Lychee wine
Lychee wine is believed to pair better with shellfish and Asian cuisine than with heavier meat dishes.
The nutrients and flavour are concentrated and retained thanks to dehydration pretreatment and this is also can tell from the product the usage of untreated fruits.
[3] Archaeology has proved that ancient China brewed wine, although the winemaking technique and flavor might be completely different from the modern age.
The sugar contents are adjusted to 22° Bx by dilution with water and then mixed thoroughly together with 100 mg/L sulfur dioxide and 80~120 mg/L activated liquid pectinase.
A 24h-old active culture of yeast (Saccharomyces cerevisiae is added at 5% to the sterilised lychee juice to carry out the alcoholic fermentation.
The fermentation is carried as a routine practice and allowed to continue until the TSS comes to 7° Bx; this procedure usually takes several weeks.
Slight adjustments are often made based on the flavor and alcohol content of the wine, followed by sterilization and then the beverage is dispensed into glass bottles, which are closed with crown corks.
The initial lychee juice contains a large amount of fermentable sugars and high acid content which make the liquid suitable for winemaking.
Sensory evaluation reveals a clean, light amber color, an attractive aroma of the natural lychee fruit, and a harmonious wine taste.
After picking, the lychee fruits of optimum maturity are washed, peeled and seeded by hand or husking machine.
The mix of lychee fruit and juice is then transferred to a vessel, usually a tank made of stainless steel or glass for fermentation.
Pectinase is added at this stage to improve the extraction of the color and flavor from the lychee and to facilitate pressing.
The fermentation is carried as a routine practice and allowed to continue until the total suspended solid rate comes to 7°Bx, this procedure usually takes several weeks for lychee wine.
Lychee wine is often dispensed into glass bottles with cork stoppers, but sometimes aluminium screw caps.
