CN1253549C - Method for making litchi full-fermented wine - Google Patents
Method for making litchi full-fermented wine Download PDFInfo
- Publication number
- CN1253549C CN1253549C CN 200310112022 CN200310112022A CN1253549C CN 1253549 C CN1253549 C CN 1253549C CN 200310112022 CN200310112022 CN 200310112022 CN 200310112022 A CN200310112022 A CN 200310112022A CN 1253549 C CN1253549 C CN 1253549C
- Authority
- CN
- China
- Prior art keywords
- lichee
- kilogram
- juice
- clarification
- fruit
- 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.)
- Expired - Fee Related
Links
Images
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a brewing method for wines, particularly to a method for a lichee fully fermented wine. In the method of the present invention, lichees are used as raw materials, and the raw materials are processed through lichee fruit selection, lichee fruit cleaning, peeling, core removal, enzymolysis, juice squeezing, clarification and filtration; the raw materials are fermented by using naturalized yeast, the aging, the preparation, the filtration and the fermentation of the raw materials are carried out, and the lichee fully fermented wine is brewed. The lichee fully fermented wine preferably maintains the specific flavor of the lichees and the quality of lichee fermented wines.
Description
Technical field
The present invention relates to the brewing method of drinks, especially is the method that raw material is brewageed full fermented wine with the lichee.
Background technology
Present domestic litchi spirit product mostly is lichee soaking wine and half fermented wine, the lichee soaking wine is with edible ethanol or soaking in Chinese liquor with fresh lichee or dried Fructus Litchi, be aided with the allotment of white sugar, citric acid and form, problems such as (precipitation are serious) that its product exists that local flavor is inharmonious, the alcohol flavor is outstanding, brown stain is serious, quality is unstable; Lichee half fermented wine is the technology preparation of adopting half fermentation half to soak, though local flavor makes moderate progress than soaking wine, but still has the defective of inharmonious and brown stain.The problems referred to above have had influence on the commodity value of litchi spirit.
Summary of the invention
Purpose of the present invention: a kind of brewing method of litchi spirit is provided, makes the litchi spirit clarification bright, golden yellow color has good lichee fragrance and pure and mild local flavor, and product can reach its due quality guaranteed period without heat-sterilization.
The fresh lichee that the present invention adopts, through the choosing fruit, wash fruit, peeling, stoning or be with nuclear, enzymolysis, squeeze the juice, clarify, filter, fermentation, ageing, clarification, allotment, filtration, filtrate is carried out sterile packed gets adopting litchi fermentation wine finished product.
Existing combined process flow process is described further:
Accompanying drawing 1 is technical process.
1. raw material is selected, is cleaned: select the lichee of 8～10 maturations, selected rejecting insect pest, dehiscent fruit and the fruit of rotting, the hydrochloric acid with 0.1% or 0.05%～0.1% KMnO4Solution soaks 5～20min, with from the beginning Water cleans up;
2. peeling, stoning, squeeze the juice: the pulp of will remove the peel, examining adds 0.5～0.8g phosphoric acid or citric acid by every kilogram of pulp, and the SO of 50～150mg2, broken on disintegrating machine, add by every kilogram of pulp then Enter the pectase of 10～100mg, stir, in 1～12 ℃ of placement 5～24h, squeeze the juice, will press The fruit juice that goes out leaves standstill clarification in 1～8 ℃, or adopts the centrifugal filtration clarification, removes filter residue, ferments; Or In the band nacucum, add 0.40～0.64g phosphoric acid or citric acid by every kilogram of band nacucum, and 40～The SO of 120mg2, add then by the complex enzyme with nacucum amount 0.008%～0.08%, stir, On spiral juice extractor, be squeezed to the pulp fine fisssure, in 1～12 ℃ of placement 5～24h, ferment;
3. fermentation: in the Lychee juice of clarifying or band nuclear lichee juice, add phosphoric acid or lemon acid for adjusting pH value extremely 3.4～4.0, and suitably sugaring to solid content is 18～25%, said sugar is glucose or sucrose or fruit The glucose slurry; Add 0.1～0.8g ammonium phosphate or ammonium sulfate by every kilogram of fruit juice simultaneously, and every kilogram of lichee Juice adds 50～100mg SO2, insert through pH3.4～4.0,10～25 ℃ domestication and enlarge cultivate 3%～15% high-quality saccharomyces cerevisiae or active dry yeast ferments in 12～25 ℃; Or by being with drupe juice amount to add Add 0.008%～0.064% ammonium phosphate or ammonium sulfate, and every kilogram of band nuclear Lychee juice adds 40～120mg SO2, Access 2.4%～12% high-quality saccharomyces cerevisiae that domestication and enlarging is cultivated through pH3.4～4.0,10～25 ℃ or Active dry yeast ferments in 12～25 ℃;
4. ageing: after treating main fermentation ends, stoning enters the ageing tank with supernatant, and every kilogram of wine liquid adds 20～100mg SO simultaneously2；
5. clarification: with gelatin or fish glue or the bentonite of the litchi spirit after the ageing, stir, leave standstill 6～15d by every kilogram of wine liquid adding 0.1～6.0g;
6. allotment: clarify wine liquid to alcohol 8%～15% (v/v) according to the quality index adjustment of product, sugar 4～120g/L;
7. filter, sterile filling: the litchi spirit after will clarify filters, and adopts smart filter of microporous membrane of 0.45 μ m then.Filtrate gets product through filtering the sterile packed of ultraviolet ray bottle under aseptic technique.
