserted directly into gas-chromatography
Instrument releases fiber head, in 250 DEG C of parsings, while starting instrument gathered data.
2, GC-MS is analyzed
GC conditions：HP-5MS (30mx0.25mm, 25 μm) capillary column；Temperature programming：35 DEG C of initial temperature is protected
3min is held, 116 DEG C is risen to 2 DEG C/min, keeps 3min, then rise to 230% with 10 DEG C/min, finally stop 3min；Sample introduction
250 DEG C of temperature of mouth；Carrier gas is He.Mass Spectrometry Conditions：Mass spectrometer interface temperature is 280 DEG C；250 DEG C of ion source temperature；Ionization mode EI；
Electron energy 70eV.
3, qualitative, quantitative
After carrying out GC-MS analyses to sample, to collected mass spectrogram by NIST02 standard spectrums library, and related text is combined
Standard spectrogram verification analysis is offered, determines the chemical composition of various volatile compounds；According to gas chromatographic analysis as a result, TIC is used in combination
Peak area normalization method quantitatively calculates the relative amount of each chemical composition.In conjunction with retention time, mass spectrum, actual constituent and reservation
The parameters such as index further determine that constituent part.Measured each volatile compound ingredient relative amount is that its chromatographic peak accounts for Zong Feng
The percentage of area.
4, result：
5, it analyzes：
Pol, the acidity of Lychee juice itself are not suitable for direct fermentation, therefore are required for adjusting component or sugar before fermentation
Sour ratio, Lychee juice alkene terpene substances type and total content after adjusting component obviously increase, and perfume (or spice) is promoted after illustrating adjusting component
The volatilization of gas substance, aroma substance volatilization increase, it is meant that loss in the subsequent process can also increase, this is fruit during lichee is made
One of loss of aroma reason.And embodiment 3 avoids the reduction of alkenes substance by adding litchi extract solution.
3 aromatic substance of embodiment also increased, and most of aromatic compounds have distinctive armaticity, therefore right
The contribution that lichee makes fragrance cannot also be ignored.
With the increase of process, lichee makes alkene terpene substances in fragrance component and falls sharply, and increases with the number of working process, terpene
Substance is gradually reduced.With alkene terpene substances on the contrary, alcohols material content and type or in rising trend, content is also begun to
Increase.
In fermentation process, Ester is higher with respect to alcohols material content, and ester can generate apparent fragrance.Lichee is made
When trial test, almost all of fragrance is generated by esters, alkenes substance.The forming amount of ester depends primarily on yeast strain,
And it is influenced by fermentation condition.The type and quantity of ester are different, determine the fragrance and style of wine.Other than the content of ester,
The composition of ester and distribution also play a part of gill fungus to the mouthfeel of wine and want.The content of esters not only wants high, more wants harmonious, could assign
Lichee makes excellent mouthfeel.
Claims (5)
1. the preparation method that the lichee that the smell of fruits is very sweet is made, it is characterised in that include the following steps：
1) raw material selection and processing：Select fresh lichee, removal branches and leaves, disease pest fruit, decayed fruit, rotten fruit, crude fruit, cleaning, drip
It is dry, it removes the peel, stoning removes rot pulp, residual core；
2) litchi meat is squeezed, collects juice, the litchi extract solution of 14.0-15.0w/w% is added into juice, be uniformly mixed,
It is transferred in fermentation tank；
3) it ferments：PH value 3.0 is adjusted, then high-activity yeast liquid is added in 4 ° of alcoholic strength, the additive amount of high-activity yeast liquid is hair
The 5% of zymotic fluid weight, 20-21 DEG C of fermentation temperature ferment 3-4 days；
4) it allocates：The obtained zymotic fluid of upper step is turned into tank, is allocated, clarification is stood, filtering is filling, sterilize to obtain finished product；
Litchi extract solution described in step 2), is prepared by the following preparation method：
1. pre-treatment：Fresh lichee is removed the peel, then stoning is crushed to obtain pulp；
2. squeezing：1. step is obtained to pulp squeeze, obtain slurries and pomace, detached；
3. digesting：2. pomace that step is obtained, the pure water of the weight such as addition, tune pH are 4-5, and 0.05-0.1 parts by weight are added
Pectase-cellulase-invertase complex enzyme and the mannitol of 0.001 parts by weight carry out enzymolysis 40-60 minutes, are digested
Liquid；
4. deoiling：3. enzymolysis liquid that step is obtained is heated to 70 DEG C and extracts 60 minutes, obtains upper layer oil slick liquid and subnatant, slag
Mixture, separation, obtains supernatant liquid.
2. the preparation method that the lichee according to claim 1 that the smell of fruits is very sweet is made, it is characterised in that：Height described in step 3)
Active dry yeasr liquid is added to high activity dried yeast in the pure water of 10 times of 33-35 DEG C of parts by weight, after dissolving activates 30 minutes
It obtains.
3. the preparation method that the lichee according to claim 1 that the smell of fruits is very sweet is made, it is characterised in that：Tune described in step 5)
Match, is the white granulated sugar that 5-10w/w% is added.
4. the preparation method that the lichee according to claim 1 that the smell of fruits is very sweet is made, it is characterised in that：Described in step 5)
Sterilizing is pasteurization.
It is made 5. the preparation method described in any one of claim 1-4 obtains the lichee that the smell of fruits is very sweet.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031799A (en) * | 2014-06-27 | 2014-09-10 | 广西健美乐食品有限公司 | Preparation method of lychee wine |
| CN105087334A (en) * | 2015-09-15 | 2015-11-25 | 广西运亨酒业有限公司 | Rhodomyrtus tomentosa liqueur and preparation method thereof |
| CN106929358A (en) * | 2017-04-08 | 2017-07-07 | 胡安平 | A kind of preparation method of high-quality litchi spirit |
-
2018
- 2018-05-24 CN CN201810510397.7A patent/CN108359564A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104031799A (en) * | 2014-06-27 | 2014-09-10 | 广西健美乐食品有限公司 | Preparation method of lychee wine |
| CN105087334A (en) * | 2015-09-15 | 2015-11-25 | 广西运亨酒业有限公司 | Rhodomyrtus tomentosa liqueur and preparation method thereof |
| CN106929358A (en) * | 2017-04-08 | 2017-07-07 | 胡安平 | A kind of preparation method of high-quality litchi spirit |
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Application publication date: 20180803 |