CN112239709A - Preparation method of litchi wine - Google Patents
Preparation method of litchi wine Download PDFInfo
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- CN112239709A CN112239709A CN202011135068.2A CN202011135068A CN112239709A CN 112239709 A CN112239709 A CN 112239709A CN 202011135068 A CN202011135068 A CN 202011135068A CN 112239709 A CN112239709 A CN 112239709A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 235000014101 wine Nutrition 0.000 title claims abstract description 37
- 241001629511 Litchi Species 0.000 title claims description 82
- 238000000855 fermentation Methods 0.000 claims abstract description 60
- 230000004151 fermentation Effects 0.000 claims abstract description 60
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 238000011514 vinification Methods 0.000 claims abstract description 17
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- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 15
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- 238000000034 method Methods 0.000 claims abstract description 13
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- 238000004821 distillation Methods 0.000 claims abstract description 11
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- 238000012216 screening Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
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- 238000001035 drying Methods 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 230000035622 drinking Effects 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of lychee wine, which comprises the following preparation steps: screening the litchis to screen out bad fruits, immature litchis and litchis with small volume; cleaning the screened litchis, cooling in the shade, taking out the moisture on the surface of the skin, peeling and removing the cores, and pasteurizing at 85-95 ℃; adding fresh lemon into the sterilized pulp, breaking, stirring, and filtering to obtain wine-making pulp; preparing a fermentation extracting solution from citric acid, a yeast solution and pectinase; mixing the fermentation liquor extract with the liquor-making liquid in proportion, stirring uniformly, and standing to obtain fermentation liquor; after fermentation, distilling the fermentation liquor with residues at low temperature, obtaining liquor after distillation, bottling and packaging to obtain the litchi wine. The method solves the problem that the litchi wine needs to be leached in the existing preparation process, the process is complicated, the fruity flavor of the prepared wine is low, and the litchi wine is easy to brown and affects the color and the taste of the wine.
Description
Technical Field
The invention relates to the field of alcoholic products, in particular to a preparation method of lychee wine.
Background
The litchi is rich in nutrition, contains glucose, sucrose, protein, fat, vitamin A, B, C and the like, contains various nutrients such as folic acid, arginine, tryptophan and the like, and is very beneficial to the health of human bodies. Litchi has the effects of tonifying spleen, promoting fluid production, regulating qi and relieving pain, and is suitable for symptoms such as body weakness, deficiency of body fluid after illness, stomach cold pain, hernia pain and the like. Modern researches find that the litchi has the function of nourishing brain cells, can improve insomnia, amnesia, dreaminess and other symptoms, can promote skin metabolism and delay aging.
The litchi is "king of fruit", but "if the litchi leaves the fruit branch, the color changes in one day, the fragrance changes in two days, the taste changes in three days, and the color, the fragrance and the taste are all % in four or five days. There are records in ancient drug book: litchi has the efficacies of promoting the production of body fluid to quench thirst, regulating qi and benefiting blood, and people eating three hundred litchi per day and not growing as south of the four ridges are also ancient people to praise litchi. The litchi wine is prepared by taking high-quality fresh litchi as a raw material, cleaning, draining, peeling, removing kernels, juicing, and fermenting and refining at low temperature in a fermentation tank.
The litchi wine has the functions of nourishing, anti-aging, beautifying, reducing fat, preventing and treating cardiovascular and cerebrovascular diseases, promoting digestion and sterilizing, and also has a certain diuretic effect, thus meeting the requirements of people on health and unique drinking taste.
However, in the existing litchi wine making process, litchi needs to be firstly crushed and then extracted, the process is complicated, wine liquid or edible alcohol is mostly used for extraction, the fruity flavor of the litchi wine is diluted, meanwhile, the litchi wine is very prone to browning after the litchi wine is made, the color of the wine liquid is changed, the taste is changed, the litchi wine prepared by the traditional process is difficult to store for a long time, and the wine liquid browning is very prone to influencing product sale.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation method of litchi wine, which aims to solve the problems in the background technology.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a preparation method of litchi wine comprises the following preparation steps.
