Olive juice wine as well as preparation method and application thereof

Abstract

The invention relates to the technical field of wine preparation, in particular to olive juice wine as well as a preparation method and application thereof. The method comprises the following steps: (1) adjusting the water content of the olive pomace to 50-60% by using an olive distillate to obtain a mixture; and (2) soaking the mixture in base liquor for 30-40 days, filtering, taking filtrate to obtain intermediate liquor, and clarifying the intermediate liquor to obtain the olive juice liquor. The liqueur prepared by the method disclosed by the invention is high in content of total sugar, total acid, total flavone, total phenol and hydroxytyrosol, rich in volatile substances and high in sensory score. Theoretical basis and practical guidance are provided for storage and utilization of the olive byproducts and development of new products of the olive juice wine.

Description

Technical Field

[0001] The invention relates to the technical field of wine preparation, and in particular to olive wine and a preparation method and application thereof. Background Art

[0002] Olive, also known as Olea europaea, is a world-famous woody oil-bearing tree species, which has attracted much attention for its unique value as both medicine and food. Olive cultivation in China is mainly concentrated in the subtropical areas south of the Yangtze River, such as Yunnan, Sichuan, Guangxi and other places. Olive oil extracted from olive fruits has been widely used in many industries such as food, cosmetics, and medical treatment because it is rich in various nutrients and active ingredients. However, the by-products of olive fruit pressing, such as waste liquid and pomace, are often not fully utilized. These by-products are rich in nutrients such as dietary fiber, fat, protein, amino acids, and minerals, as well as natural active substances such as hydroxytyrosol, cyclohexane ether ketone precursors, bicyclohexane ether ketones and their derivatives, and flavonoids, and have multiple effects such as antioxidant, antibacterial, anti-inflammatory, and lipid-lowering. Therefore, developing a technology for efficient utilization of olive by-products can not only reduce resource waste, but also bring added value to the olive industry.

[0003] Lujiu is a traditional Chinese wine that originated in the Shang and Zhou dynasties. It has been passed down for thousands of years and occupies an important position in China's wine culture. In recent years, with the increasing demand of consumers for healthy drinks, the domestic Lujiu industry has developed rapidly. The prior art has not found a method for preparing Lujiu using olive by-products. Summary of the invention

[0004] The purpose of the present invention is to provide a method for preparing olive wine by utilizing waste liquid and pomace generated in the process of pressing olive fruits, and in particular to olive wine and a preparation method and application thereof.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The present invention provides a method for preparing olive wine, comprising the following steps:

[0007] (1) adjusting the water content of olive pomace to 50-60% by using olive distillate to obtain a mixture;

[0008] (2) soaking the mixture in base wine for 30 to 40 days, filtering, taking the filtrate to obtain intermediate wine, clarifying the intermediate wine to obtain olive wine.

[0009] Preferably, the olive distillate is prepared by: rotary evaporating the olive waste liquid at a temperature of 40 to 50° C., taking the distillate, and obtaining the olive distillate;

[0010] The olive waste liquid is waste liquid generated in the process of squeezing fresh olive fruits to prepare olive oil.

[0011] Preferably, the olive pomace is the pomace produced when fresh olive fruits are squeezed to prepare olive oil.

[0012] Preferably, the alcohol content of the base wine is 50-54% vol;

[0013] The base liquor is light-flavor liquor, sauce-flavor liquor or strong-flavor liquor.

[0014] Preferably, during the soaking in step (2), the mass volume ratio of the mixture to the base wine is 0.6-1.0 g:1 mL.

[0015] Preferably, the soaking temperature in step (2) is 23-27°C.

[0016] Preferably, the filtration is performed by filter cloth filtration; the pore size of the filter cloth is 0.1 to 0.45 μm.

[0017] Preferably, the clarification step is: mixing the intermediate wine with activated carbon and treating for 4 to 8 hours;

[0018] The mass volume ratio of the activated carbon and the intermediate wine is 0.6-1.0g:1L.

[0019] The present invention also provides olive wine obtained by the preparation method, wherein the content of hydroxytyrosol in the olive wine is greater than 120 mg / mL.

[0020] The present invention also provides the olive wine obtained by the preparation method or the use of the olive wine in preparing products with antioxidant capacity.

