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A kind of fermented olive wine and preparation method thereof

A kind of olive wine, fermented technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., can solve the problems of poor quality of olive wine, backward brewing technology, susceptibility to long-film bacteria, etc. , to achieve the effect of inhibiting the growth of long-film bacteria, increasing fruity aroma and mellow taste, and reducing uncoordinated odor

Active Publication Date: 2022-05-06
广东星耀生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • A kind of fermented olive wine and preparation method thereof
  • A kind of fermented olive wine and preparation method thereof
  • A kind of fermented olive wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] Embodiment 1: the preparation method of fermented olive wine

[0082] 1. Method

[0083] (1) Variety selection and crushing: Sandalwood olives were screened from Huiyuan olives, Changying olives, sandalwood olives, Laiyuan olives and Zhaoan olives. Light degree, high juice yield, lowest phenol-to-sugar ratio, strong sweetness, good storability, and good juice flavor. It is a good variety for fruit wine. The screening criteria for olive fruit are as follows: maturity of eight or more mature, fresh, no rot, no pests, and the soluble sugar content is not less than 1.5%, the total phenolic content is not more than 14.5mg / mL, and the total acid is 5.8g / L of olive fruit. The screened olive fruit was washed with cold water at 8°C, and the whole fruit was crushed at 15°C to obtain olive pulp.

[0084] (2) Saccharification and enzymatic hydrolysis: first add 725mg / L (final concentration) of Rhizopus esterified to olive pulp for saccharification at 23.4℃ for 25h, then reduce ...

Embodiment 2

[0091] Embodiment 2: the preparation method of fermented olive wine

[0092] 1. Method

[0093] (1) Variety selection and crushing: the same as in Example 1.

[0094] (2) Saccharification and enzymatic hydrolysis: Add 779mg / L (final concentration) of Rhizopus esteri to olive pulp first for saccharification at 24.6°C for 26h, then reduce the temperature of the obtained pulp to 10.8°C and add 13.6mg / L (final concentration) concentration) pectinase Process Color, 395mg / L (final concentration) cellobiase was enzymatically hydrolyzed for 5.2 hours, and the juice yield of the juice was 61%, and the enzymatic hydrolysis product was obtained; after the enzymatic hydrolysis product was obtained, 0.20g / L (final concentration) was added. The compound carbon-rich bentonite MTR can effectively absorb the oil substances in the juice, can effectively inhibit the growth of long-film bacteria, and ensure that the yeast can ferment normally during fermentation; Ning acid, lactic acid and ac...

Embodiment 3

[0101] Embodiment 3: the preparation method of fermented olive wine

[0102] 1. Method

[0103] (1) Variety selection and crushing: the same as Example 1, the difference is only that the temperature of olive fruit crushing is 8°C.

[0104] (2) Saccharification and enzymatic hydrolysis: Add 833mg / L (final concentration) of Rhizopus esterified to olive pulp first for saccharification at 25.8℃ for 27h, then reduce the temperature of the obtained pulp to 11.9℃ and add 14.3mg / L (final concentration) concentration) pectinase Process Color, 411mg / L (final concentration) cellobiase was enzymatically hydrolyzed to obtain a juice yield of 64%, and the enzymatic hydrolysis product was obtained; after the enzymatic hydrolysis product was obtained, 0.26g / L (final concentration) compound rich Carbon bentonite MTR can effectively absorb oil substances in fruit juice, can effectively inhibit the growth of long-film bacteria, and ensure normal fermentation of yeast during fermentation; cell...

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Abstract

The invention discloses a fermented olive wine and a preparation method thereof. The preparation method of the fermented olive wine comprises the following steps: crushing the olive fruit at low temperature to obtain olive pulp, adding esterified rhizopus, pectinase and cellobiase to the olive pulp to saccharify at low temperature and enzymatic hydrolysis, and then add yeast, anqing enzyme, and dephenolized gelatin for temperature-controlled fermentation to obtain fermented original wine; then add aging agent for low-temperature aging, and then undergo two-stage variable temperature clarification to obtain fermented olive wine. The fermented olive wine prepared by the method of the invention is full-bodied, golden-yellow, crystal-clear, and has good pigment stability, rich and harmonious original fruit and wine aroma, sweet aftertaste and unique flavor.

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 edible and medicinal fruits. There are five olive varieties in the main olive producing areas in my country, namely Huiyuan olives, Changying olives, Sandalwood olives, Laiyuan olives and Zhao’an 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 processed olive products have become higher and higher. However, due to the variety of olives and the maturity of the fruit, their nutritional components, biological activities and trace elements will also be different, and the flavor of the final brewed fruit wine will also be different. The carbohydrate content of olive pulp is more than 10%, the main component is sucrose, and oth...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/024C12R1/845C12R1/865
CPCC12G3/024
Inventor 黄星源姚建华黄星才
Owner 广东星耀生物科技有限公司
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