 There are hundreds of different strains of wine yeast are commercially available, many winemakers believe that specific strains of yeast are more or less suitable for different lychee varieties and different types of wine.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.Winemakers need to check the density and temperature of the wine once a day and may make slight adjustments based on the flavor and alcohol content of the wine.