CN1872983A - Gasified wine of lichee, and brewing method - Google Patents
Gasified wine of lichee, and brewing method Download PDFInfo
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- CN1872983A CN1872983A CN 200610035067 CN200610035067A CN1872983A CN 1872983 A CN1872983 A CN 1872983A CN 200610035067 CN200610035067 CN 200610035067 CN 200610035067 A CN200610035067 A CN 200610035067A CN 1872983 A CN1872983 A CN 1872983A
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Abstract
This invention relates to a method for breeding aerated wine. The method comprises: using fresh litchi as the raw material, washing, drying, peeling, removing the seeds, crushing, pressing, hydrolyzing with bioenzyme, adjusting the components, fermenting wine, terminating the fermentation, clearing, filtering to obtain crude wine, freezing to -4 deg.C, filtering and mixing with CO2 to obtain the aerated wine. The aerated wine has such advantages as high transparency, good taste and high fragrancy. The alcohol degree is 7-10% (V/V), the sugar content is 35.0-50.0 g/L, the acid content is 5.0-7.5 g/L, and the CO2 content at 20 deg.C is 0.3-0.35 MPa.
Description
Technical field
The present invention relates to belong to the brewing fruit wine technical field, be specifically related to a kind of gasified wine of lichee and brewing method thereof.
Background technology
Lichee is the famous good fruit in the south of the Five Ridges, belongs to the precious fruit in subtropics.Along with the increase of fruit bearing rate, lichee output will continue to rise, and the marketing fresh of lichee has great difficulty in fresh-keeping and storage, and its added value of traditional processing mode is not high, so the follow-up deep processing of lichee seems particularly important.
Litchi fruits flavor acid, property is flat warm partially, in the pulp sugar degree up to more than 20%, nutritive ingredients such as rich in proteins, multivitamin, organic acid, pectin and volume total free aminoacids, have promote the production of body fluid to quench thirst, functions such as benefiting qi and nourishing blood, regulating QI to relieve pain.Yet the traditional Chinese medical science thinks that lichee belongs to damp and hot product, saying of " lichee three being fire " among the peoplely arranged, easily cause heating to be got angry, gently then exert one's utmost effort, myasthenia of the limbs, heavy then dizzy, so although tasty, can not eat more, above-mentioned toxicity symptom will appear in excessive amount, serious symptoms such as stupor and circulatory failure, i.e. Tong Cheng the litchi sickness of also can occurring.Simultaneously, the lichee of excessive eating influences appetite, makes human body can not get essential nutritional supplementation, and the glucose content in the blood of human body is significantly reduced, and the hypoglycemia symptom occurs.
Yet with the litchi fruits is raw material, brewages the lichee fruit wine and its that forms through saccharomycetes to make fermentation, the fructose that is rich in the lichee can be converted into ethanol and carbonic acid gas, has avoided hypoglycemia disease, has kept the fruital of lichee uniqueness.Is abundant lichee resource conversion lichee fruit wine and its, not only can the rich liquor veriety, meet the need of market, and also the deep processing of fruit resource and the comprehensive utilization of horn of plenty provide effective way.
Because the saturated carbon dioxide of a great deal of in the light sparkling wine, special drinking at sizzler can also make us feeling to have the effect of relieving summer heat.This is that carbonic acid gas is met heat and just overflowed from wine after drinking stomach because of light sparkling wine, excretes through esophagus, oral cavity, and heat is taken out of in filling a wine cup for this moment, makes the people that comfortable refrigerant sense be arranged.Multiple light sparkling wine is arranged at present on the market, common as beer, also have the grape wine light sparkling wine, apple light sparkling wine etc.; The disclosed yellow rice wine light sparkling wine of yellow rice wine light sparkling wine such as Chinese CN00136028.0 patent " is the light sparkling wine and the production method of wine base with the yellow rice wine " is also arranged.But the gasified wine of lichee that adopts adopting litchi fermentation to brewage, product is not seen in market as yet.From the documents and materials of the disclosed litchi spirit that retrieves, do not see the technological innovation record of gasified wine of lichee yet.
Summary of the invention
Technical problem to be solved by this invention provides a kind of wine body clarification, no turbidity sediment, mouthfeel is pure, the wine body is stable gasified wine of lichee and brewing method thereof.
