CN1814734A - Litch dry-wine and brewing method - Google Patents
Litch dry-wine and brewing method Download PDFInfo
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- CN1814734A CN1814734A CN 200510101389 CN200510101389A CN1814734A CN 1814734 A CN1814734 A CN 1814734A CN 200510101389 CN200510101389 CN 200510101389 CN 200510101389 A CN200510101389 A CN 200510101389A CN 1814734 A CN1814734 A CN 1814734A
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Abstract
This inventionm discloses a method for brewing dry-type lichee wine including taking lichees as the raw material, squeezing them, fermenting with barm at low temperature, hydrolyzing them with bio-enzymes, metabolic controlling fermentation and clarifying and filtering them to get the raw wine, which is processed for stability including: adding metal ionic complexant to coordinate metallic ions in the spirit to suppress browning of non-biologies, adding silica gel at low temperature to adsorb cold turbid proteins in the spirit and adding bio-antioxidation enzyme resisting against oxidation browning of the lichee wine.
Description
Technical field
The present invention relates to belong to the brewing fruit wine technical field, be specifically related to a kind of lichee dry wine 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; Guangdong Province is Chinese lichee main producing region, and cultivated area, output and germ plasm resource all rank first in the whole country.Along with the increase of fruit bearing rate, lichee output will continue to increase, and the marketing fresh of lichee has great difficulty in fresh-keeping and storage, and traditional processing mode has products such as dried Fructus Litchi and can, and its added value is not high, and 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.This disease mainly be since lichee in a large amount of fructose, enter human body after, need be converted into glucose could directly be utilized by human body.If the excessive lichee of eating, saccharase transforms too late, causes a large amount of fructose to enter blood of human body; Meanwhile, the excessive lichee of feed has influenced appetite, makes human body can not get essential nutritional supplementation, and the glucose content in the blood of human body is significantly reduced, and hypoglycemia and above-mentioned described various symptoms occur.
With the litchi fruits is raw material, brewages the lichee dry wine that forms through the yeast low temperature fermentation fructose that is rich in the lichee is converted into ethanol and carbonic acid gas, has avoided hypoglycemia disease, has kept the fruital of lichee uniqueness.Also contain a kind of amino acid derivative α-methyne ring third glycine with hypoglycemic drug effect in addition in the lichee, have the stimulation of help insulin cell excretory function, the energy prevent diabetes is given the bitter taste of a kind of uniqueness of litchi spirit simultaneously.
Adopt litchi whole juice to carry out low temperature fermentation and brewage the dry type litchi spirit; not only can the rich liquor veriety, meet the need of market; and the deep processing of fruit resource and the comprehensive utilization of horn of plenty provide effective way; the directly development of protection and stimulation woods fruit; also can save food, improve value-added content of product, develop economy of mountainous terrain, meet the developing goal of " grain wine changes to fruit wine " of national agriculture industrialization policy and country's promotion.Simultaneously pomace, wine pin not only make lichee deep processing industrial chain further extend as the raw material of lichee brandy, also guarantee CR production simultaneously.
Lichee fruit wine and its only has several factories to produce in the whole nation at present, mainly be distributed in Guangdong, adopt litchi whole juice to carry out that low temperature fermentation brewages though also have, but the wine that finally leads to, there is wine body instability, mainly shows as bad phenomenon such as brown stain and precipitation, so far, though as seen there is litchi spirit to come out, sale is in batches seen at the end, market.