The method comprises the following steps: screening the litchis to screen out bad fruits, immature litchis and litchis with small volume;
step two: cleaning the screened litchis, cooling in the shade, taking out the moisture on the surface of the skin, peeling and removing the cores, and pasteurizing at 85-95 ℃;
step three: adding fresh lemon into the sterilized pulp, breaking, stirring, and filtering to obtain wine-making pulp;
step four: preparing a fermentation extracting solution from citric acid, a yeast solution and pectinase;
step five: mixing the fermentation liquor extract with the liquor-making liquid in proportion, stirring uniformly, and standing to obtain fermentation liquor;
step six: after fermentation, distilling the fermentation liquor with residues at low temperature, obtaining liquor after distillation, bottling and packaging to obtain the litchi wine.
Preferably, the litchi in the first step is preferably black-leaf litchi and white-wax litchi, and the particle size of the litchi is 2.5-3.5 cm.
Preferably, in the second step, the drying temperature in shade is 5-10 ℃, and the drying time in shade is 0.5-2 h.
Preferably, the mass ratio of the fresh lemons to the litchis in the third step is 1: 5-1: 8.
preferably, the filtering precision in the third step is 100-300 meshes, and the filtered pulp is the wine making pulp.
Preferably, the filter residue produced in the third step is filtered, and the filtering is continued after the second crushing.
Preferably, the fermentation extract liquid obtained in the fourth step comprises the following components in percentage by mass: 1-3% of citric acid, 70-80% of yeast liquid and 20-30% of pectinase.
Preferably, the mixing ratio of the wine making liquid and the fermentation extracting liquid in the step five is 25-30: 1, and fermenting the fermentation liquor at normal temperature for 7-10 days.
Preferably, the sugar concentration in the fermentation liquor in the fifth step is 20-30Brix, and the pH is 3-5.
Preferably, the alcohol content of the distilled liquor in the sixth step is 60-80% ovl.
(III) advantageous effects
The invention provides a preparation method of litchi wine, which has the following beneficial effects:
the ripeness of fruits and the proportion content of pulp and juice are effectively ensured by screening the fruits and the fruits individually, the litchi is dried in the shade and pasteurized after being cleaned, so that the foreign bacteria in water can be effectively prevented from entering a distillation system along with the litchi, the taste of wine is further influenced, the fruit taste of the litchi is maximally kept, the litchi is peeled and denucleated and then mixed with fresh lemon and crushed, the fresh lemon contains rich vitamin C, the vitamin C has stronger reducibility, the wine browning caused by the oxidation of polyphenol substances in the wine can be effectively prevented, meanwhile, in order to ensure that the vitamin C can stably exist, citric acid is added into a fermentation extracting solution to prepare an acidic environment, the state of the vitamin C under the acidic condition is more stable, and in addition to a yeast solution, pectinase is also arranged in the extracting solution to decompose pectin in wine making slurry, so as to facilitate the further extraction of the fruit taste components and the wine in the subsequent distillation, the distillation adopts the low-temperature distillation with the residue of an all-copper distiller, more fragrant substances are reserved, the wine liquid purity is higher, the energy can be saved, the wine liquid generated by distillation has strong and typical fragrance, the wine body is clean, the wine can be stored for a long time after being packaged, and the browning is not easy to generate.
Examples of various specific processes and materials are provided herein, but one of ordinary skill in the art will recognize applications of other processes and/or use of other materials.
The detailed description is as follows
Example one
The embodiment of the invention provides a preparation method of lychee wine, which comprises the following preparation steps.
The method comprises the following steps: screening the litchis to screen out bad fruits, immature litchis and litchis with small volume;
step two: cleaning the screened litchis, cooling in the shade, taking out the moisture on the surface of the skin, peeling and removing the cores, and pasteurizing at 85-95 ℃;
step three: adding fresh lemon into the sterilized pulp, breaking, stirring, and filtering to obtain wine-making pulp;
step four: preparing a fermentation extracting solution from citric acid, a yeast solution and pectinase;
step five: mixing the fermentation liquor extract with the liquor-making liquid in proportion, stirring uniformly, and standing to obtain fermentation liquor;
step six: after fermentation, distilling the fermentation liquor with residues at low temperature, obtaining liquor after distillation, bottling and packaging to obtain the litchi wine.
Specifically, the litchi in the first step is preferably black-leaf litchi, and the particle size of the litchi is 2.5-3.5 cm.
