CN101805681A - Production method for manually fermenting fruit juice wine by using olive pure fruit juice - Google Patents
Production method for manually fermenting fruit juice wine by using olive pure fruit juice Download PDFInfo
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- CN101805681A CN101805681A CN 201010138662 CN201010138662A CN101805681A CN 101805681 A CN101805681 A CN 101805681A CN 201010138662 CN201010138662 CN 201010138662 CN 201010138662 A CN201010138662 A CN 201010138662A CN 101805681 A CN101805681 A CN 101805681A
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Abstract
The invention discloses a production method for manually fermenting a fruit juice wine by using an olive pure fruit juice. The fruit juice wine consists of the olive pure fruit juice, white granulated sugar, citric acid, a fruit wine pure strain yeast and a preparation yeast. The method comprises the following steps of: extracting and separating olive oil; treating a fresh fruit juice by using a 200-mesh stainless steel wire screen; heating the fruit juice to remove oil and residues; adjusting components of the fruit juice; adding the white granulated sugar and the citric acid into the fruit juice, and adjusting the acidity of the mixture after the white granulated sugar and the citric acid are dissolved in the fruit; when the mixture is cooled, pouring a seeding yeast liquor into the fruit juice with adjusted components to finish the main fermentation; pouring an original liquor into a jar for storage so as to perform after-fermentation and barrel-changing aging; after performing the aging for 30 days, performing clarification treatment; allocating the alcohol content of a raw wine, and filtering the wine by using an ultramicropore filter; and performing bottling and sterilization. The olive fruit juice wine has the advantages of low alcohol content, flexible vinosity, moderate acidity and soft mouthfeel, keeps a special olive fragrance and a mellow and normal bouquet, has the effects of cooling and refreshing, removing summer heat and moistening one's throat, and is a manual fermentation fruit juice wine with a natural olive fragrance flavor.
Description
Technical field
The invention belongs to fruit wine brewage field, relate in particular to a kind of production method of utilizing Fructus oleae europaeae absolute juice artificial fermentation fruit juice wine.
Background technology
The Fructus oleae europaeae plantation is the mainstay industry of Longnan Prefecture, Gansu economic fruit, also is the emphasis poverty alleviation and the development project of country and provincial government, and the Fructus oleae europaeae product-sweet oil of its production has formed kiloton, and starting material are very abundant; At present, the manufacturing enterprise of the Fructus oleae europaeae of being engaged in has possessed certain processing scale, and most enterprises are to make production marketing markets such as sweet oil, medicine, healthcare products, fine instrument lubricant and various makeup.But, the absolute juice of last kiloton Fructus oleae europaeae is not utilized by Fructus oleae europaeae manufacturing enterprise as yet and develops, and arbitrarily discharge inflow farmland and river as waste material, directly influence and pollute the environment of periphery, and as waste disposal also be very unfortunate, if consider that as manufacturer's blowdown must need to drop into a large amount of funds handles again, this also is the difficult problem of bad solution in the short duration.
The nutrition of Fructus oleae europaeae absolute juice is very abundant, shows according to monitoring analysis, contains organic material 15%, nitrogen material 1.2-2.4% wherein, glucose 2%, N.F,USP MANNITOL 4%; The organic acid 1.5% that contains needed by human body, wherein, mainly with sulfonic acid, fumaric acid, R-Glyceric acid, lactic acid, pectin, propanedioic acid, the third three antelope acid, oxalic acid, trace element, content is P
2OS 13.7%, K
2O47%, CaO calcium oxide 5.85%, CO 20.7%, SIO
20.3%, MgO 13.5%, Feo 0.65%, vitamin c 12.2%, Na
2O 6.53% (milligram) etc.
At present, that has made public utilizes Fructus oleae europaeae system wine method more, multiple preparation scheme is arranged, existing Chinese patent CN1034755, name is called the patented technology of " production technique of olive fruit wine and prescription ", related is to adopt olive really to wash impurity elimination, and fragmentation, dipping and the supernatant liquor of getting after steeping clearly carry out inverted engine, clarify, filter, blend, allocate and make fruit wine.Invention disclosed patent, application number 200810150071.4, name is called the patented technology of " method of utilizing Fructus oleae europaeae fruit juice and pomace brewing fermentation olive wine ", is to utilize fruit juice and pomace to cooperate the fermentation olive liquor of fermentative production with other auxiliary material for raw material.Application number 200810029742.1, name are called " a kind of preparation method of olive wine " this patented technology and adopt the olive raw materials pretreatment to get olive pulp, and dry olive pulp adds the preparation method that liquor soaks in the dried olive pulp.Its purpose of aforesaid method all is that the beneficiating ingredient with olive fruit is dissolved in and is convenient to people in the wine and drinks absorption.But, also do not have so far directly to adopt absolute juice to carry out the fruit juice wine beverage that yeast fermentation is produced.
