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Method for producing olea europaea wine by utilizing olea europaea fruits and leaves

A technology of olive fruit and olive leaf, applied in the field of fruit wine brewing, can solve problems such as waste of olive leaf, ineffective release of effective components of olive fruit and leaf, and achieve the effects of improving quality, retaining aroma components and avoiding waste

Inactive Publication Date: 2017-08-18
丹江口市兴源生橄榄油科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for producing olive wine by using olive fruit and leaves to solve the problems in the prior art that the olive leaves are wasted and the active ingredients of olive fruit and leaves cannot be effectively released

Method used

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  • Method for producing olea europaea wine by utilizing olea europaea fruits and leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: Utilize olive fruit and leaf to produce olive wine

[0028] 1. Low-temperature cold pressing: Fresh olives are cold-pressed at ≤30°C within 24 hours, then the juice is pumped into the fermentation tank, and 0.5% of rouge rice is added to the fermentation tank as a carbon source for fermentation to enrich the potassium in the wine body , iron, magnesium and other trace elements.

[0029] 2. Saccharified fruit juice: heat the fruit juice in step (1) to 88-93°C, add liquefaction enzyme, liquefy at 88-93°C for 4 hours, then cool down to 60°C and add saccharification enzyme for saccharification for 2 hours. The weight ratio of fruit juice and saccharification enzyme is 1:0.15.

[0030] 3. Enzymolysis: add olive leaves crushed to 100 meshes to the saccharification solution in step (2), cool down to 45°C and add pectinase for enzymolysis for 1 hour. The enzymolysis temperature is 45°C-50°C. The addition amount is 0.03-0.05% of the weight of the saccharified liq...

Embodiment 2

[0036] Embodiment 2: Determination of hydroxytyrosol, oleuropein, and olive flavonoids in olive wine

[0037] 1. Preparation of the solution to be tested:

[0038] ① Take 1 mL of the fruit wine in Example 1, put it in a 15 mL centrifuge tube, add 9 mL of 70% methanol solution, mix at room temperature for 1 min, and filter for later use.

[0039] The solution to be tested obtained from the fruit wine that has not been homogenized under high pressure by the above-mentioned pretreatment method is used as the reference substance.

[0040] ② Take 1 mL of the fruit wine in Example 1, put it in a 15 mL centrifuge tube, add 9 mL of 70% methanol solution, mix at room temperature for 1 min, and filter for later use.

[0041] Take the high-pressure homogenized fruit wine without adding olive leaves and obtain the test solution obtained by the above-mentioned pretreatment method as the reference substance.

[0042] 2. Preparation of reference solution:

[0043] Prepare standard solutio...

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Abstract

The invention discloses a method for producing an olea europaea wine by utilizing olea europaea fruits and leaves. The method comprises the steps of adopting a fruits juice reserved after pressing the olea europaea fruits through a low-temperature cold pressing process and the olea europaea leaves as main raw materials, adjusting a sugar degree, smashing the olea europaea leaves, carrying out alcoholic fermentation, homogenizing through a high-pressure homogenizer, ageing, and blending to obtain the olea europaea wine with rich fruity flavor and rich nutrition. According to the method provided by the invention, the leaves produced during an olive tree pruning and rectifying process are fully utilized, and effective components such as oleuropein, hydroxytyrosol and flavonoid rich in the olea europaea leaves are reasonably transformed and utilized; plant cell walls and cell membranes of the olea europaea leaves are torn through the high-pressure homogenizer, so that intracellular organic matters in cells of the olea europaea leaves are fully released; meanwhile, under the action of the high-pressure homogenizer, the alcoholic fermentation is effectively terminated, yeast cells can be killed without the need for utilizing high temperature and adding SO2, the aroma component of the olea europaea wine is reserved favorably, and the quality of the olea europaea wine is improved.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, and in particular relates to a method for producing olive wine by using olive fruit and leaves. Background technique [0002] Olive is an evergreen tree of Oleaceae. It is one of the oldest cultivated fruit trees in the Mediterranean Sea. It has been cultivated for thousands of years. It is a world-renowned oil and fruit tree species. my country began to introduce and cultivate olives in 1964. Up to now, there are more than 300,000 mu of olive planting area in the country. [0003] 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 It has the functions of appetizing, moistening lung and nourishing yin, eliminating phlegm and regulating qi, treating sore throat, detoxificatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 洪斌吕成华
Owner 丹江口市兴源生橄榄油科技发展有限公司
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