Brewing method of olive fruit fermented wine

Abstract

The invention provides a brewing method of olive fruit fermented wine. The brewing method includes the steps of 1), pretreatment of olive fruit; 2), enzyme deactivation; 3), bitterless treatment; 4), primary fermentation; 5), secondary fermentation; 6), ageing; 7), canned sterilization. An existing olive wine brewing technology is substantially improved, alcoholic strength of the brewed olive wine is 10%Vol-12%Vol, total sugar content is 2-18g / L, total acid is 0.30-0.60g / L and volatile acid is 0.05-0.1g / L; the fermented wine has the advantages of low content of bacteria, good quality, natural color, lime green, clarification, coexistence of bouquet and fruity and sweet and mellow taste; in addition, the olive fruit fermented wine is rich in organic acid, amino acid, vitamins and minerals and has functions of clearing away heat and toxic materials, eliminating phlegm and regulating qi, moistening lung and nourishing yin and the like, and as is detected, the content of hydroxytyrosol in the olive fruit fermented wine can reach 380mg / mL.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a method for brewing olive fruit fermented wine. Background technique [0002] Olive fruit refers to olive fruit, green fruit, etc., and is the ripe fruit of the olive plant olive. Sour, astringent, sweet, warm, non-toxic. 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 that is beneficial to human health; the nutritional value and magical properties of olive oil The health care function has been more and more favored by Chinese people in recent years. [0003] Olive wine is a kind of ...

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, and the cost required is relatively high

At present, there are many olive fermented wine production enterprises in China, but the production methods and technologies are not perfect enough. There are often difficult problems such as poor taste of fruit wine, a lot of bitter taste, serious nutritional loss, and crystallization of ex-factory products. Failure to produce fruit wine that satisfies consumers

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