And, do not see the wine body wild effect technological innovation record that changes from the documents and materials of the disclosed litchi spirit that retrieves yet.Preparation method of the disclosed a kind of dry white lychee wine of publication number CN1511934 " preparation method of dry white lychee wine and products thereof " and products thereof, its litchi pulp is pressed juice after clarify and fermentation, centrifugation immediately after the fermentation, and add micro-SO
2, go into bottle behind the micropore fine filtering again.After the litchi spirit fermentation of this method preparation, only through adding SO
2, the bottle of promptly packing into after refiltering.Handle, have bad phenomenon such as the brown stain of wine body, appearance precipitation equally through wine body stability.And publication number CN1590527 " dry type or half-dry type litchi spirit and preparation method thereof " disclosed a kind of dry type or half-dry type litchi spirit and preparation method thereof.Characteristics such as this litchi spirit is to make through pressing operation such as glue clarification filtration under extracting juice, juice clarification processing, composition adjustment, fermentation, the bentonite, storage, freezing, micropore degerming with lichee, has low pol, low-alcoholic, and high nutrition, wine body are plentiful.But still there is the unsettled defective of above-mentioned wine body as long-term storage.
Summary of the invention
Technical problem to be solved by this invention provides a kind of wine body clarification, no turbidity sediment, stable lichee dry wine and the brewing method thereof of wine body that mouthfeel is pure.
The present invention is achieved by the following technical solutions:
The present invention handles, ferments with the lichee raw material and following glue clarification filtration, and the former wine of lichee that following glue clarification filtration is handled gained is carried out wine body stability handle: the metal ion in a. lichee dry wine in the interpolation EDTA complexing wine body suppresses the abiotic brown stain of wine body; B. the wine liquid after the freezing treatment adds silica gel with the cold muddy albumen in the sorbing liquor body; C. add the biological antioxidant enzyme that litchi spirit is played anti-oxidant brown stain effect.The lichee dry wine wine body that obtains after overstability is handled is stable, and the wine body does not have brown stain, no turbidity sediment.
The making method of dry white lychee wine provided by the invention comprises the steps:
A. the lichee after handling carries out juice clarification to be handled, and adds earlier the SO of 50～80ppm in fruit juice
2, 13～16 ℃ of temperature controls are handled 17～19h with polygalacturonase earlier, add proteolytic enzyme clarifying treatment 9～11h then, get clarifying Lychee juice;
B. composition adjustment is adjusted to 3～6g/L with acidity with citrometer, and pol is adjusted to 200～220g/L;
C. fermentation: adopt French VL-1 active dry yeast, inoculum size was 0.2-0.5g/L, 15～18 ℃ of bottom fermentations 8～12 days;
B. play the glue clarification filtration, after adding gelatin 0.1～0.2g/L earlier and handling 22-24h, add bentonite 0.8～1.0g/L, clarify and filter with diatomite filter after 14-16 days;
C. wine body stability is handled: control wine liquid temp is-4～-6 ℃, add silica gel 100-500ppm effect 8 days, cold muddy albumen in the sorbing liquor, in wine liquid, add the EDTA of 100-220ppm then with complexation of metal ions, after 5-10 days, add 10～15 units/L biological antioxidant enzyme in the wine liquid, adopt cardboard filter and membrane filtration to get finished product then.
The making method of extra dry red wine litchi spirit of the present invention comprises the steps:
A. the litchi pulp fragmentation that will handle, temperature control add pectinase enzymatic hydrolysis for 14～16 ℃;
B. fermentation: the lichee slurry is sent into fermentor tank, adds SO simultaneously
2, behind 2-3h, be 0.2-0.5g/L according to inoculum size, add French VL-1 active dry yeast, temperature is controlled at 18-20 ℃, adds the back and fully stirs; Get final product tank switching when proportion drops to 1.020 left and right sides, change secondary fermentation over to, the controlled temperature of secondary fermentation phase is at 16-18 ℃;
C. play the glue clarification filtration, add gelatin 0.1～0.3g/L earlier and handle after 4～10 hours, add bentonite 0.8～1.0g/L clarification after, recycle silicon algae soil filter filter the former wine of lichee;
D. basic wine adopts the former wine of lichee, adds Alkannia, basic wine and women-sensual pursuits degree is adjusted to 1.4～1.5 get the extra dry red wine litchi spirit.
