Method for producing olive wine by using olive fruit juice through fermentation

Abstract

The invention discloses a method for producing an olive wine by using olive fruit juice through fermentation, which comprises the following steps: 1)treating the olive fruit juice; 2) fermenting; 3) treating after fermentation; and 4) filling and examining to obtain the finished product olive wine. The fermenting process in the step 2) comprises the followings steps: A) supplementing sugar; B) adjusting the pH value; C) activating the fruit wine to prepare composite yeast; D) adding the composite yeast and flavor-producing yeast, uniformly mixing to obtain the mixed yeast; E) performing prefermentation of temperature control; F) fermenting after can toppling; and G) separating the wine and liquid. The method for producing the olive wine fully uses the olive oil to produce the residual material which is the olive fruit juice as the raw material, the pollution problem due to juice discharge after squeezing the original olive can be greatly improved, and the environmental protection is provided; the olive wine has excellent quality and has high health care value, and is adapted to popularization, thereby the social benefit and economic benefit are obvious.

Description

technical field [0001] The invention relates to a method for producing olive wine, in particular to a method for producing olive wine by fermenting olive juice. Background technique [0002] The fat from the white pulp of olives is called "olive oil", and high-quality olive oil is produced by cold pressing. However, the oil yield of olive fruit is only about 12%, the juice after oil extraction accounts for about 50%, and the cake accounts for about 35%. At present, due to the scale and related factors of the olive oil industry, the juice and cake are not fully utilized, resulting in Unnecessary pollution and waste. According to the test, the following organic substances are contained in the olive juice water: 0.02% to 1% of fat, 1.2% to 2.4% of nitrogen, 2% to 8% of sugar, 0.5% to 1.5% of organic acid, 1% to 1.5% of polyol, pectin And tannin 1.5%, mineral salt about 2% (among them, K accounted for 60%, Na accounted for 6%, Ca accounted for 6%, Fe and Mg accounted for 1%, i...

AI Technical Summary

Problems solved by technology

[0004] Comparing the above two traditional olive wine production methods, the first method is relatively extensive, the product is single, the technical content is not high, and the product grade is low. This method is currently widely used in China; the second method is more delicate and requires There are many technologies and high-grade products, but the ratio of mixed fermentation of juice and sugar (or glutinous rice), temperature control, aging, aseptic filling, etc. need to be fully considered. The cost is relatively high, and there are few such products in China. Simultaneously, the fermentation process and the juice treatment process that the above-mentioned second method adopts at present are not ideal, and gained olive wine is still insufficient aspect health care value

[0005] Judging from the current olive oil processing in China, the juice and cakes are not fully utilized, causing unnecessary pollution and waste; judging from the current olive wine processing in China, it has not been combined with olive oil processing. Not only makes the quality of olive wine lower, but also cannot solve the existing problems of olive oil processing

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