The present invention is achieved by the following technical solutions:
Gasified wine of lichee of the present invention, its alcoholic strength counts 7～10% with volume ratio; With glucose meter, total reducing sugar is 35.0～50.0g/L; In tartrate, total acid 5.0～7.5g/L; In the time of 20 ℃, the static air content of carbonic acid gas is 0.3～0.35MPa.
Gasified wine of lichee brewing method of the present invention comprises the steps:
A. the high-quality fresh lichee after peeling, stoning, fragmentation, squeezing, adds polygalacturonase 0.2～0.4g/L, and temperature control left standstill 17～19 hours in 14～16 ℃, obtained clarifying Lychee juice;
B. clear liquid acidity is adjusted to 3～6g/L, pol is adjusted to 200～220g/L;
C. fermentation: the SO that adds 80～100ppm
2After 1～2 hour, be that 0.2～0.5g/L adds wine active dry yeast according to inoculum size, temperature is controlled at 15～20 ℃, when the total reducing sugar of fermented liquid reaches 50～80g/L, stops fermentation;
D. play the glue clarification filtration, add gelatin 0.1～0.3g/L earlier, after 24 hours, add bentonite 0.8～1.0g/L; Clarify after 14～16 days and filter, can obtain the former wine of lichee with diatomite filter;
E. former wine carries out freezing treatment through plate-type heat exchanger, and the wine liquid temp is reduced to below-4 ℃, enters carbonated-water generator after filtering through filter, with the carbonic acid gas thorough mixing, till saturated, obtains the gasified wine of lichee of taste pure, fragrance foot.
The present invention has following unusual effect compared to existing technology:
Gasified wine of lichee provided by the present invention has tangible lichee fruital, taste pure and, be as good as assorted smell, wine liquid clear does not have precipitation.
Gasified wine of lichee brewing method provided by the present invention adds biological enzyme fruit juice is hydrolyzed by when clarifying litchi juice is handled, and reaches to alleviate sedimentary purpose in lichee brown stain speed, the minimizing wine body.
Embodiment
The invention will be further described below by specific embodiment.
The part material that embodiment adopted comprises
Lichee: the fruit that bright in colour, ripe fresh, no disease and pest, nothing are gone rotten.
Wine active dry yeast: French LAFFORT company
Polygalacturonase: letter zymin company limited of Novi
White sugar: meet " GB317-1998 white sugar " standard.Dry, loose, pure white, glossy, uniform crystal particles, free from extraneous odour.
Citric acid: water white transparency crystallization or white fine are to graininess crystalloid powder, odorless, soluble in water and ethanol.
Sulfurous acid: require colourless, clarification, transparent, do not have precipitation, sulfur dioxide concentration more than 6%.Meet the foodstuff additive hygienic requirements.
Water: pure water specific conductivity＜10
Carbonic acid gas: the bottled gas that meets international food additive carbonic acid gas standard.
Below be indefiniteness embodiment of the present invention, concrete proportioning can be regulated according to the practical application operating mode, is preparing under the prerequisite consistent with using method, and adjusting variation in the interval that provides does not have substantial effect to product property of the present invention.
Embodiment 1:
A. the high-quality fresh lichee is scrubbed through surfing cleaning and mechanical brute force, after the peeling of mechanical descaling machine, stoning, fragmentation, squeezing, adds polygalacturonase 0.2g/L, and temperature control left standstill 17 hours in 16 ℃, obtained clarifying Lychee juice;
B. clear liquid acidity is adjusted to 3g/L with citric acid, pol adopts white sugar to adjust to 200g/L;
C. fermentation: the SO that adds 100ppm
2After 1 hour, be 0.2g/L according to inoculum size, add wine active dry yeast, temperature is controlled at 20 ℃, when the total reducing sugar of fermented liquid reaches 50g/L, stops fermentation;
D. play the glue clarification filtration, add gelatin 0.1g/L earlier, after 24 hours, add bentonite 0.8g/L, clarify after 14 days, filter, can obtain the former wine of lichee with diatomite filter;
E. former wine carries out freezing treatment through plate-type heat exchanger, and the wine liquid temp is reduced to below-4 ℃, enters carbonated-water generator after filtering through filter, with the carbonic acid gas thorough mixing, till saturated, obtains the gasified wine of lichee of taste pure, fragrance foot.