[0021] The present invention provides an olive wine and a preparation method and application thereof. The method of the present invention comprises the following steps: (1) adjusting the water content of olive pomace to 50-60% by using olive distillate to obtain a mixture; (2) soaking the mixture in base wine for 30-40 days, filtering, taking the filtrate to obtain an intermediate wine, clarifying the intermediate wine, and obtaining olive wine. The method of the present invention mainly uses olive pomace as raw material, adopts an immersion method, and uses strong-flavor liquor, sauce-flavor liquor, and light-flavor liquor as base wine to prepare the wine. The content of total sugar, total acid, total flavonoids, total phenols, and hydroxytyrosol in the prepared wine is higher than that of the wine prepared by edible alcohol. The volatile flavor substances and sensory evaluation contained in the wine prepared by using strong-flavor liquor, sauce-flavor liquor, and light-flavor liquor as base wine are also better than those of the wine prepared by edible alcohol. The theoretical basis and practical guidance are provided for the storage and utilization of olive by-products and the development of new products of olive wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The graphs of total sugar and total acid content changes during soaking in different base wines (graph A shows the change in total sugar content, and graph B shows the change in total acid content);

[0023] Figure 2 The graphs of the changes of total phenolic and total flavonoid contents during the soaking process of different base wines (Figure A shows the changes of total phenolic content, and Figure B shows the changes of total flavonoid content);

[0024] Figure 3 The content of hydroxytyrosol in olive wine obtained by soaking in different base wines (the horizontal axis is the type of base wine, and the vertical axis is the content of hydroxytyrosol);

[0025] Figure 4 The effect of olive wine soaked with different base wines on the scavenging rate of DPPH free radical and ABTS free radical (A represents the scavenging rate of DPPH free radical, B represents the scavenging rate of ABTS free radical; the horizontal axis in Figures A and B represents the dilution multiple, and the vertical axis represents the free radical scavenging rate);

[0026] Figure 5 Radar chart of sensory scores of olive wine obtained by soaking in different base wines;

[0027] Figure 6 The following are the analysis diagrams of volatile components in olive wine obtained by soaking in different base wines (Figure A is the statistical composition of volatile substances in olive wine, and Figure B is the clustering diagram of volatile substances in olive wine). DETAILED DESCRIPTION

[0028] The present invention provides a method for preparing olive wine, comprising the following steps:

[0029] (1) adjusting the water content of olive pomace to 50-60% by using olive distillate to obtain a mixture;

[0030] (2) soaking the mixture in base wine for 30 to 40 days, filtering, taking the filtrate to obtain intermediate wine, clarifying the intermediate wine to obtain olive wine.

[0031] In the present invention, the olive distillate is prepared by rotary evaporating the olive waste liquid at a temperature of 40 to 50° C., taking the distillate, and obtaining the olive distillate; the olive waste liquid is the waste liquid generated in the process of preparing olive oil by squeezing fresh olive fruits. In the present invention, the olive waste liquid is purchased from Qingchuan Dongrun Agriculture and Forestry Development Co., Ltd.

[0032] In the present invention, the olive pomace is the pomace produced when fresh olive fruits are squeezed to prepare olive oil. In the present invention, the olive pomace is purchased from Qingchuan Dongrun Agriculture and Forestry Development Co., Ltd.

[0033] In the present invention, the alcohol content of the base wine is 50-54%vol, preferably 52%vol; the base wine is a light-flavor liquor, a sauce-flavor liquor or a strong-flavor liquor. In the present invention, the light-flavor liquor, the sauce-flavor liquor and the strong-flavor liquor are purchased from Sichuan Zuiyuanchun Liquor Co., Ltd.

[0034] In the present invention, the mass volume ratio of the mixture to the base wine during the soaking in step (2) is 0.6-1.0 g:1 mL, preferably 0.8 g:1 mL.

[0035] In the present invention, the soaking temperature in step (2) is 23-27°C, preferably 25°C.

[0036] In the present invention, the filtration is performed by filter cloth filtration; the pore size of the filter cloth is 0.1 to 0.45 μm, preferably 0.2 μm.

[0037] In the present invention, the clarification step is: mixing the intermediate wine with activated carbon and treating for 4 to 8 hours, preferably for 6 hours;

[0038] The mass volume ratio of the activated carbon and the intermediate wine is 0.6-1.0g:1L, preferably 0.8g:1L.

[0039] The present invention also provides olive wine obtained by the preparation method, wherein the content of hydroxytyrosol in the olive wine is greater than 120 mg / mL.

