12 Facts About Lychee wine

Lychee wine is believed to pair better with shellfish and Asian cuisine than with heavier meat dishes.

Lychee wine is a low- alcohol and high-flavored Chinese beverage made of fresh lychee fruits using partial osmotic dehydration techniques.

Lychee wine has been devised in China since at least the Tang Dynasty.

The Xuzhoufu lychee wine used to be exclusive for the imperial family in the Qing dynasty.

Lychee wine is a healthy fruit wine made of high-quality fresh lychee as raw material, which is fermented at low temperature after washing, draining, peeling, pitting, and juice extraction.

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Therefore, vigorously producing and developing lychee wine will help solve the problem of first, the short period of time of storage of lychee, and second, the lack of development of the lychee industry.

In China, instead of being the main beverage in wild drinking parties, lychee wine is often served as a dessert at gatherings to complement the meal.

Slight adjustments are often made based on the flavor and alcohol content of the Lychee wine, followed by sterilization and then the beverage is dispensed into glass bottles, which are closed with crown corks.

Lychee wine produced from reconstituted lychee juice concentrate under optimized conditions contain 11.

Filtration is designed to clarify the Lychee wine and eliminate any remaining yeast and bacteria, which can stabilize the microenvironment in the bottled Lychee wine.

Lychee wine is often dispensed into glass bottles with cork stoppers, but sometimes aluminium screw caps.

Typical lychees used for lychee wine production are Feizixiao, mainly in Guangdong, China, considered to be the noblest variety by Chinese winemakers.