Product index: alcoholic strength 7.0% (v/v); With glucose meter, total reducing sugar 35.0g/L; In tartrate, total acid 5.0g/L; In the time of 20 ℃, the static air content of carbonic acid gas is 0.3MPa.
Embodiment 2
A. the high-quality fresh lichee is scrubbed through surfing cleaning and mechanical brute force, after the peeling of mechanical descaling machine, stoning, fragmentation, squeezing, adds polygalacturonase 0.3g/L, and temperature control left standstill 18 hours in 15 ℃, obtained clarifying Lychee juice;
B. clear liquid acidity is adjusted to 5g/L, pol is adjusted to 220g/L;
C. fermentation: the SO that adds 90ppm
2After 2 hours, be 0.3g/L according to inoculum size, add wine active dry yeast, temperature is controlled at 15 ℃, when the total reducing sugar of fermented liquid reaches 80g/L, stops fermentation;
D. play the glue clarification filtration, add gelatin 0.2g/L earlier, after 24 hours, add bentonite 1.0g/L, clarify after 16 days and filter, can obtain the former wine of lichee with diatomite filter;
E. former wine carries out freezing treatment through plate-type heat exchanger, and the wine liquid temp is reduced to below-4 ℃, enters carbonated-water generator after filtering through filter, with the carbonic acid gas thorough mixing, till saturated, obtains taste pure, fragrance foot gasified wine of lichee.
Product index: alcoholic strength 9.0% (v/v); With glucose meter, total reducing sugar 50.0g/L; In tartrate, total acid 6.0g/L; Carbonic acid gas (20 ℃) 0.35MPa.
Embodiment 3:
A. the high-quality fresh lichee is scrubbed through surfing cleaning and mechanical brute force, after the peeling of mechanical descaling machine, stoning, fragmentation, squeezing, adds polygalacturonase 0.4g/L, and temperature control left standstill 19 hours in 14 ℃, obtained clarifying Lychee juice;
B. clear liquid acidity is adjusted to 6g/L, pol is adjusted to 220g/L;
C. fermentation: the SO that adds 80ppm
2After 1 hour, be 0.5g/L according to inoculum size, add wine active dry yeast, temperature is controlled at 18 ℃, when the total reducing sugar of fermented liquid reaches 60g/L, stops fermentation;
D. play the glue clarification filtration, add gelatin 0.3g/L earlier, after 24 hours, add bentonite 0.8g/L, clarify after 15 days, filter, can obtain the former wine of lichee with diatomite filter;
All the other each steps are with embodiment 2
Product index: alcoholic strength 10.0% (v/v); With glucose meter, total reducing sugar 40.0g/L; In tartrate, total acid 7.5g/L; In the time of 20 ℃, the static air content of carbonic acid gas is 0.35MPa.
Claims (8)
1, a kind of gasified wine of lichee brewing method is characterized in that: lichee raw material processing treatment obtains the former wine of lichee, manually is pressed into carbonic acid gas then and makes gasified wine of lichee.
2, gasified wine of lichee brewing method according to claim 1 is characterized in that: specifically brewageing step is:
A. selecting fresh lichee for use is raw material, cleans to drain back peeling, stoning, fragmentation, pressure extracting juice;
B. in Lychee juice, add the biological enzyme hydrolysis clarifying treatment;
C. composition adjustment, active dry yeast low temperature fermentation;
D. stop fermentation and clarification filtration;
E. add carbon dioxide mix after the former wine freezing treatment.
3, gasified wine of lichee brewing method according to claim 2 is characterized in that: add polygalacturonase 0.2～0.4g/L in Lychee juice, temperature control left standstill 17～19 hours in 14～16 ℃, obtained clarifying Lychee juice.
4, gasified wine of lichee brewing method according to claim 3 is characterized in that: lichee clear liquid acidity is adjusted to 3～6g/L with citrometer, and pol is adjusted to 200～220g/L with glucose meter.