Above-mentioned described SO
2Realize in the mode of adding potassium metabisulfite or sulfurous acid or liquid sulfur dioxide.
Embodiment
Embodiment: take by weighing fresh osmanthus flavor lichee, remove insect pest, dehiscent fruit and the fruit of rotting, with being added with 0.05%KMnO
4Aqueous solution soaking 10min, clean up with tap water, peeling, stoning add 0.6g citric acid and 100mg SO by every kilogram of pulp
2, on crusher, carry out fragmentation then, heavily add the 50mg polygalacturonase by every kilogram of meat slurry, stir, in 8～10 ℃ of placement 20h, squeeze; The fruit juice that squeezes out in the centrifugal 10min of 3000rpm, or is filtered and makes it clarification; Clarifying Lychee juice adding citric acid is regulated pH value to 3.8, and sugaring to solid content is 20%, simultaneously every kilogram of Lychee juice adds 0.5g ammonium phosphate, inserts 5% in the high-quality active dry yeast liquid of pH3.8,22 ℃ of domestications and enlarged culturing, ferments in 22 ℃; Treat that residual sugar reduces to 5g/L following (survey total sugar content), supernatant liquor is gone into the ageing jar, every kilogram of wine liquid adds 80mg SO simultaneously
2In 1～20 ℃ of ageing 6 months, in every kilogram of litchi spirit, add 0.3g bentonite clarifying treatment 7d; Litchi spirit after the clarification is filtered with filter pulp earlier, adopt the smart filter of microporous membrane of 0.45 μ m then.Filtrate gets product through filtering the sterile packed of ultraviolet ray bottle under aseptic technique.
The physical and chemical index of product:
Alcohol (% (v/v)): 11.5
Total reducing sugar (g/L): 2.57
Total acid (g/L is with citrometer): 4.776
Volatile acid (g/L is with acetometer): 0.08
Claims (1)
1. the brew method of an adopting litchi fermentation wine is a raw material with the lichee, through choosing fruit, wash fruit, peeling, stoning, enzymolysis, squeeze the juice, clarify, filter, fermentation, ageing, allotment, filtration process make;
It is characterized in that its concrete steps are:
Select 8～10 ripe no insect pests not have and split mashed lichee, hydrochloric acid with 0.1% or 0.05%～0.1% KMnO
4Solution soaking 5～20min cleans up with tap water, peeling, nuclear;
Add 0.5～0.8g phosphoric acid or citric acid by every kilogram of pulp, and the SO of 50～150mg
2, broken on crusher, add the polygalacturonase of 10～100mg then by every kilogram of pulp, stir, place 5～24h in 1～12 ℃, squeeze the juice, expressed fruit juice is left standstill clarification in 1～8 ℃, or adopt centrifugal clarification, or filter clarification;
Add phosphoric acid or lemon acid for adjusting pH value to 3.4～4.0 in clarifying Lychee juice, sugaring to solid content is 18～25%, adds 0.1～0.8g ammonium phosphate or ammonium sulfate by every kilogram of fruit juice simultaneously, and 50～100mg SO
2, insert 3%～15% yeast saccharomyces cerevisiae or the active dry yeast of ℃ domestication and enlarged culturing through pH3.4～4.0,10～25, ferment in 12～25 ℃;
After treating that Primary Fermentation finishes, supernatant liquor is gone into the ageing jar, every kilogram of wine liquid adds 20～100mgSO simultaneously
2
With the finings gelatin of the litchi spirit after the ageing by every kilogram of wine liquid adding 0.1～6.0g, or fish glue, or bentonite, stir, leave standstill 6～15d;
Litchi spirit after the clarification is filtered, adopt the smart filter of microporous membrane of 0.45 μ m then; Filtrate gets product through sterile packed under aseptic technique.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310112022 CN1253549C (en) | 2003-11-05 | 2003-11-05 | Method for making litchi full-fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310112022 CN1253549C (en) | 2003-11-05 | 2003-11-05 | Method for making litchi full-fermented wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1542117A CN1542117A (en) | 2004-11-03 |
| CN1253549C true CN1253549C (en) | 2006-04-26 |
Family
ID=34336350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310112022 Expired - Fee Related CN1253549C (en) | 2003-11-05 | 2003-11-05 | Method for making litchi full-fermented wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1253549C (en) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100361605C (en) * | 2005-12-06 | 2008-01-16 | 北海市果香园果汁有限公司 | Method for producing normal juice of Litchi |