Technical scheme of the present invention comprises by concrete testing data to be determined.
1, test raw material:
Lichee: the black leaf fruit that China Fujian abounds with, bright in colour, ripe fresh, no disease and pest, nothing are gone rotten.
Active dry yeast: the German SIHA Aktiv-Hefe7 of company, the French LAFFORT QA-23 of company, VL-1.
Polygalacturonase: the German SIHA SIHA AT of company polygalacturonase,
Proteolytic enzyme: letter zymin company limited of Novi
Biological antioxidant enzyme: letter zymin company limited of Novi
Silica gel: U.S. Pq Corp.
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.
Tripoly phosphate sodium STPP, EDTA, PVPP etc. are food grade additives.
2. lichee fruit juice enzymolysis is clarified type Selection Test
The litchi of cold storing and fresh-keeping is through the SO of 100ppm
2After embathing, peeling, stoning, the Lychee juice that adopts common rotation juice extractor to squeeze the juice muddyly adds the SO of 50～80ppm in the fruit juice
2, adjust turbid juice acidity to 3-6g/L (with citrometer) with citric acid, temperature control 13-16 ℃, adopt four kinds of different process to carry out clarifying treatment then.(1) clarifies 20-22h naturally; (2) add polygalacturonase 10～30mg/L, enzymolysis 20-22h; (3) add polygalacturonase 10～30mg/L and proteolytic enzyme 10～20mg/L, enzymolysis 20-22h, static clarifying treatment simultaneously; (4) handle 16-20h with polygalacturonase earlier, add proteolytic enzyme clarifying treatment 8-12h then.Choose the active dry yeast Aktiv-Hefe7 of German SIHA company at last,, obtain litchi spirit, carry out taste and sensory evaluation and stability analysis according to the fermentation of litchi spirit making method.Test-results is as shown in table 1.
The use of polygalacturonase on juice clarification is handled is very general, be a kind of existing juice clarification means its mainly act as " chain " structure of breaking the abundant pectin of content in the fruit juice, make it resolve into small-molecule substance, thereby improve the clarification and the filter effect of wine.And the proteolytic enzyme of selecting in this law invention test in can hydrolysis fruit juice albumen and destroy the polyphenoloxidase that causes Enzymatic browning easily, from the test-results of table 1 as can be known: with respect to other several processing modes, the 4th kind of processing mode: after in fruit juice, adding polygalacturonase low temperature enzymolysis, clarification earlier, add proteolytic enzyme again, the fruit wine of brew has the typicalness of dry wine, taste is coordinated, and does not have the protein precipitation in the half a year of detecting, and the phenomenon that brown stain occurs extended to 120 days by 30 days that contrast.
From 4 kinds of processing mode contrasts, polygalacturonase can effectively improve the clarity and the clear juice rate of fruit juice, proteolytic enzyme has certain effect to suppressing brown stain and precipitation aspect, but working as proteolytic enzyme and polygalacturonase adds fashionable simultaneously, proteolytic enzyme is in hydrolysis fruit juice in protein and the polyphenoloxidase, polygalacturonase also there is destruction, causes the clarity of fruit juice and clear juice yield to descend.
The different enzymolysis modes of table 1 are to the influence of fruit wine
| Contrast | Polygalacturonase | Add polygalacturonase and proteolytic enzyme simultaneously | Add polygalacturonase earlier, after add proteolytic enzyme | ||
| The processing time/h treatment temperature/℃ juice clarification degree crushing juice rate/% fermentation temperature/℃ fermentation time/d | 24 16 turbid juice 70 17 10 | 24 16 clarifications 85 17 10 | 24 16 is more clear than turbid juice, than clear juice mixed 80 17 10 | Pectase 19h adds proteinase 9 h 16 clarifications 85 17 9 then | |
| The fruit wine taste | Typicalness, lichee fragrance with dry wine are abundant, but the acidity of wine reaches 8.9g/L | ||||
| Fruit wine sense organ (room temperature) | Occur precipitation after 30 days, darken | After 50 days, precipitation occurs, darken | Precipitation appearred after 100 days, but colour-change after 120 days | Precipitation appearred after 180 days, but colour-change after 120 days | |
The present invention adopts proteolytic enzyme that the protein that influences wine liquid non-biostability is hydrolyzed and the polyphenoloxidase that causes enzymatic reaction is destroyed according to test-results, improves the purpose of vinosity amount to reach part.