5, gasified wine of lichee brewing method according to claim 4 is characterized in that: the SO that adds 80～100ppm during fermentative processing earlier
2After 1～2 hour, be that 0.2～0.5g/L adds wine active dry yeast according to inoculum size, temperature is controlled at 15～20 ℃, when the total reducing sugar of fermented liquid reaches 50～80g/L, stops fermentation.
6, gasified wine of lichee brewing method according to claim 5 is characterized in that: following glue clarification filtration, add gelatin 0.1～0.3g/L earlier, and after 24 hours, add bentonite 0.8～1.0g/L, clarify and filter with diatomite filter after 14～16 days.
7, gasified wine of lichee brewing method according to claim 6, it is characterized in that: to the former wine of clarification filtration, carry out freezing treatment through plate-type heat exchanger, the wine liquid temp is reduced to below-4 ℃, through entering carbonated-water generator after the filter filtration, with the carbonic acid gas thorough mixing, till saturated, obtain gasified wine of lichee.
8, a kind of gasified wine of lichee according to each brewing method gained in the claim 1～7 is characterized in that: its alcoholic strength 7～10%; Contain total reducing sugar 35.0～50.0g/L with glucose meter; Contain total acid 5.0～7.5g/L with citrometer; In the time of 20 ℃, the static air content of carbonic acid gas is 0.3～0.35MPa.
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| CNB2006100350674A CN100430467C (en) | 2006-04-15 | 2006-04-15 | Gasified wine of lichee, and brewing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130729B (en) * | 2007-09-18 | 2011-08-17 | 华南农业大学 | Low alcohol lychee wine and brewing method of the same |
| CN103013767A (en) * | 2013-01-08 | 2013-04-03 | 黑龙江省轻工科学研究院 | Method for preparing pumpkin sparkling wine |
| CN104560508A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Brewage method of litchi sparkling wine |
| CN107057948A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The production method of gasified wine of lichee |
| CN115093916A (en) * | 2022-07-26 | 2022-09-23 | 黄山七约生态农业有限公司 | Formula and processing technology for brewing sparkling rice wine |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240821C (en) * | 2002-12-30 | 2006-02-08 | 谢春生 | Process for preparing sea-buckthorn and Chinese wolfberry grape wine |
| CN1240824C (en) * | 2003-11-11 | 2006-02-08 | 李志坚 | Dry or semidry type litchi wine and its production method |
-
2006
- 2006-04-15 CN CNB2006100350674A patent/CN100430467C/en active Active
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101130729B (en) * | 2007-09-18 | 2011-08-17 | 华南农业大学 | Low alcohol lychee wine and brewing method of the same |
| CN103013767A (en) * | 2013-01-08 | 2013-04-03 | 黑龙江省轻工科学研究院 | Method for preparing pumpkin sparkling wine |
| CN104560508A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Brewage method of litchi sparkling wine |
| CN107057948A (en) * | 2017-06-27 | 2017-08-18 | 广西运亨酒业有限公司 | The production method of gasified wine of lichee |
| CN115093916A (en) * | 2022-07-26 | 2022-09-23 | 黄山七约生态农业有限公司 | Formula and processing technology for brewing sparkling rice wine |
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| Publication number | Publication date |
|---|---|
| CN100430467C (en) | 2008-11-05 |
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| C14 | Grant of patent or utility model | ||
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Owner name: GUANGDONG LITCHI MANOR WINE CO., LTD. Free format text: FORMER OWNER: LINGNAN LEECHEE PROCESSING ENGINEERING TECHNOLOGY HUIZHOU RESEARCH CENTRE Effective date: 20100526 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 516008 ANHUA BUILDING, BUILDING F, MAIDI SOUTH MOUNTAIN VILLA, MAIDI SOUTH ROAD, HUICHENG DISTRICT, HUIZHOU CITY, GUANGDONG PROVINCE TO: 525000 209, QUFU BUILDING, NO.138, ZHANNAN ROAD, MAOMING CITY, GUANGDONG PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20100526 Address after: 525000 Guangdong province Maoming City Station Road No. 138 building 209 District Patentee after: Guangdong litchi Manor Wine Co., Ltd. Address before: Medina Road Medina Nanshan Zhuang 516008 in Guangdong city of Huizhou province Huicheng District F building, Annwa building Patentee before: Huizhou Research Center, Lingnan Litchi Chinensis Treatment Engineering Tech |