Further, in the second step, the drying temperature in the shade is 8 ℃, and the drying time in the shade is 1 h.
Further, the mass ratio of the fresh lemons to the litchis in the third step is 1: and 5, filtering the pulp in the third step with the filtering precision of 100 meshes to obtain the pulp for making the wine, and filtering the filter residue generated in the third step after secondary crushing.
Further, the fermentation extract liquid in the fourth step comprises the following components in percentage by mass: 1% of citric acid, 70% of yeast liquid and 29% of pectinase.
Further, the mixing ratio of the wine making serous fluid to the fermentation extracting solution in the step five is 25: 1, fermenting the fermentation liquor at normal temperature for 7d, wherein the sugar concentration in the fermentation liquor in the step five is 20Brix, and the PH is 3.
Further, the alcohol content of the distilled liquor in the step six is 60% ovl.
Example two
The embodiment of the invention provides a preparation method of lychee wine, which comprises the following preparation steps.
The method comprises the following steps: screening the litchis to screen out bad fruits, immature litchis and litchis with small volume;
step two: cleaning the screened litchis, cooling in the shade, taking out the moisture on the surface of the skin, peeling and removing the cores, and pasteurizing at 85-95 ℃;
step three: adding fresh lemon into the sterilized pulp, breaking, stirring, and filtering to obtain wine-making pulp;
step four: preparing a fermentation extracting solution from citric acid, a yeast solution and pectinase;
step five: mixing the fermentation liquor extract with the liquor-making liquid in proportion, stirring uniformly, and standing to obtain fermentation liquor;
step six: after fermentation, distilling the fermentation liquor with residues at low temperature, obtaining liquor after distillation, bottling and packaging to obtain the litchi wine.
Specifically, the litchi in the first step is preferably black-leaf litchi, and the particle size of the litchi is 2.5-3.5 cm.
Further, in the second step, the drying temperature in the shade is 8 ℃, and the drying time in the shade is 2 hours.
Further, the mass ratio of the fresh lemons to the litchis in the third step is 1: and 8, filtering the pulp in the third step with the filtering precision of 300 meshes to obtain the pulp for making the wine, and filtering the filter residue generated in the third step after secondary crushing.
Further, the fermentation extract liquid in the fourth step comprises the following components in percentage by mass: 3% of citric acid, 80% of yeast liquid and 17% of pectinase.
Further, the mixing ratio of the wine making serous fluid to the fermentation extracting solution in the step five is 30: 1, fermenting the fermentation liquor at normal temperature for 10d, wherein the sugar concentration in the fermentation liquor in the fifth step is 30Brix, and the PH is 4.
Further, the alcohol content of the distilled liquor in the step six is 70% ovl.
EXAMPLE III
The embodiment of the invention provides a preparation method of lychee wine, which comprises the following preparation steps.
The method comprises the following steps: screening the litchis to screen out bad fruits, immature litchis and litchis with small volume;
step two: cleaning the screened litchis, cooling in the shade, taking out the moisture on the surface of the skin, peeling and removing the cores, and pasteurizing at 85-95 ℃;
step three: adding fresh lemon into the sterilized pulp, breaking, stirring, and filtering to obtain wine-making pulp;
step four: preparing a fermentation extracting solution from citric acid, a yeast solution and pectinase;
step five: mixing the fermentation liquor extract with the liquor-making liquid in proportion, stirring uniformly, and standing to obtain fermentation liquor;
step six: after fermentation, distilling the fermentation liquor with residues at low temperature, obtaining liquor after distillation, bottling and packaging to obtain the litchi wine.
Specifically, the litchi in the first step is preferably white wax litchi, and the particle size of the litchi is 2.5-3.5 cm.
Further, in the second step, the drying temperature in the shade is 8 ℃, and the drying time in the shade is 1 h.
Further, the mass ratio of the fresh lemons to the litchis in the third step is 1: and 5, filtering the pulp in the third step with the filtering precision of 100 meshes to obtain the pulp for making the wine, and filtering the filter residue generated in the third step after secondary crushing.
Further, the fermentation extract liquid in the fourth step comprises the following components in percentage by mass: 1% of citric acid, 70% of yeast liquid and 19% of pectinase.