[0040] The present invention also provides the olive wine obtained by the preparation method or the use of the olive wine in preparing products with antioxidant capacity.

[0041] The solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be understood as limiting the protection scope of the present invention.

[0042] Sources of the main materials and reagents used in the examples of the present invention:

[0043] Olive pomace and olive waste liquid were purchased from Qingchuan Dongrun Agriculture and Forestry Development Co., Ltd.

[0044] Light-aroma liquor, sauce-aroma liquor and strong-aroma liquor were purchased from Sichuan Zuiyuanchun Liquor Co., Ltd., and the alcohol content was 52% vol.

[0045] Edible alcohol (52% vol) was purchased from Henan Hanyong Alcohol Co., Ltd.

[0046] Rutin standard (purity ≥ 98%), gallic acid standard (purity ≥ 99.04%), ascorbic acid standard (purity ≥ 99.9%), DPPH free radical (purity ≥ 98%), and ABTS free radical (purity ≥ 98%) were purchased from Shanghai MacLean Biochemical Technology Co., Ltd.

[0047] Sources of the main instruments and equipment used in the embodiments of the present invention:

[0048] L0310-2R electronic balance was purchased from Shenyang Longteng Electronics Co., Ltd.;

[0049] The HY-22H constant temperature test chamber was purchased from Guangdong Haiyin Testing Equipment Co., Ltd.;

[0050] Agilent 1206infinity high performance liquid chromatograph was purchased from Agilent Technologies (China) Co., Ltd.;

[0051] GC-7890A-MSD5975C gas chromatography-mass spectrometry was purchased from Agilent Technologies (China) Co., Ltd.;

[0052] 721 visible spectrophotometer was purchased from Shanghai Youke Instrument Co., Ltd.

[0053] The data processing method in the embodiment of the present invention is:

[0054] Statistical analysis was performed using IBM SPSS Statistics25, Origin 2023, Agilent ChemStation or software. Data results are expressed as mean ± standard deviation. One-way analysis of variance (ANOVA) was used to test the significance of differences between groups, and the significance level was set at P < 0.05.

[0055] Example 1

[0056] The olive waste liquid was subjected to vacuum rotary evaporation (rotation speed of 120 rpm) at temperatures of 40, 45, and 50° C., respectively, and the distillate was taken to obtain the olive distillate;

[0057] The contents of flavonoids, polyphenols and hydroxytyrosol in the olive distillates prepared at different temperatures were detected. The results are shown in Table 1.

[0058] Table 1 Properties of olive distillates prepared at different temperatures

[0059]

[0060] As shown in Table 1, the performance of the olive distillate prepared at 40°C is the best. Subsequently, the olive distillate was prepared by vacuum rotary evaporation at 40°C and 120 rpm.

[0061] The olive distillate prepared by vacuum rotary evaporation at 40°C and 120rpm was used to adjust the water content of the olive pomace to 55% to obtain a mixture. Light-flavor liquor, sauce-flavor liquor, strong-flavor liquor and edible alcohol were added to the mixture according to the mass volume ratio of the mixture to the base liquor of 0.8g:1mL, and after stirring evenly, it was allowed to stand and soak at 25°C. The soaked liquor was taken every 7 days, filtered through a 0.45μm filter cloth, and the filtrate was taken. Activated carbon was added to the filtrate according to the mass volume ratio of activated carbon to the filtrate of 0.8g:1L, and the supernatant was taken for detection.

[0062] The contents of total sugar, total acid, total phenol and total flavonoids in the supernatant (olive wine) obtained after soaking for different times were detected.

[0063] The total sugar and total acid contents in olive wine were detected according to the detection method for total sugar and total acid content disclosed in GB / T 15038-2006 "General Analytical Methods for Grape and Fruit Wine".

[0064] The method for detecting the total phenol content is determined by referring to the method disclosed in the determination of total phenol content by Ning Erjuan et al. in "Determination of the Content of Total Flavonoids, Total Phenols and Paeoniflorin in 20 Peony Leaves and Study on Antioxidant Activity". The method for determining the total flavonoid content is determined by referring to the method for determining the total flavonoid content disclosed in the evaluation of the determination method of flavonoids in buckwheat wine by Liu Xiaoyan et al. in "Study on the Determination Method and Extraction Conditions of Total Flavonoids in Buckwheat Wine". When determining the total phenol content, the mass concentration of total phenol is used as the horizontal coordinate and the absorbance is used as the vertical coordinate. The standard curve obtained is y=9.085x-0.3994(R 2 =0.9991), the unit is mg / g; when determining the total flavonoid content, the standard curve is drawn with the mass concentration of rutin as the horizontal axis and the absorbance as the vertical axis. The obtained standard curve is y=9.4419x+0.0996(R 2 =0.9997), unit is mg / g.

