Method for brewing olive wine by utilizing fruit juice and pomace of olive

Abstract

The invention discloses a method for brewing olive wine by utilizing fruit juice and pomace of olive. The method comprises the steps of harvesting olive, cold pressing, fermenting the fruit juice, fermenting the pomace, distilling and blending. According to the method, the fruits of olive with the ripeness in the second period are adopted as the wine brewing raw material, the fruits in the period are rich in aroma, moderate in oil content, and high in polyphenol content, and therefore, the quality of the fruit wine can be guaranteed; the pomace of olive is reasonably utilized, through the fermentation method, on one hand, the produced wine is rich in the aroma of the pomace, on the other hand, the degradation degree of the pomace can be improved, and therefore, a good foundation is laid for the utilization of the pomace as a feed or a fertilizer in the later stage; the separated pomace fermentation technology after oil-water separation is adopted, therefore, the bitter taste of the wine generated by fermentation and doped with the pomace is avoided, meanwhile, the low-temperature distillation technology is adopted, therefore, the prepared olive wine is rich in aroma, and the bitter mouthfeel is reduced; the technology of blending the aged fruit wine and distilled liquor is adopted, so that the aroma components in the fruit wine are rich, and the content of flavouring materials in the olive wine is high, therefore, the typicalness of the olive wine is outstanding.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a method for brewing olive wine with olive juice and pomace. Background technique [0002] Kaijiang County, Sichuan Province began to introduce olives in 1974, and was designated as an "Olive Base County" by the Sichuan Provincial People's Government in 1985. Its unique geographical environment and climatic conditions are suitable for olive planting and growth, especially the calcium content of purple shale exceeds the Mediterranean Sea. Olive fruit contains high saturated fatty acid, oleic acid, linoleic acid, linoleic acid, rich in multivitamins, rich in calcium, iron, carotene, and has the functions of clearing away heat and dampness, promoting body fluid and quenching thirst, calming the liver Appetizing, nourishing the lungs and nourishing yin, eliminating phlegm and regulating qi, treating sore throat, detoxification, and hangover, so it is a very useful fruit t...

AI Technical Summary

Problems solved by technology

The above-mentioned patents all use olive fruit to make wine, or use fruit juice to ferment wine, or soak base wine to make wine, or combine fruit juice fermentation with base wine to soak pomace to make wine, but they do not distinguish between oil extraction and wine-making raw material maturity. , the use of pomace is limited to soaking in wine making, the miscellaneous flavor is heavy, the fruity aroma of olives is easily covered up, and the aroma of olives in finished wine is not typical.

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