Summary of the invention
The objective of the invention is, one helps enterprise to solve the difficult problem of blowdown, and fruit juice is turned waste into wealth, and next makes full use of the beneficiating ingredient of Fructus oleae europaeae fruit juice; Provide a kind of Fructus oleae europaeae absolute juice that utilizes to carry out the fruit juice wine beverage that the artificial fermentation produces for raw material, this fruit juice wine need not add other essence, spices and material for this reason.Its production method is simple, processing ease, less investment, instant effect.
The production method of the artificial fermenting fruit juice wine of the present invention comprises the steps:
A, selection fruit juice: select behind stainless steel press apparatus extraction separation sweet oil, the new fruit drink after handling by 200 order stainless steel meshs again is stand-by;
B, heat treated: the new fruit drink that will get ready is contained in aluminium matter or the xyloid container, and through being steam heated to 70 ℃, constant temperature was in time removed oily foam and slag clean after 30 minutes;
C, adjustment composition: when the fruit juice temperature of heating reaches 30 ℃, at first adjust fruit juice constituents, progressively the white sugar with 4-5% slowly adds, and stirs, and makes it to quicken to melt, and simultaneously citric acid is transferred to acidity in 0.7%, must adjust back fruit juice;
D, former wine fermentation: when temperature is cooled to below 30 ℃, ferment in will the distiller's yeast liquid of the 5-10% disposable fruit juice of pouring into after adjusting composition, leavening temperature is controlled at 20-25 ℃, the highlyest is no more than 32 ℃, seal a mouthful fermentation of 7-12 days of process again, need stir once every day during this time, treat that temperature descends, wine liquid presents clear state, the residual sugar amount is below 0.4%, the wine degree is more than 16.5 °, and Primary Fermentation finishes, and promptly gets original wine;
E, secondary fermentation and ageing: the gained original wine poured in the cylinder store, carry out secondary fermentation and change a barrel ageing, must guarantee to seal tight, temperature is controlled in 10-18 ℃, static storage 20-30 days;
F, clarifying treatment: will filter clarifying treatment through 200 purpose stainless steel meshs again through after 30 days the ageing;
G, allotment: after former wine wine degree transferred to 16 degree, after filtering through the ultramicropore strainer again this product;
H, can sterilization: by the metering filling machine products obtained therefrom is carried out can, the water of putting into 70 ℃ after can is good carried out water bath with thermostatic control 30 minutes, reached germ-resistant purpose; Be finished wine after packing again.
Described yeast preparation adopts the Lu to make 2.089 pure strains-fruit wine yeast, carries out enlarged culturing.
The training system of described distiller's yeast adopt to be adjusted fruit juice behind the composition as the enlarged culturing base, and 1000 milliliters of triangular flask seeds with enlarged culturing after good are poured the cultivation that vat carries out distiller's yeast into; Inoculum size was cultivated 48 hours in 25-30 ℃ temperature by 10%, was distiller's yeast.
The beneficial effect of the artificial fermenting fruit juice wine of the present invention is: be that main raw material carries out the fruit juice wine that the artificial fermentation produces with the absolute juice, the wine degree is low, kept the fragrant aroma positive of peculiar olive with alcohol, vinosity is submissive, sour-sweet moderate, mouthfeel is soft, has effect refrigerant, that relieve summer heat, wet one's whistle, is a kind of artificial fermentation's fruit juice wine that keeps natural olive fragrant breeze flavor.
Embodiment
The invention will be further described below by specific embodiment
The production method of the artificial fermenting fruit juice wine of the present invention is as follows:
1, select fruit juice: select behind stainless steel press apparatus extraction separation sweet oil, the new fruit drink after handling by 200 order stainless steel meshs again is stand-by; Require the new fruit drink can not be contaminated, will keep the disinfecting of operating environment simultaneously.
2, heat treated: the new fruit drink of ready for use is contained in aluminium matter or the xyloid container, and through being steam heated to 70 ℃, constant temperature was in time removed clean oil foam and slag after 30 minutes; In order to avoid fermentation is polluted and difficulty the influence that brings mouthfeel and smell to product.Crucial is, has only the processing after absolute juice heated, and could remove residual oily foam; Here temperature and time requires control, if temperature is too high, oily foam is indivisible, will destroy nutritive ingredient; Overlong time, acidity is too high, and fermentation is had inhibition, and not thorough, does not finally reach the quality product requirement.
3, adjust composition: at first adjust fruit juice constituents, when temperature reached 30 ℃, progressively the white sugar with 4-5% slowly added, and gave stirring, quickened to melt, and simultaneously citric acid was transferred to acidity in 0.7%, promptly got to adjust back fruit juice.