[0065] The results of total sugar content and total acid content in olive wine obtained by soaking in different base wines for different times are as follows Figure 1 The changes in the total phenolic content and total flavonoids content in olive wine are shown in Figure 2 shown.

[0066] from Figure 1 A It can be seen that the initial total sugar content of the four soaking base wines is low. Since ethanol is an organic solvent for soluble sugars, during the soaking process of olive pomace, the soluble sugar in the pomace gradually dissolves into the wine due to the concentration difference, resulting in a gradual increase in the total sugar content. After soaking for 30 days, the leaching rate of total sugar tends to slow down. This is because the soluble sugar in the pomace has basically been dissolved and the sugar concentration in the wine has reached equilibrium. Figure 1 B It can be seen that with the extension of soaking time, the total acid content in olive wine gradually increased. After soaking for 30 days, the leaching rate of total acid also tended to slow down. This is mainly because olive pomace contains a variety of organic acids, such as hawthorn acid and ursolic acid. These acidic components gradually dissolve into the wine during the soaking process, resulting in an increase in the total acid content. When the soluble acid is basically leached out, the total acid content in the wine tends to be stable. In general, in the later stage of soaking, based on the comparison of total sugar and total acid content, the total sugar and total acid content in the wine soaked in 4 different base wines is from high to low, followed by sauce-flavor liquor, strong-flavor liquor, light-flavor liquor and edible alcohol. Combined with the changes in these physical and chemical indicators, the best soaking time is determined to be 35 days.

[0067] The total phenol content in the olive pomace used in this example is 5.01 mg / g, and the total flavonoid content is 4.78 mg / g, which are significantly lower than the total phenol and total flavonoid contents in fresh olive fruits. This is because during the oil extraction process, most of the polyphenols and flavonoids enter the olive oil, and polyphenols and flavonoids are easily oxidized after contacting the air. In the early stage of soaking, the polyphenols and flavonoids in the olive pomace gradually dissolve into the wine. Due to the concentration difference between the pomace and the wine, these active ingredients spontaneously diffuse into the wine, causing the total phenol and total flavonoid contents to gradually increase. However, Figure 2 A and 2B show that after 35 days of soaking, the dissolution rate decreased significantly, which is mainly because these substances in the pomace gradually reached a dissolution equilibrium and the dissolution amount no longer increased significantly. From the data, it can be seen that the total phenol and total flavonoid content of olive wine using Luzhou-flavor, Maotai-flavor and Qing-flavor liquor as the base wine is always higher than that of edible alcohol, among which the total phenol and total flavonoid content of olive wine soaked in Maotai-flavor liquor is the highest. Based on the leaching of total sugar and total acid, the optimal soaking time is 35 days.

[0068] Example 2

[0069] Take the intermediate wine after soaking in different base wines of Example 1 for 35 days, filter it with a 0.45μm filter cloth, take the filtrate, add activated carbon to the filtrate according to the mass volume ratio of activated carbon to filtrate of 0.8g:1L, treat for 6 hours, take the supernatant, and obtain olive wine prepared from different base wines. Detect the content of hydroxytyrosol, DPPH free radical scavenging rate, ABTS free radical scavenging ability, sensory characteristics of olive wine and determination of volatile flavor components in olive wine in the olive wine prepared from different base wines. The detection results of hydroxytyrosol content are as follows: Figure 3 As shown; the test results of DPPH free radical scavenging rate and ABTS free radical scavenging ability are shown Figure 4 The sensory evaluation criteria for olive wine are shown in Table 2, and the evaluation results are shown in Tables 3 and Figure 5 The test results of volatile flavor components are shown in Figure 6 shown.

[0070] The method for detecting the hydroxytyrosol content is based on the method for detecting the hydroxytyrosol content disclosed by Su Yao et al. in "Comparison of Characteristics of Three Olive Pomace Rice Wines Brewed with Different Distiller's Yeasts", and is modified on the basis of the method. The modified chromatographic conditions are as follows: the mobile phase is: 0.14% formic acid aqueous solution: methanol = 85:15 (V:V); the flow rate is 1.0 mL / min; the injection volume is 16 μL; the column temperature is 30°C; and the hydroxytyrosol detection wavelength is 280 nm.