Further, the mixing ratio of the wine making serous fluid to the fermentation extracting solution in the step five is 25: 1, fermenting the fermentation liquor at normal temperature for 7d, wherein the sugar concentration in the fermentation liquor in the step five is 20Brix, and the PH is 3.
Further, the alcohol content of the distilled liquor in the step six is 60% ovl.
Example four
The embodiment of the invention provides a preparation method of lychee wine, which comprises the following preparation steps.
The method comprises the following steps: screening the litchis to screen out bad fruits, immature litchis and litchis with small volume;
step two: cleaning the screened litchis, cooling in the shade, taking out the moisture on the surface of the skin, peeling and removing the cores, and pasteurizing at 85-95 ℃;
step three: adding fresh lemon into the sterilized pulp, breaking, stirring, and filtering to obtain wine-making pulp;
step four: preparing a fermentation extracting solution from citric acid, a yeast solution and pectinase;
step five: mixing the fermentation liquor extract with the liquor-making liquid in proportion, stirring uniformly, and standing to obtain fermentation liquor;
step six: after fermentation, distilling the fermentation liquor with residues at low temperature, obtaining liquor after distillation, bottling and packaging to obtain the litchi wine.
Specifically, the litchi in the first step is preferably white wax litchi, and the particle size of the litchi is 2.5-3.5 cm.
Further, in the second step, the drying temperature in the shade is 8 ℃, and the drying time in the shade is 2 hours.
Further, the mass ratio of the fresh lemons to the litchis in the third step is 1: and 8, filtering the pulp in the third step with the filtering precision of 300 meshes to obtain the pulp for making the wine, and filtering the filter residue generated in the third step after secondary crushing.
Further, the fermentation extract liquid in the fourth step comprises the following components in percentage by mass: 3% of citric acid, 80% of yeast liquid and 17% of pectinase.
Further, the mixing ratio of the wine making serous fluid to the fermentation extracting solution in the step five is 30: 1, fermenting the fermentation liquor at normal temperature for 7-10d, wherein the sugar concentration in the fermentation liquor is 30Brix and the pH is 4.
Further, the alcohol content of the distilled liquor in the step six is 70% ovl.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The preparation method of the lychee wine is characterized by comprising the following steps: comprises the following preparation steps.
The method comprises the following steps: screening the litchis to screen out bad fruits, immature litchis and litchis with small volume;
step two: cleaning the screened litchis, cooling in the shade, taking out the moisture on the surface of the skin, peeling and removing the cores, and pasteurizing at 85-95 ℃;
step three: adding fresh lemon into the sterilized pulp, breaking, stirring, and filtering to obtain wine-making pulp;
step four: preparing a fermentation extracting solution from citric acid, a yeast solution and pectinase;
step five: mixing the fermentation liquor extract with the liquor-making liquid in proportion, stirring uniformly, and standing to obtain fermentation liquor;
step six: after fermentation, distilling the fermentation liquor with residues at low temperature, obtaining liquor after distillation, bottling and packaging to obtain the litchi wine.
2. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: in the first step, the litchi is preferably black-leaf litchi and white-wax litchi, and the particle size of the litchi is 2.5-3.5 cm.
3. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: in the second step, the drying temperature in shade is 5-10 ℃, and the drying time in shade is 0.5-2 h.
4. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: the mass ratio of the fresh lemon to the litchi in the third step is 1: 5-1: 8.
5. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: in the third step, the filtering precision is 100-300 meshes, and the filtered pulp is the wine making pulp.
6. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: and filtering the filter residue generated in the third step, performing secondary crushing, and then continuing filtering.
7. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: the fourth step of fermenting the extracting solution comprises the following components in percentage by mass: 1-3% of citric acid, 70-80% of yeast liquid and 20-30% of pectinase.
8. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: and the mixing ratio of the wine making liquid to the fermentation extracting solution in the step five is 25-30: 1, and the fermentation liquid is fermented at normal temperature for 7-10 days.
9. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: in the fifth step, the concentration of sugar in the fermentation liquor is 20-30Brix, and the PH is 3-5.
10. The preparation method of lychee wine according to claim 1, wherein the preparation method comprises the following steps: and in the sixth step, the alcohol content of the distilled liquor is 60-80% ovl.
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| CN115746991A (en) * | 2022-12-17 | 2023-03-07 | 薛景魁 | Distillation method of mulberry white spirit |
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