4, former wine fermentation: in the time of below the temperature to 30 to be cooled ℃, disposable distiller's yeast liquid with 5-10% is poured in the fruit juice after adjusting composition and is fermented, and leavening temperature is controlled at 20-25 ℃, the highlyest is no more than 32 ℃, seal a mouthful fermentation of 7-12 days of process, need stir once every day, treats that temperature descends, and the wine liquid of this moment presents clear state, the residual sugar amount is below 0.4%, the wine degree is more than 16.5 °, and Primary Fermentation finishes, and promptly gets original wine.
5, secondary fermentation and ageing: the gained original wine poured in the cylinder store, carry out secondary fermentation and change a barrel ageing, must guarantee to seal tight, temperature is controlled in 10-18 ℃, static storage 20-30 days.
6, clarifying treatment: will filter clarifying treatment through 200 purpose stainless steel meshs again through after 30 days the ageing.
7, allocate: after former wine wine degree is transferred to 16 degree, get this product after filtering through the ultramicropore strainer again;
8, can sterilization: by the metering filling machine products obtained therefrom is carried out can, the water of putting into 70 ℃ after can is good carried out water bath with thermostatic control 30 minutes, reached germ-resistant purpose; Be finished wine after packing again.
The yeast preparation
Adopt the Lu to make 2.089 pure strains (fruit wine yeast) and carry out enlarged culturing.
Distiller's yeast training system
Adopt to adjust fruit juice behind the composition as the enlarged culturing base, 1000 milliliters of triangular flask seeds with enlarged culturing after good are poured the cultivation that vat carries out distiller's yeast into; Inoculum size was cultivated 48 hours in 25-30 ℃ temperature by 10%, was distiller's yeast.
Prepared Fructus oleae europaeae fruit juice wine, through to product quality indicator, physical and chemical index and hygienic requirements, its result meets state health standards, and its technical indicator reaches the listed index of following table:
Table 1
| Index name | The Oranoleptic indicator |
| Color and luster | Bright-coloured scarlet, look muddy, and clear is glossy, does not have obvious suspended substance and precipitation |
| Fragrance | Have elegantly, have the fragrant aroma positive of olive with alcohol |
| Taste | Vinosity is submissive, and is sour-sweet moderate, strong tasty and refreshing, has the typical style of Fructus oleae europaeae absolute juice wine |
Table 2
| Project | Physical and chemical index |
| Ethanol content (V/V) | ??16.0±1.0％ |
| Total reducing sugar (with glucose meter) | ??40±10％ |
| Total acid (with citrometer) | ??6.0±1.0％ |
| Volatile acid (with acetometer) | ??≤1.1g/l |
| Iron (Fe meter) | ??≤8.0mg/l |
| Total sulfur dioxide | ??≤250mg/l |
| Sugar-free extract | ??＞12g/l |
Table 3
| Project | Sanitary index |
| Plumbous (in Pb) | ??≤0.5mg/l |
| Total plate count | ≤ 50/ml |
| Coliform | ≤ 3/100ml |
In sum, the fruit juice wine beverage that utilizes the Fructus oleae europaeae absolute juice to produce for raw material, its nutritive value is very abundant, does not need to add other essence, spices and material; As long as in the artificial preparation process, fermentation and storage vessel and production unit thereof adopt organic material and natural utensil, and adopt the sterilization of High Temperature Sterilization method, just can reach the purpose of the senior fruit juice wine of preparation.
Claims (3)
1. production method of utilizing Fructus oleae europaeae absolute juice artificial fermentation fruit juice wine, it is characterized in that: its production method comprises the steps:
A. select fruit juice: select behind stainless steel press apparatus extraction separation sweet oil, the new fruit drink after handling by 200 order stainless steel meshs again is stand-by;
B. heat treated: the new fruit drink that will get ready is contained in aluminium matter or the xyloid container, and through being steam heated to 70 ℃, constant temperature was in time removed oily foam and slag clean after 30 minutes;
C. adjust composition: when the fruit juice temperature of heating reaches 30 ℃, at first adjust fruit juice constituents, progressively the white sugar with 4-5% slowly adds, and stirs, and makes it to quicken to melt, and simultaneously citric acid is transferred to acidity in 0.7%, must adjust back fruit juice;
D. former wine fermentation: when temperature is cooled to below 30 ℃, ferment in will the distiller's yeast liquid of the 5-10% disposable fruit juice of pouring into after adjusting composition, leavening temperature is controlled at 20-25 ℃, the highlyest is no more than 32 ℃, seal a mouthful fermentation of 7-12 days of process again, need stir once every day during this time, treat that temperature descends, wine liquid presents clear state, the residual sugar amount is below 0.4%, the wine degree is more than 16.5 °, and Primary Fermentation finishes, and promptly gets original wine;
E. secondary fermentation and ageing: the gained original wine poured in the cylinder store, carry out secondary fermentation and change a barrel ageing, must guarantee to seal tight, temperature is controlled in 10-18 ℃, static storage 20-30 days;
F. clarifying treatment: will filter clarifying treatment through 200 purpose stainless steel meshs again through after 30 days the ageing;
G. allocate: after former wine wine degree is transferred to 16 degree, get this product after filtering through the ultramicropore strainer again;
H. can sterilization: by the metering filling machine products obtained therefrom is carried out can, the water of putting into 70 ℃ after can is good carried out water bath with thermostatic control 30 minutes, reached germ-resistant purpose; Be finished wine after packing again.