3. the test type selecting of active dry yeast
Three kinds of different active dry yeasts of test and Selection carry out fermentation test, and addition is 0.2-0.5g/L, add temperature and are not less than 14-16 ℃, and pol is adjusted to 200-220g/L, and leavening temperature is controlled at 16-18 ℃, detects proportion and temperature every day.The result is as shown in table 2.
Three kinds of different active dry yeasts carry out fermentation test, and difference is very big as a result, and as shown in Table 2, experiment selects for use French VL-1 yeast as fermented bacterium, meets the fermentation requirement of litchi spirit, and every index of wine is better; Taste the back taste and coordinate, the smell of fruits is very sweet, and aroma is outstanding.
The type selecting of table 2 active dry yeast
| Project | Hefe-7 (Germany) | QA-23 (France) | VL-1 (France) |
| Temperature/℃ time/d wine degree (20 ℃)/% (v/v) total reducing sugar/g/L total acid/g/L volatile acid/g/L color and luster | 9 9.9 3.4 8.9 2.0 is light yellow | 17 9 11 1.9 6.0 1.0 is light yellow | 8 11.5 1.4 6.5 0.8 is light yellow |
| The fruit wine taste | The smell of fruits is very sweet, but peracid | The smell of fruits is very sweet, aroma outstanding | The smell of fruits is very sweet, aroma outstanding |
4, wine body stability Processing Test
A, metal ion remover are to the stable test of wine body
Metal ion is mainly derived from raw material itself in the fruit wine, next is to brewage instrument, these all are the factor that causes the fruit wine metal ion to exceed standard or cause casse metatique for sheller, squeezing machine, fermentor tank, prevent that the casse metatique major measure is to remove iron ion excessive in the fruit wine in the fruit wine, it influences colours of wine, make wine muddiness, precipitation, change original color.Selected the metal ion in EDTA, the tripoly phosphate sodium STPP complexing wine in the test for use, various complexing agents are got 50ppm, 100ppm, three concentration of 200ppm respectively, get the wine 50ml of brew in the experiment, dissolve an amount of complexing agent, join in the vial that the 450ml dry wine is housed capping then, shake up, room temperature was placed 2 days, and siphon supernatant 300ml gets 50ml and is used to judge, all the other 250ml place clean vial, sealing in 50 ℃ of insulations 3 days, is observed the variation of wine body.Experimental result is as shown in table 3.
Adopt EDTA, tripoly phosphate sodium STPP that the metal ion in the fruit wine is all had the chelating effect, but tripoly phosphate sodium STPP in use shows instability, occur muddiness and deposited phenomenon during stable the experiment.And an amount of EDTA action effect can reach the effect of effective complexation of metal ions.Under experiment condition, when its concentration reached 100ppm, through 50 ℃ of 3 days insulation experiments, the color of wine body did not change.Therefore the present invention adopts and adds an amount of EDTA to eliminate the iron ion in the wine.
