Studies on the making of lychee dessert wine
Date Issued
2004
Date
2004
Author(s)
Lin, Jiun-Yi
DOI
zh-TW
Abstract
The lychee dessert wine in this study is made from “Hei-Yeh”variety. We discuss：Lychee puree as itself for lychee wine fermentation or diluted with equal amount of water for lychee wine-spirit base wine fermentation were adjusted to 22 °Brix by the addition of sugar. Citric acid was added to acidify the must. Various yeast srains were inoculated to ferment the must contained 200 ppm SO2 at 25℃. To select the suitable formulation and aging condition, the 18% lychee dessert wine fortified by 95% alcohol was used. The sensory evaluation of lychee dessert wine and the aroma analysis were performed to demonstrate the effect of the type of wine-spirit base wine and the way of distillation.
The results show that the addition of citric acid at 2~3 g/ L, and the inoculation of Saccharomyces cerevisiae Danstil D and V1116 were suitable for lychee wine fermentation. Danstill D was the best yeast strain for the fermentation process in wine-spirit base wine. A suitable formulation for 18 % lychee dessert wine is to mix the lychee wine with lychee juice at 4：1 ~2：1 ratio. There are no differences between the 16 and 25℃ aging temperatures.
In the firs distillation, discard the first 1% of the volume of the batch and collect all the distillate with an alcohol content higher than 5%. The brouillis produced is at 40 %. During the second distillation, discard the first 1% of the volume of the bath, and collect all the distillate with an alcohol content higher than 70%. The wine-spirit from the brouillis distillation is at 76.2 % alcohol content and that from the brouillis diluted with equal amount of water is at 73.8 % alcohol content. Their recoveries in ethonol are higher than 50 %。The two kinds of distillate were used as the lychee wine-spirit in fortification.
The major aroma compounds of the lychee wine-spirit base wine, brouillis and wine-spirit is 3-methyl-1—butanol. The content are higher in the wine-spirit from the diluted broullis than that from the brouillis. When the SO2 concentration is at 75ppm, the addition of citric acid at 5 g/ L is suitable for lychee wine-spirit base wine fermentation. The wine-spirit distilled from the brouillis is a proper wine-spirit for lychee dessert wine making.
Subjects
酒
蒸餾
荔枝
香甜酒
香氣
aroma
dessert wine
lychee
distillation
wine
Type
thesis
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