Method for preparing olive brandy from fresh olives

A technology of olive brandy and olives, applied in the preparation of alcoholic beverages, etc., can solve the problems of reducing farmers' income and dampening farmers' enthusiasm for planting, and achieves the effect of golden color, mellow taste and outstanding elemi

Inactive Publication Date: 2014-04-02
GAOZHOU HEYOU WINE IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Farmers have a good harvest of fruit but do not increase their income. Fruit prices hurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0019] Crush 4500kg of fresh olives after selection, cleaning and disinfection, then add 9600kg of water, then add fructose syrup of model F42, adjust the sugar content to 20.2%, and then adjust the acidity with citric acid to make the total acidity 4.5g / L, PH3.5; 220g / 1000L was inoculated with active dry yeast, and the main fermentation was carried out in an environment with a temperature of 23°C and a humidity of 92% for 8 days and then for 42 days to separate the slag juice. First, the fermentation juice was subjected to single distillation Obtain single-distilled wine, and then carry out double-distilled wine to obtain double-distilled wine; double-distilled wine is aged in oak barrels for two years, based on aging 40% VOL olive brandy, with 0.3% oak liquid, 0.2% brandy Mix spices and 0.32% glucose, adjust the pH value to 4.1 with citric acid, fine filter and fill, and you can get olive brandy with elemi, wine aroma, oak aroma, rich and harmonious aroma.

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PUM

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Abstract

The invention relates to a method for preparing olive brandy from fresh olives. The method comprises the following steps: (a) sorting, cleaning and disinfecting the fresh olives, and carrying out smashing; (b) adding clean water equal to 1.5-2.5 times of the weight of the fresh olives, adjusting the sugar degree to be 19-21% by utilizing invert syrup, adjusting the total acidity to be 3.0-6.0g/L by utilizing citric acid, and adjusting the pH to be 3.3-3.7 by utilizing citric acid; (c) inoculating active dry yeast according to the proportion of 200-250g/1000L; (d) carrying out sealed fermentation at the temperature of 18-28 DEGC and the humidity of 85-95%, namely carrying out main fermentation for 7-14 days, and carrying out after fermentation for 45 days; (e) filtering, namely carrying out single distilling on fermented juice to obtain single-distilled wine, and carrying out double distilling on the single-distilled wine to obtain double-distilled wine; (f) ageing the double-distilled wine by utilizing an oak barrel and oak grains for at least two years, adding processing soft water to dilute the double-distilled wine to be 40%VOL, and carrying out refined filtration so as to obtain the olive brandy. The olive brandy prepared by utilizing the method is golden yellow and has a mellow taste and prominent olive fragrance.

Description

[0001] technical field [0002] The invention relates to a deep processing method of fresh olives, specifically a method of using fresh olives as raw materials, adding fructose syrup to ferment to produce brewed wine with fruity aroma, and producing olive brandy through the main processes of distillation, aging and blending. Background technique [0003] The fruit planting area in Maoming area is about 4.36 million mu, and the total output is about 1.8 million tons. Both the area and output rank first in the country. It is known as the "National Fruit City". The development of planting is in a passive situation where fruit resources are abundant but the scale of fruit processing is small and the deep processing technology is backward. It became worrying, why, because years of experience told them: a good harvest is not a good harvest. Farmers have a good harvest of fruit but do not increase their income. The low price of fruit hurts farmers, greatly reduces farmers' income,...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
Inventor 李祖明邓铁兵
Owner GAOZHOU HEYOU WINE IND CO LTD
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