| CN100368517C (en) * | 2006-01-06 | 2008-02-13 | 华南理工大学 | Method for preparation of lychee wine by freeze concentration and ultralow temperature fermentation |
| CN100368518C (en) * | 2006-01-06 | 2008-02-13 | 华南理工大学 | Method for preparation of lychee wine by lixiviation and fermentation of lychee with shell |
| CN101130729B (en) * | 2007-09-18 | 2011-08-17 | 华南农业大学 | Low alcohol lychee wine and brewing method of the same |
| CN101531959B (en) * | 2009-01-24 | 2012-07-25 | 广东岭南为多生命高科有限公司 | Preparation method for litchi fruit wine aquavit |
| CN101560452B (en) * | 2009-05-15 | 2012-07-25 | 广东十二岭酒业有限公司 | Processing technique of lichee brandy |
| CN102634434B (en) * | 2012-04-25 | 2014-05-14 | 集美大学 | Method for preparing low-alcohol litchi fruit wine beverage |
| CN102746979A (en) * | 2012-07-30 | 2012-10-24 | 广西运亨酒业有限公司 | Leechee wine and preparation method thereof |
| CN103710201A (en) * | 2012-09-29 | 2014-04-09 | 陈英 | Preparation method for low alcohol litchi fruit wine beverage |
| CN103614274A (en) * | 2013-11-25 | 2014-03-05 | 杨华 | Method for brewing full-fermentation type rhodomyrtus tomentosa fruit wine |
| CN103805392B (en) * | 2013-12-13 | 2016-03-02 | 李运雄 | A kind of floral type litchi spirit |
| CN103627590A (en) * | 2013-12-13 | 2014-03-12 | 李运雄 | Method for making litchi wine |
| CN104498254B (en) * | 2014-11-25 | 2017-02-22 | 仲恺农业工程学院 | Aroma enhancement method of fermented lychee wine |
| CN104845798B (en) * | 2015-04-29 | 2016-09-28 | 华南农业大学 | A kind of method utilizing zymosan to improve litchi spirit quality |
| CN106010867A (en) * | 2016-07-06 | 2016-10-12 | 欧福泉 | Wax apple-litchi fermented wine and preparation method thereof |
| CN106244381A (en) * | 2016-09-30 | 2016-12-21 | 曾钊盛 | Improve the preparation method of the Fragrant fruit wine of wine body note gas |
| CN107118892A (en) * | 2017-06-27 | 2017-09-01 | 广西运亨酒业有限公司 | The brewing method of lichee full fermentation wine |
| CN107083303A (en) * | 2017-06-27 | 2017-08-22 | 广西运亨酒业有限公司 | Brewing method with shell mordanting fermentation litchi spirit |
| CN107057950A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The brew method of litchi spirit |
| CN108085215A (en) * | 2018-02-07 | 2018-05-29 | 海南诺尼生物工程开发有限公司 | A kind of preparation method of litchi spirit |
-
2003
- 2003-11-05 CN CN 200310112022 patent/CN1253549C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1542117A (en) | 2004-11-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1253549C (en) | Method for making litchi full-fermented wine | |
| CN102604789B (en) | Production technology of fructus phyllanthi wine | |
| CN101899372B (en) | Production method of sugar orange fruit wine | |
| CN103131596B (en) | Processing method of lemon fruit wine | |
| CN101074413A (en) | Production of mulberry wine | |
| CN102286321B (en) | Production method and product of fermentation type wampee wine | |
| CN102120950B (en) | Brewing method of red jujube fruit wine capable of removing bitter | |
| CN103114019B (en) | Production method of lemon fruit wine | |
| CN1150305C (en) | Production process of persimmon wine | |
| CN102888325A (en) | Processing technology of fermented jujube wine | |
| CN1465689A (en) | Productive technology for magma fruit 1iquor | |
| CN104818179A (en) | Mulberry fruit wine brewing method | |
| CN102453652B (en) | Production method of red date low-alcohol potable spirit | |
| CN1543873A (en) | Method for preparing persimmon beverage | |
| CN103789132A (en) | Dry type peach wine and preparation method thereof | |
| CN102864059A (en) | Full-juice fermented yam wine and preparation method thereof | |
| CN109022193A (en) | A kind of preparation method of the pink strawberry wine of dry type | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN105238641A (en) | Processing method of banana wine and product | |
| CN104830636B (en) | Production technology of dry red wine with red dates | |
| CN110343593A (en) | A kind of morat and its brewing method | |
| CN103421639B (en) | Brewing method of miracle fruit fermented wine | |
| CN103374489B (en) | Wild rose liqueur (health care) and brewing method thereof | |
| CN1077987A (en) | The production method of Lucid Ganoderma wine | |
| CN1683499A (en) | Process for producing lycopene health fruit wire |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060426 Termination date: 20131105 |