荔枝白兰地生产工艺的研究

Research on the Production Techniques of Lychee Brandy

以荔枝为原料,对荔枝白兰地生产工艺进行研究。经控温发酵、蒸馏、橡木桶控温控湿陈酿、调配等工艺条件试验,确定了较适宜的工艺条件为:选择3#酵母为荔枝酒专用酵母;粗馏白兰地的酒精度为29%vol左右,切酒的酒精度在58%vol左右。该工艺生产的荔枝白兰地的各项理化、卫生指标均符合相关国家标准及企业标准。酿造的酒口感醇和、细腻、绵延,具有和谐的荔枝果香、陈酿橡木香和浓郁酒香。

The production techniques of lychee brandy were investigated.Through repeated experiments of temperature-controlled fermentation,distillation,temperature-controlled humidity-controlled aging in oak barrel,and wine blending,the optimum technical conditions were concluded as follows： 3# yeast selected,the alcoholicity of raw distillate brandy was about 29 %vol,and the alcoholicity of distillate was bout 58 %vol.Under the above conditions,the produced brandy had enjoyable and exquisite taste with harmonious lychee aroma,oak aroma,and wine aroma.And its physiochemical indexes and sanitary indexes met related national standards.