Fermented olive wine and preparation method thereof

Abstract

The invention discloses fermented olive wine and a preparation method thereof. The preparation method of the fermented olive wine comprises the following steps that olive fruit is subjected to low-temperature crushing processing to obtain olive pulp, esterification rhizopus, pectinase and cellobiase are correspondingly added into the olive pulp and subjected to saccharification and enzymatic hydrolysis at low temperature, then yeast, yasukiyo enzyme and dephenolizing gelatin are added for temperature-controlled fermentation, and a fermented wine base liquor is obtained; and then an ageing agent is added for low-temperature ageing, and two-stage temperature varying clarifying processing is carried out to obtain the fermented olive wine. The fermented olive wine prepared by the method is full in a wine body, is golden yellow and crystal clear, and is good in pigment stability; and meanwhile, rich and harmonious raw fruit fruity and aroma are achieved, remaining taste is sweet, and the flavor is unique.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a fermented olive wine and a preparation method thereof. Background technique [0002] Olives are both medicinal and edible fruits. There are five olive varieties in the main olive producing areas of my country, namely Huiyuan olives, Changying olives, Sandalwood olives, Laiyuan olives and Zhaoan olives. In recent years, with the improvement of people's living standards, the structure of human dietary needs has also undergone tremendous changes, and the requirements for the form and quality of olive processed products have also become higher and higher. However, due to the different varieties and fruit maturity of olives, their nutritional components, biological activities and trace elements will also be different, and the flavor of the fruit wine finally brewed will also be different. The carbohydrate content of olive pulp is more than 10%, the main component is sucr...

AI Technical Summary

Problems solved by technology

For example: because olives are rich in protein, fat, pectin, tannin and fiber substances, the juice yield after crushing is low, and the juice is sour and astringent. In the process of fermenting juice, oil substances seriously hinder the normal fermentation of yeast, resulting in long fermentation time, It is easy to infect long-film bacteria, so that the quality of the olive wine that is finally obtained is not good; in addition, because the existing olive wine brewing technology is backward, the content of methanol and fusel oil (isobutanol, isoamyl alcohol) in the olive wine is higher, and The total flavonoid content of the main active ingredients, the organic acid d-quinic acid, lactic acid and acetic acid content, and the total amino acid content are all low; It is easy to be oxidized and polymerized into black essence, which can be further combined to form massive black substance, resulting in poor quality of wine body and seriously affecting the sales of products

[0004] There is no olive wine with active ingredients, high content of organic acids and amino acids, and good body quality.

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