[0071] The DPPH free radical scavenging rate and ABTS free radical scavenging ability were detected by spectrophotometer. For specific methods, please refer to the antioxidant component detection method disclosed in "Comparison of Antioxidant Components and Activities of Two Processes of Jujube Wine" by Tang Lanfang et al.

[0072] According to GB / T 27588-2011, the sensory evaluation of olive wine soaked with different base wines was carried out. Ten evaluators with professional sensory training conducted sensory evaluation on olive wine soaked with different base wines. The scoring criteria included appearance, color, aroma and other indicators. The sensory evaluation criteria are shown in Table 2.

[0073] Table 2 Sensory evaluation standards

[0074]

[0075]

[0076] The volatile flavor components contained in the olive wine prepared from different base wines were detected by gas chromatography-mass spectrometry. The specific detection method was improved on the basis of the volatile flavor component detection method disclosed by Bai Weidong et al. in "The Effect of Raw Material Pretreatment on the Quality of Olive Wine", and the improved part was as follows: the extraction conditions were as follows: all wine samples were diluted with water to an alcohol content of 10%, 5 mL of the diluted sample was taken into a solid phase microextraction sampling bottle, and after a 50°C water bath for 10 minutes, 1.5 g NaCl and 10 mL of the internal standard (amyl acetate 2 μg / mL) were accurately measured, sealed, and headspace extracted for 35 minutes under a 65°C water bath heating condition.

[0077] Hydroxytyrosol is a polyphenol compound that is widely found in the leaves and fruits of plants of the genus Olive in the family Oleaceae. It has strong antioxidant activity and a variety of biological and pharmacological activities, and has important application value in many fields. In olive pomace, hydroxytyrosol is mainly produced by the hydrolysis of oleuropein. Figure 3The content of hydroxytyrosol in four types of olive wine was displayed. The results showed that the hydroxytyrosol content in the Maotai-flavor olive wine, the Luzhou-flavor olive wine and the Qing-flavor olive wine was all >120 mg / mL, and the hydroxytyrosol content in the Maotai-flavor olive wine was the highest, reaching 132.97 mg / mL, followed by the Luzhou-flavor and Qing-flavor olive wines, and finally the edible alcohol group.

[0078] Before soaking olive pomace with different base wines, hydroxytyrosol was detected in Maotai-flavor liquor, Luzhou-flavor liquor, Light-flavor liquor and edible alcohol. No hydroxytyrosol was detected in the four soaking base wines, indicating that all the detected hydroxytyrosol came from olive pomace, further verifying the dissolution effect during the soaking process.

[0079] DPPH free radical scavenging rate and ABTS free radical scavenging rate are common methods for determining in vitro antioxidant capacity. The higher the DPPH scavenging rate and ABTS scavenging rate, the better the antioxidant activity of the sample. The antioxidant capacity of olive wine after 35 days of soaking was determined. 0.6 mg / mL of Vc solution was tested at different dilution concentrations as a positive control for the antioxidant capacity of olive wine. Figure 4 It can be seen that the olive wine made by soaking different flavors of liquor showed a strong scavenging rate for both DPPH and ABTS free radicals, and the scavenging rate of undiluted liquor for both types of free radicals reached 75%. The scavenging rate of Vc solution and the four olive wines for both types of free radicals decreased rapidly with the increase of dilution multiples. Figure 4 A shows that when diluted 15 times, the scavenging rate of Vc solution on DPPH free radicals is 50.38%. At this time, the scavenging rates of Luzhou-flavor, Maotai-flavor, and Qing-flavor olive wines and edible alcohol olive wines on DPPH free radicals decrease the fastest, which are 45.19%, 48.27%, 45.28%, and 43.31% respectively; according to Figure 4 B shows that when diluted 30 times, the scavenging rate of Vc solution on ABTS free radicals is 51.29%. At this time, the scavenging rates of Luzhou-flavor, Maotai-flavor, and Qing-flavor olive wines and edible alcohol olive wines on ABTS free radicals decrease the fastest, which are 44.26%, 50.13%, 43.69%, and 40.99%, respectively. From the results, although the scavenging ability of Luzhou-flavor, Maotai-flavor, and Qing-flavor olive wines on DPPH and ABTS free radicals at different dilution times is almost lower than that of Vc solution, they are all higher than those of edible alcohol olive wine, among which Maotai-flavor olive wine has the highest scavenging ability.