Table 3 EDTA and tripoly phosphate sodium STPP (different concns) are relatively
| Contrast | EDTA | Tripoly phosphate sodium STPP | |||||
| Consumption litchi spirit taste | 0 the smell of fruits is very sweet, aroma outstanding | The smell of fruits is very sweet for 50ppm, aroma outstanding | The smell of fruits is very sweet for 100ppm, aroma outstanding | The smell of fruits is very sweet for 200ppm, aroma outstanding | The smell of fruits is very sweet for 50ppm, aroma outstanding | The smell of fruits is very sweet for 100ppm, aroma outstanding | The smell of fruits is very sweet for 200ppm, aroma outstanding |
| Litchi spirit sense organ (50 ℃ are incubated 3 days) | The wine body deepens yellow | The wine body has variable color slightly | The wine body keeps original color | The wine body keeps original color | The wine body deepens look slightly | The wine body has variable color slightly, follows turbid phenomenon | The wine body has variable color slightly, follows small amount of precipitate |
B. the cold muddy experiment of silica gel
Litchi spirit was positioned in 4 ℃ of refrigerators after 60 days, finds that there is a small amount of white flocks at a bottle end.Analyze after testing and be protein matter, the experiment specificity removes the proteic silica gel of cold muddiness as sorbing material, investigate different concns under different operative temperatures to wine in the effect removed of cold muddy albumen.The silica gel that 100ppm, 200ppm, three different concns of 300ppm are got in experiment respectively joins in the 300ml wine, and the wine body acts on 7 days respectively under-4～-6 ℃, 0 ℃, 4 ℃ conditions, remove by filter silica gel then.Wine liquid was preserved 2 months in 4 ℃ of refrigerators, observed in the wine whether precipitation is arranged, and experimental result is as shown in table 4.
The experiment of table 4 silica gel adsorption albumen
| Temperature/℃ | -4～-6 | 0 | 4 | ||||||
| Silica gel consumption/ppm | 100 | 200 | 300 | 100 | 200 | 300 | 100 | 200 | 300 |
| Action time/sky | 7 | 7 | 7 | ||||||
| Effect | Microprecipitation | There is not precipitation | Microprecipitation | Small amount of precipitate | |||||
-4～-6 ℃ of cold muddy albumen effects of following silica gel adsorption are better, and after usage quantity reaches 200ppm, can eliminate albumen precipitation under experiment condition.In view of the above, the present invention adds proper silica gel to reach the proteic purpose of the cold muddiness of elimination in the freezing experiment behind the glue under litchi spirit.
C. the biological antioxidant enzyme is to the anti-oxidant brown stain effect of litchi spirit
The fragrance of fruit wine generates under fermentation oxygen barrier condition, but contact with air unavoidably in post-processing stages, oxygen in the wine body and other active oxygen all can make the fruit wine oxidation, cause brown stain or the problem that other influences vinosity occurs, test adopts interpolation new bio Oxygen Scavenger-glucose antioxidase to be used for preventing the brown stain of wine.Two antioxidase dosage that 6.67 units/L and 13.3 units/L are selected in experiment for use at Free sulfur dioxide 30-50ppm, carry out anti-oxidant test to litchi spirit under the situation of Total sulfur dioxide 120-150ppm.Antioxidase is dissolved in a small amount of litchi spirit, and then turns back in the bottle, be incubated 6 months down, the results are shown in Table 5 in 35 ℃.
The anti-oxidant experiment of table 5 biological antioxidant enzyme
| The biological antioxidant enzyme | |||
| Consumption litchi spirit sense organ | 0 (contrast) flavescence look after three months | 5 units/750ml is wine body flavescence look after six months | 10 units/750ml after six months the wine body remain stationary |
| Taste is estimated (6 months) | Lichee fragrance is destroyed | Lichee fragrance destroys to some extent | The same original state of lichee fragrance |
By the anti-oxidant experiment of table 5 antioxidase as can be known, antioxidase not only has stronger ability aspect the anti-oxidant brown stain, by means of the reductive action of sulfurous gas, its function is not fully exerted simultaneously, has guaranteed the original fragrance of wine body.And enzyme dosage is crossed the oxygen that can not well eliminate when low in the bottle, causes some materials in the wine body oxidized and destroyed the fragrance of litchi spirit.Therefore the antioxidase of the present invention adding an amount of 10-15 unit/L before the litchi spirit bottling has better stability to guarantee litchi spirit.
