Production method of fermented olive wine and product thereof

A production method and olive wine technology are applied to the production of fermented olive wine and the product field thereof, which can solve the problems of poor taste, poor stability, insufficient aroma extraction and the like, and achieve good enzymatic hydrolysis effect and good effect.

Inactive Publication Date: 2012-12-12
YUNFU HUANAN LIQUOR
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Problems solved by technology

[0003] Chinese patent application number CN 200410026767.8 "A kind of olive health wine and its preparation method" (public number CN1563334, publication date 2005-01-12) patent application discloses a kind of olive health wine and its preparation method, the olive wine mainly It is made from base wine, olive juice, Chinese herbal medicine, etc. after soaking, mixing and filtering. Acco

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  • Production method of fermented olive wine and product thereof

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[0022] First of all, the raw olive fruit is selected, and the fresh fruit that is more than seven or eight mature is selected, and the rotten fruit, the fallen fruit, and the fruit that is too small and not mature enough are selected, and the qualified ones are thoroughly cleaned, and then crushed with a beater. And add SO at 30mg / L 2 , transfer the olive pulp into a temperature-controllable dipping tank, add pectinase 100 mg / L~150 mg / L, cellulase 500 mg / L~800 mg / L, stir evenly, and control the dipping temperature at 15°C~ 18°C, maintain for 6 hours to 10 hours. The juice yield can reach more than 45%, and the olive juice for fermentation can be obtained.

[0023] Transfer the clear juice of the above-mentioned fermented fruit juice to the fermenter, add activated Saccharomyces cerevisiae active dry yeast, add slowly at an amount of 150mg-250mg per liter of fermented fruit juice, stir evenly, and control the fermentation temperature at 15°C-20°C ℃, after 7 days to 10 days of...

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Abstract

The invention relates to a production method of a fermented olive wine and a product thereof. The production method comprises the following steps of crushing and impregnating olive fruit and carrying out composite enzymatic hydrolysis with bentonite and gelatin for six hours to 10 hours; fermenting for 7 days to 10 days at a temperature of 15 DEG C to 20 DEG C and transferring to another tank, and post-fermenting a clear juice for 15 days to 20 days, wherein the final alcohol content is 10% vol to 12% vol; aging for one month at a temperature of 20 DEG C, carrying out freezing treatment twice, filtering and sterilizing, freezing and keeping still for 8 days at the temperature which is 0. 4 DEG C higher than the freezing point of wine, and keeping still at the temperature which is 0. 8 DEG C higher than the freezing point of wine; and finally, coarsely filtering and carrying out filtering twice by using a cardboard filter and a membrane filter, and precipitating tartrazine and black oily precipitate. The production method provided by the invention has a good low-temperature fermentation effect and high alcohol content; clarification is accelerated, the stability of wine is increased, and wine legs can be completely separated; and low-temperature freezing is carried out twice, and the tartrazine is precipitated, so that the stability of wine is further improved, and the flavor is kept. The method is applicable to the production of fermented olive wine.

Description

technical field [0001] The invention relates to a production method of fully fermented fruit wine, in particular to a production method of fermented olive wine and its products. Background technique [0002] Olive fruit, also known as green fruit, gets its name because the fruit can be eaten fresh when it is still green. Olives are rich in nutrients. The pulp contains 0.8 grams of protein, 15.1 grams of carbohydrates, 0.2 grams of fat, 3 mg of vitamin C, 49 mg of calcium, 18 mg of phosphorus, and 0.2 mg of iron. The content of vitamin C is 10 times that of apples. , 5 times that of pears and peaches. It also has a high calcium content and is easily absorbed by the body. Chinese medicine believes that olives have the functions of clearing away heat and detoxification, relieving throat and reducing phlegm, promoting body fluid and quenching thirst, relieving restlessness and sobering up, dissolving thorns and removing pimples. In winter and spring, chewing 2 to 3 pieces of f...

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Application Information

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IPC IPC(8): C12G3/02C12H1/052C12H1/048C12H1/06
Inventor 郭正忠黄星源杨家权杨谚初蔡冠英
Owner YUNFU HUANAN LIQUOR
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