[0080] The sensory evaluation results of olive wine are shown in Table 3 and Figure 5 shown.

[0081] Table 3 Sensory evaluation results of olive wine

[0082] type Strong aroma Sauce-flavored Light fragrance Alcohol Score <![CDATA[84.9±1.98 b ]]> <![CDATA[89.5±2.08 a ]]> <![CDATA[84.1±2.97 c ]]> <![CDATA[82±1.52 d ]]>

[0083] Note: Different letters indicate significant differences (P<0.05).

[0084] As can be seen from Table 3, the sensory score of Maotai-flavor olive wine was the highest, reaching (89.5±2.08) points, followed by Luzhou-flavor, Light-flavor and edible alcohol. Figure 5 The results showed that there was no significant difference in the color and appearance scores of the four types of olive wines. All of them were brown, clear and transparent, without obvious precipitation or suspended matter. However, in terms of aroma, taste and style, the sauce-flavored olive wine was significantly higher than the other three. This is because the main flavor of the sauce-flavored type and the olive flavor are more integrated, and the taste is richer. Relatively speaking, the olive wine soaked in edible alcohol scored significantly lower than the other three in style, taste and aroma because its base wine has a single component, resulting in a thin taste. Based on the sensory evaluation results, the sauce-flavored liquor is more suitable as the soaking base wine for olive wine.

[0085] The olive wine sample obtained after soaking for 35 days was diluted to 10% alcohol content and then the volatile flavor components were identified. Figure 6 The results showed that olive wines soaked in different base wines showed obvious differences in volatile components. All four olive wines had unique aromas. 43, 48, 39 and 21 volatile flavor substances were detected in the strong-flavor olive wine, the sauce-flavor olive wine, the light-flavor olive wine and the edible alcohol olive wine, respectively, including 18 esters, 11 alcohols, 9 aldehydes, 6 acids, 3 olefins, 3 ketones and 1 phenol. Taking the Maotai-flavor liquor with the most volatile flavor substances as an example, its high content components include ethyl caproate, ethyl butyrate, ethyl lactate, 2-4-decanal and other flavor components, which are the main flavor components of Maotai-flavor liquor. Ethyl octanoate (floral and fruity aroma), ethyl decanal (plum flower aroma), ethyl palmitate (cream aroma), ethyl phenylpropionate (floral aroma), ethyl hexadecanoate (oily flavor), citronellol (fresh rose flavor), benzoin aldehyde, caryophyllene alcohol (woody aroma), benzaldehyde (bitter almond flavor), decanal (oily flavor), α-pinene (turpentine flavor), 2-hydroxy-2-butanone (woody aroma), 2-decanone (oily flavor), 2-ethylbenzaldehyde (floral aroma), 2-furancarboxaldehyde (caramel flavor), etc., which are the characteristic flavors of olive.

[0086] In general, compared with the other three types of liquor, the contents of esters, alcohols, aldehydes and acids in the Maotai-flavor liquor are significantly higher. The increase of these substances provides a richer aroma level for the olive liquor. Considering that the Maotai-flavor base liquor is rich in flavor components, and secondly, during the soaking process of olive pomace, the dissolution of soluble components in the pomace and the complex chemical reaction with the base liquor components further increase the flavor of the liquor, which can also explain why the Maotai-flavor olive liquor has the highest sensory score. Combined with the quantitative analysis of volatile substances and the sensory evaluation results, the Maotai-flavor olive liquor shows more prominent advantages in aroma richness and flavor levels.

[0087] Example 3

[0088] The olive distillate prepared by vacuum rotary evaporation at 40°C and 120rpm in Example 1 was used to adjust the water content of the olive pomace to 60% to obtain a mixture. After adding the light-fragrance liquor to the mixture at a mass volume ratio of the mixture to the base liquor of 0.6g:1mL and stirring evenly, the mixture was allowed to stand and soak for 35d at 27°C. After the soaking, the mixture was filtered using a 0.45μm filter cloth, and the filtrate was taken. Activated carbon was added to the filtrate at a mass volume ratio of activated carbon to the filtrate of 1.0g:1L, and the mixture was treated for 4h, and the supernatant was taken to obtain olive wine.