The litchi spirit of litchi spirit making method provided by the present invention brew is compared with existing litchi spirit has following unusual effect:
Adopt the litchi spirit taste of litchi spirit making method provided by the present invention brew to coordinate, the smell of fruits is very sweet, aroma is outstanding, changed the phenomenons such as precipitation that occur in litchi spirit body browning that the traditional method brewing litchi wine occurs and the wine body.
Litchi spirit making method provided by the present invention is added proteolytic enzyme polyphenoloxidase in the fruit juice and Partial Protein is hydrolyzed by adding man-hour at Lychee juice, finally reaches to alleviate sedimentary purpose in lichee brown stain speed, the minimizing wine body.After fermentation ends,, can check metal ion and cause the brown stain of wine body by the EDTA sodium salt; Employing-4--6 ℃ of freezing precipitation handled, and adds the silica gel of 300ppm simultaneously in the freezing treatment process, cold muddy albumen that energy active adsorption litchi spirit forms in the preservation process and the impurity in the wine; Before finished wine is canned, add a small amount of antioxidase, can improve the instability problem that litchi spirit causes owing to oxidation.
Embodiment
Embodiment 1: the brew dry white lychee wine:
1, the black leaf litchi of cold storing and fresh-keeping is scrubbed through surfing cleaning and mechanical brute force, uses the SO of 100ppm then
2After embathing, with the peeling of mechanical descaling machine, nuclear, spiral juice extractor is squeezed the juice.
2, juice clarification is handled: the SO that adds 60ppm in the fruit juice
2, about 15 ℃ of temperature controls are handled 18h with polygalacturonase earlier, add proteolytic enzyme clarifying treatment 10h then, get clarifying Lychee juice.
3, composition adjustment with Lychee juice acidity, is adjusted to 4-6g/L, and pol is adjusted to 200～220g/L;
4, fermentation: adopt French VL-1 live yeast, inoculum size is 0.5g/L, 16 ℃ of bottom fermentations of temperature control 10 days;
5, allotment: basic wine adopts the former wine of lichee, blends.
6, following glue clarification filtration after adding gelatin 0.15g/L earlier and handling 24h, adds bentonite 0.9g/L, clarifies and filters with diatomite filter after 20 days;
7. wine body stability is handled: when the wine liquid temp drops to-5 ℃, in wine, add silica gel 200ppm effect 8 days earlier, cold muddy albumen in the sorbing liquor, in wine liquid, add the EDTA of 100ppm then with complexation of metal ions, after 7 days, add 10 units/L antioxidase in the wine liquid, adopt 0.45 μ cardboard filter and 0.22 μ membrane filtration then.
Product index: alcoholic strength: 12.0% (v/v), pol: 2.4g/L, acidity: 6.4g/L, free SO
2: 32mg/L, total SO
2: 106mg/L, volatile acid: 0.7g/L, the pH value: 3.8, sugar-free extract: 18g/L.
The product stability test
A. cold steady testing
Get two bottles of the former wine of lichee and place-4 ℃ refrigerator-freezer to detect after freezing 7 days, the clarification of wine body is not frozen; Do not have precipitation and loss of gloss phenomenon and occur, illustrate that the cold stable detection of this wine is qualified.
B. thermally-stabilised test
Get and detect after two bottles of the former wine of lichee place 80 ℃ water-bath to be incubated 15min, wine body color does not change; The clarification of wine body; There is not muddy, deposited phenomenon appearance; Mouthfeel does not change.
Get two bottles of the former wine of lichee and place 55 ℃ water-bath insulation to detect after 3 days, the clarification of wine body, nothing muddiness, deposited phenomenon occur, and the wine body darkens, and mouthfeel changes.
C. oxidation-resistance test
Get and detect the former wine of half cup lichee is placed 16h in air after, aroma keeps, and oxidation do not occur, muddiness occurs, and color does not change and illustrates that this wine oxidation-resistance test experience is qualified.
