In this study, the production and the dynamic fermentation process of semi-dry litchi wine were explored with high-quality mature litchi as raw material. The whole production process was summed up as follows:natural thawing of frozen litchi would pro-duce lot of pulp, then citric acid was added to adjust pH value to 4.0 to 4.5, and 0.1％to 0.2％vitamin C and pectinase was added, yeast inoculating quantity was 5％, and then 20 d temperature-controlled (18℃to 23℃) fermentation was done, and aging time was 30 d, sugar was added in the fermenting process to make the final alcohol content within 13％vol to 14％vol. After residual clearing, separation, blending, frozen filtration, ultrafiltration and packaging, semi-dry litchi wine was finally produced. The produced wine was golden yellow in color, clear and transparent with mellow litchi aroma, exquisite wine taste, and rich nutrition.
NETL
NSTL
万方数据
维普