[0089] Example 4

[0090] The olive distillate prepared by vacuum rotary evaporation at 40°C and 120rpm in Example 1 was used to adjust the water content of the olive pomace to 50% to obtain a mixture. After adding Maotai-flavor liquor to the mixture at a mass volume ratio of the mixture to the base liquor of 1.0g:1mL and stirring evenly, the mixture was allowed to stand and soak for 35d at 23°C. After the soaking, the mixture was filtered using a 0.45μm filter cloth, and the filtrate was taken. Activated carbon was added to the filtrate at a mass volume ratio of activated carbon to the filtrate of 0.6g:1L, and the mixture was treated for 6h, and the supernatant was taken to obtain olive liquor.

[0091] Example 5

[0092] The olive distillate prepared by vacuum rotary evaporation at 40°C and 120rpm in Example 1 was used to adjust the water content of the olive pomace to 60% to obtain a mixture. After adding Maotai-flavor liquor to the mixture at a mass volume ratio of the mixture to the base liquor of 0.7g:1mL and stirring evenly, the mixture was allowed to stand and soak for 35d at 27°C. After the soaking, the mixture was filtered using a 0.45μm filter cloth, and the filtrate was taken. Activated carbon was added to the filtrate at a mass volume ratio of activated carbon to the filtrate of 1.0g:1L, and the mixture was treated for 6h, and the supernatant was taken to obtain olive liquor.

[0093] As can be seen from the above embodiments, the present invention provides an olive wine and a preparation method and application thereof. The method of the present invention comprises the following steps: (1) adjusting the water content of olive pomace to 50-60% by using olive distillate to obtain a mixture; (2) soaking the mixture in base wine for 30-40 days, filtering, taking the filtrate to obtain an intermediate wine, clarifying the intermediate wine, and obtaining olive wine. The method of the present invention mainly uses olive pomace as raw material, adopts an immersion method, and uses strong-flavor liquor, sauce-flavor liquor, and light-flavor liquor as base wine to prepare the wine. The content of total sugar, total acid, total flavonoids, total phenols, and hydroxytyrosol in the prepared wine is higher than that of the wine prepared by edible alcohol. The volatile flavor substances and sensory evaluation contained in the wine prepared by using strong-flavor liquor, sauce-flavor liquor, and light-flavor liquor as base wine are also better than those of the wine prepared by edible alcohol. It provides a theoretical basis and practical guidance for the storage and utilization of olive by-products and the development of new products of olive wine.

[0094] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing olive wine, characterized in that: The steps include: (1) adjusting the water content of olive pomace to 50-60% by using olive distillate to obtain a mixture; (2) soaking the mixture in base wine for 30 to 40 days, filtering, taking the filtrate to obtain intermediate wine, clarifying the intermediate wine to obtain olive wine.

2. The preparation method according to claim 1, characterized in that: The preparation method of the olive distillate is as follows: rotary evaporating the olive waste liquid at a temperature of 40 to 50° C., taking the distillate, and obtaining the olive distillate; The olive waste liquid is waste liquid generated in the process of squeezing fresh olive fruits to prepare olive oil.

3. The preparation method according to claim 2, characterized in that: The olive pomace is the pomace produced when fresh olive fruits are squeezed to prepare olive oil.

4. The preparation method according to claim 3, characterized in that: The alcohol content of the base wine is 50-54% vol; The base liquor is light-flavor liquor, sauce-flavor liquor or strong-flavor liquor.

5. The preparation method according to claim 4, characterized in that: During the soaking in step (2), the mass volume ratio of the mixture to the base wine is 0.6-1.0 g:1 mL.

6. The preparation method according to claim 1, characterized in that: The soaking temperature in step (2) is 23-27°C.

7. The preparation method according to claim 1 or 6, characterized in that: The filtration is performed by filter cloth filtration; the pore size of the filter cloth is 0.1-0.45 μm.

8. The preparation method according to claim 1, characterized in that: The clarification step is: mixing the intermediate wine with activated carbon and treating for 4 to 8 hours; The mass volume ratio of the activated carbon and the intermediate wine is 0.6-1.0g:1L.

9. The olive wine obtained by the preparation method according to any one of claims 1 to 8, characterized in that: The content of hydroxytyrosol in the olive wine is>120 mg / mL.

10. Use of the olive wine obtained by the preparation method according to any one of claims 1 to 8 or the olive wine according to claim 9 in the preparation of products with antioxidant capacity.

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