The 2nd step of embodiment 2 embodiment 1 is handled 16h with polygalacturonase earlier, adds protease treatment 12h then
The inoculum size in the 4th step of embodiment 1 is 17 ℃ for the 0.2g/l leavening temperature, and fermentation time is 12 days;
The 7th step of embodiment 1, its wine body stability was handled: when the wine liquid temp drops to-3 ℃, in wine, add silica gel 100ppm effect 7 earlier, cold muddy albumen in the sorbing liquor, in wine liquid, add the EDTA of 200ppm then with complexation of metal ions, after 8 days, add 13 units/L antioxidase in the wine liquid, adopt cardboard filter and membrane filtration then.
All the other each steps are with embodiment 1.
Product index: alcoholic strength: 11.5% (v/v), pol: 2.8g/L, acidity: 6.5g/L, free SO
2: 50mg/L, total SO
2: 72mg/L, volatile acid: 0.8g/L, the pH value: 3.8, the dried thing that soaks: 19g/L.
The product stability test
A. cold steady testing
Get two bottles of the former wine of lichee and place-4 ℃ refrigerator-freezer to detect after freezing 7 days, the clarification of wine body is not frozen; Do not have precipitation and loss of gloss phenomenon and occur, illustrate that the cold stable detection of this wine is qualified.
B. thermally-stabilised test
Get and detect after two bottles of the former wine of lichee place 80 ℃ water-bath to be incubated 15min, wine body color does not change; The clarification of wine body; There is not muddy, deposited phenomenon appearance; Mouthfeel does not change.
Get two bottles of the former wine of lichee and place 55 ℃ water-bath insulation to detect after 3 days, the clarification of wine body, nothing muddiness, deposited phenomenon occur, and the wine body darkens, and mouthfeel changes.
C. oxidation-resistance test
Get and detect the former wine of half cup lichee is placed 16h in air after, aroma keeps, and oxidation do not occur, muddiness occurs, and color does not change and illustrates that this wine oxidation-resistance test experience is qualified.
Embodiment 3: the half-dried litchi spirit of brew
The 5th step among the embodiment 1 is joined: the pol of the former wine of lichee for preparing is transferred to 9g/l, get final product the lichee medium dry white wine, the sample mouthfeel the best of evenly blending with 5～10% new fruit drink during actually operating, existing strong lichee fruital has pure and mild, salubrious mouthfeel, taste to coordinate again.
All the other each steps are with embodiment 1.
Embodiment 4: brew extra dry red wine litchi spirit
1. get lichee and clean back peeling, the fragmentation of nuclear pulp, 15 ℃ of adding pectinase enzymatic hydrolysis.
2. fermentation: the lichee slurry is sent into fermentor tank, adds SO simultaneously
2, behind 2-3h, be 0.3g/L according to inoculum size, add the VL-1 yeast, temperature is controlled at 20 ℃, adds the back and fully stirs; Tank switching when proportion drops to 1.020 left and right sides changes secondary fermentation over to, and the controlled temperature of secondary fermentation phase is at 18 ℃;
3. play the glue clarification filtration, after adding gelatin 0.2g/L earlier and handling 6h, add bentonite 0.9g/L, the clarification back with diatomite filter filter the former wine of lichee.
4, blend: basic wine adopts the former wine of lichee, and Alkannia dosage 0.8-1.2g/L adjusts to 1.4～1.5 with basic wine and women-sensual pursuits degree;
5, wine body stability is handled the 7th step with reference to embodiment 1.
Product index: alcoholic strength: 11.5% (v/v), pol: 2.8g/l, acidity: 6.7g/l, free SO
2: 32mg/L, total SO
2: 106mg/L, volatile acid: 0.7g/L, the pH value: 3.8, the dried thing that soaks: 18g/L.
The clarification of wine body stability test wine body, aroma keep, and oxidation do not occur, muddiness occurs, and color does not change.
