CN1896210A

CN1896210A - Production of longan wine by fermentation

Info

Publication number: CN1896210A
Application number: CN 200510200393
Authority: CN
Inventors: 叶建良
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-07-15
Filing date: 2005-07-15
Publication date: 2007-01-17

Abstract

Fermentation of longan wine is carried out by drying fresh longan by carbon fire, peeling, taking out dried flesh, adding into 3-5time water, heating and boiling for 20-30mins, cooling, mixing with 0.5-0.7time red-wine grain, laying aside in jar to ferment for 50-70days, squeezing wine juice and filtering. It is simple, cheap and nutritious, and its tastes good.

Description

The technology of fermentative production wine of longan

Technical field

The present invention relates to the production field of wine, particularly a kind of technology of fermentative production wine of longan.

Technical background

Longan is traditional nourishing food, and the title of attack play dumpling wink Hua is arranged, and has very high nutritive value, and longan pulp to contain sugar high, reach about 20%, raciness is the high quality raw material of brewed fruit wine.Traditional processed goods of longan is a dried longan, and kind is single, and added value is low; The main processing mode of wine of longan be adopt dried longan to soak or with fresh fruit meat with the catalytic method of edible ethanol, make that its finished product taste is single, mouthfeel is common.

Summary of the invention

The object of the present invention is to provide the technology of the fermentative production wine of longan that a kind of technology is simple, cost is low, the finished wine taste fragrance that this technology makes, nutrition is abundanter.

The technology of fermentative production wine of longan of the present invention, it is characterized in that this technology follows these steps to carry out: after the longan fresh fruit is dried with charcoal fire, after shelling, examining, get its dry fruit meat, add the water of 3～5 times of dry fruit meat amounts, hot digestion, keep boiling 20～30 minutes, admix the red wine Other-of of 0.5～0.7 times of dry fruit meat amount after the cooling, place cylinder to ferment 50～70 days after, after squeezing out wine liquid, filter promptly.

Than existing technology, the present invention has following significant advantage: the one, and be different from dried longan and soak, after fermentation, nutrition is abundant more comprehensively; The 2nd, be different from fresh fruit meat with the catalytic mode of edible ethanol, dry back pulp taste fragrance, mellow after fermenting; The 3rd, through the wine of longan of red wine Other-of fermentation, wine and women-sensual pursuits is reddish brown simple and honest, and is slightly puckery in the mouthfeel acid, and the aftertaste sweetness has unique fragrance; The 4th, wine of longan is rich in multiple amino acids and trace element, and good health care and nourishing effects are arranged; The 5th, technology is simple, does not need complex apparatus, is fit to suitability for industrialized production.

Embodiment

Present embodiment after shelling, examining, is got its dry fruit meat 10kg after being achieved in that the longan fresh fruit being dried with charcoal fire, adds the water of 40kg, hot digestion keeps boiling 25 minutes, admixes the red wine Other-of of 6kg after the cooling, placed cylinder fermentation 60 days, squeeze out wine liquid after, filter promptly.

The alcoholic strength of the finished wine that makes is controlled at 15～20%.

Technology of the present invention is simple, cost is low, and the finished wine that makes is nutritious, reddish brown simple and honest, the mouthfeel of wine and women-sensual pursuits is slightly puckery in sour, aftertaste is sweet, unique fragrance is arranged, and has bigger application and popularization value.

Claims

1. the technology of a fermentative production wine of longan, it is characterized in that this technology follows these steps to carry out: after the longan fresh fruit is dried with charcoal fire, after shelling, examining, get its dry fruit meat, add the water of 3～5 times of dry fruit meat amounts, hot digestion, keep boiling 20～30 minutes, admix the red wine Other-of of 0.5～0.7 times of dry fruit meat amount after the cooling, place cylinder to ferment 50～70 days after, after squeezing out wine liquid, filter promptly.

2. the technology of fermentative production wine of longan according to claim 1 is characterized in that the alcoholic strength of the finished wine that this technology makes is controlled at 15～20%.