2. a kind of production method of utilizing Fructus oleae europaeae absolute juice artificial fermentation fruit juice wine according to claim 1 is characterized in that described yeast preparation, adopts the Lu to make 2.089 pure strains-fruit wine yeast, carries out enlarged culturing.
3. a kind of production method of utilizing Fructus oleae europaeae absolute juice artificial fermentation fruit juice wine according to claim 1, the training system that it is characterized in that described distiller's yeast, fruit juice behind the employing adjustment composition is as the enlarged culturing base, 1000 milliliters of triangular flask seeds with enlarged culturing after good are poured the cultivation that vat carries out distiller's yeast into; Inoculum size was cultivated 48 hours in 25-30 ℃ temperature by 10%, was distiller's yeast.
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|---|---|---|---|
| CN 201010138662 CN101805681B (en) | 2010-04-01 | 2010-04-01 | Production method for manually fermenting fruit juice wine by using olive pure fruit juice |
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|---|---|---|---|
| CN 201010138662 CN101805681B (en) | 2010-04-01 | 2010-04-01 | Production method for manually fermenting fruit juice wine by using olive pure fruit juice |
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| CN101805681A true CN101805681A (en) | 2010-08-18 |
| CN101805681B CN101805681B (en) | 2013-03-13 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131592A (en) * | 2013-03-05 | 2013-06-05 | 广元市荣生源食品有限公司 | Method for producing olive wine by using olive fruit juice through fermentation |
| CN105524791A (en) * | 2016-02-01 | 2016-04-27 | 四川天源油橄榄有限公司 | Method for brewing olive wine by utilizing fruit juice and pomace of olive |
| CN105543040A (en) * | 2016-02-01 | 2016-05-04 | 四川天源油橄榄有限公司 | Method for producing high-quality olive wine through fermenting olea europaea |
| CN106497729A (en) * | 2016-11-22 | 2017-03-15 | 德保县广鑫贸易有限公司 | A kind of brewing method of olive fruit fermented wine |
| CN109797075A (en) * | 2019-03-22 | 2019-05-24 | 李振锋 | Olive fruit wine production technology |
-
2010
- 2010-04-01 CN CN 201010138662 patent/CN101805681B/en active Active
Non-Patent Citations (2)
| Title |
|---|
| 《葡萄酒生产技术及饮食指南》 19990530 康明宫 《葡萄酒生产技术及饮食指南》 化工出版社 , 1 * |
| 《酿酒科技》 19900308 邹学友 用油橄榄的果汁废液制酒的研究 , 第02期 2 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103131592A (en) * | 2013-03-05 | 2013-06-05 | 广元市荣生源食品有限公司 | Method for producing olive wine by using olive fruit juice through fermentation |
| CN105524791A (en) * | 2016-02-01 | 2016-04-27 | 四川天源油橄榄有限公司 | Method for brewing olive wine by utilizing fruit juice and pomace of olive |
| CN105543040A (en) * | 2016-02-01 | 2016-05-04 | 四川天源油橄榄有限公司 | Method for producing high-quality olive wine through fermenting olea europaea |
| CN105543040B (en) * | 2016-02-01 | 2018-06-22 | 四川天源油橄榄有限公司 | A kind of method using olive fermenting and producing high-quality olive wine |
| CN105524791B (en) * | 2016-02-01 | 2018-06-29 | 四川天源油橄榄有限公司 | A kind of method for brewing olive wine using olive fruit juice and pomace |
| CN106497729A (en) * | 2016-11-22 | 2017-03-15 | 德保县广鑫贸易有限公司 | A kind of brewing method of olive fruit fermented wine |
| CN109797075A (en) * | 2019-03-22 | 2019-05-24 | 李振锋 | Olive fruit wine production technology |
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| CN101805681B (en) | 2013-03-13 |
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Effective date of registration: 20200907 Address after: 746000 Jishiba Street Office, Wudu District, Longnan City, Gansu Province Patentee after: Longnan Longjin Garden Olive Development Co.,Ltd. Address before: 746000 walnut industry development center, forestry bureau, Wudu District, Longnan, Gansu Patentee before: Liu Quan |
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