Claims (8)
1, a kind of brewing method of lichee dry wine, comprise with the lichee be that raw material is squeezed the juice, yeast low temperature fermentation, biological enzyme hydrolysis, metabolic control fermentation and down the glue clarification filtration obtain former wine, it is characterized in that: the former wine of lichee of following glue clarification filtration gained also will be handled through wine body stability.
2, the brewing method of lichee dry wine according to claim 1 is characterized in that: wine body stability is handled and is comprised:
A. add the abiotic brown stain that metal ion in the complexing of metal ion agent complexing wine body suppresses the wine body in the litchi spirit body;
B. add the cold muddy albumen in the silica gel adsorption wine body;
C. add the biological antioxidant enzyme that litchi spirit is played anti-oxidant brown stain effect.
3, the brewing method of lichee dry wine according to claim 2 is characterized in that:
A. the lichee after handling carries out juice clarification to be handled, and adds earlier the SO of 50～80ppm in fruit juice
2, temperature control is handled 16～20h with polygalacturonase again between 13～16 ℃, add proteolytic enzyme clarifying treatment 8～12h then, gets clarifying Lychee juice;
B. composition adjustment is adjusted to 3～6g/L with clarifying Lychee juice acidity, and pol is adjusted to 200～220g/L;
C. fermentation: adopt wine active dry yeast, inoculum size was 0.2～0.5g/L, 16～18 ℃ of bottom fermentations 8～12 days;
D. play the glue clarification filtration, after adding gelatin 0.1～0.2g/L earlier and handling 22～24h, add bentonite 0.8～1.0g/L, clarify and filter with diatomite filter after 14～16 days;
E. wine body stability is handled: the wine liquid temp controls to-4～-6 ℃, in wine liquid, add cold muddy albumen in 6-8 days sorbing liquors of silica gel 100～500ppm effect, in wine liquid, add the EDTA of 100～220ppm then with complexation of metal ions, after 5～10 days, add 10～15 units/L biological antioxidant enzyme in the wine liquid, adopt cardboard filter and membrane filtration to get former wine then.
4, the brewing method of lichee dry wine according to claim 3 is characterized in that: described wine active dry yeast is French VL-1 type.
5, the brewing method of lichee dry wine according to claim 2 is characterized in that:
A. the litchi pulp fragmentation that will handle, temperature control carry out pectinase enzymatic hydrolysis for 14～16 ℃;
B. fermentation: the lichee slurry is sent into fermentor tank, adds SO simultaneously
2, behind 2-4h, be 0.2～0.5g/L g/L according to inoculum size, add wine active dry yeast, temperature is controlled at 16～20 ℃, adds the back and fully stirs; Tank switching when proportion drops to 1.020 left and right sides changes secondary fermentation over to, and the controlled temperature of secondary fermentation phase is at 16～18 ℃;
C. play the glue clarification filtration: add gelatin 0.1～0.3g/L earlier and handle after 4～10 hours, add bentonite 0.8～1.0g/L again, the clarification back with diatomite filter filter the former wine of lichee.
6, the brewing method of lichee dry wine according to claim 5 is characterized in that: basic wine adopts the former wine of lichee, adds edible haematochrome, and basic wine and women-sensual pursuits degree is adjusted to 1.4～1.5.
7, a kind of litchi spirit dry wine of the brewing method gained according to claim 6 is characterized in that: its alcoholic strength 10～11.5% (V/V), total reducing sugar 2～3g/L, total acid 5.5～7.0g/L, sugar-free extract 17～20g/L.
8, a kind of litchi spirit dry wine according to each brewing method gained of claim 1～4, it is characterized in that: described lichee dry wine is a dry white lychee wine, its alcoholic strength 10～12% (V/V), and total reducing sugar is less than 1～3g/L, total acid 5.5～7.0g g/L, sugar-free extract 17～20g/L.
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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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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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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 |