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Alcoholic drinks from Southern China
Fresh lychees are peeled, pitted and pressed, and the juice is fermented cold with wine yeast and a little sulphite. Lychee juice alone gives only about 8 % alcohol, so makers either add sugar or freeze out part of the water first, which gives a stronger, fruitier wine of about 16 %. Made in 7 steps over 5.2 months – 5.4 months. The longest step, bottle and age cool, takes 5 months (Wu Y 2011) and runs at 8–10 °C (Wu Y 2011). Saccharomyces cerevisiae wine yeast, added as active dried yeast does most of the fermenting.
| Main step | 5 monthsMeasured[wu2011] | Bottle and age cool |
|---|---|---|
| Temperature | 8–10 °CMeasured[wu2011] | Bottle and age cool |
| Fresh lychee juice · Peeled, pitted and pressed; 144 g/L total sugar and 3.2 g/L total acid in the study batch[zhu2018] | |
| 0.3 g per kg of juice | Active dried wine yeast[zhu2018] |
| 1 mL of 6 % sulphurous acid per litre | Sulphite · Gives 60 mg/L SO2[zhu2018] |
| Starter | defined-culture (Saccharomyces cerevisiae wine yeast) |
Total time across the recorded steps: 5.2 months – 5.4 months
What changes: Lychees are peeled and the stones taken out
Output: lychee flesh.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lychee wine is a grape-style fruit wine made with wine yeast, not a Chinese rice wine. The juice is low in sugar and acid, so it is fermented cold and is usually boosted with sugar or by freeze concentration.
Every number is labelled with how it is known. How this atlas is made
Lychee is a fruit of southern China that spoils quickly, so turning it into wine is one way to keep the harvest. Most factories add sugar to the juice; freeze concentration is a newer method for a stronger, fruitier wine.
