CN105420053A - Preparation method for olive wine - Google Patents
Preparation method for olive wine Download PDFInfo
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- CN105420053A CN105420053A CN201511007245.8A CN201511007245A CN105420053A CN 105420053 A CN105420053 A CN 105420053A CN 201511007245 A CN201511007245 A CN 201511007245A CN 105420053 A CN105420053 A CN 105420053A
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- wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method for olive wine. Fresh olives and a stevia rebaudiana extracting solution are subjected to ultrasonic processing, and then inoculation, fermentation, distillation and brewing are carried out. The olive wine prepared through the method has a golden color with light rose red, tastes mellow, has prominent olive fragrance and has rose fragrance. After ultrasonic processing, there is no small-molecular-weight fusel, and the olive wine is a healthy leisure drink.
Description
Technical field
The present invention relates to a kind of preparation method of fruit wine, specifically a kind of preparation method of olive wine, belongs to brewing technical field.
Background technology
Olive is nutritious, the mineral substance such as pulp inner protein, carbohydrate, fat, vitamins C and calcium, phosphorus, iron, and wherein ascorbic content is 10 times of apple, pears, 5 times of peach, calcium content is also very high, and is easily absorbed by the body, and is especially suitable for women, children eat.Winter-spring season, chews food two or three piece of fresh olive every day, can prevent upper respiratory tract infection, therefore the reputation having " Winter-Spring olive match ginseng " among the people.Studying data at home and abroad shows also containing Scoparone in olive fruits, scopolactone, (E)-3,3-dihydroxyl-4,4-dimethoxystilbene, gallic acid, benzoaric acid, brevifolin, Quercetin 3-galactoside and some triterpene compounds, volatile oil, flavonoid compound.The traditional Chinese medical science is thought, the sweet acid of olive taste, and property is put down, people's spleen, stomach, lung channel, have clearing heat and detoxicating, relieve sore throat reduces phlegm, promote the production of body fluid to quench thirst, merit that relieving restlessness is sobered up, is applicable to swelling and pain in the throat, polydipsia, cough phlegm blood etc.
Traditional olive wine adopt fresh olive is immersed in wine liquid or with the brew of liquor-making raw material co-fermentation, it is unprocessed for soak type olive wine, still containing some material be not absorbed by the body or objectionable impuritiess.
Summary of the invention
The object of this invention is to provide a kind of preparation method of olive wine.
Technical scheme of the present invention is as follows: a kind of preparation method of olive wine, adopts following steps:
(1) new fresh olive carried out select, clean, sterilize after broken, stoning, add warm water and the olive quality 2-4 sweet Stevia extracting solution doubly of olive quality 1 ~ 2 times, with ultrasonication 20-40min, obtain sonification fluid;
(2) adding invert syrup sugar addition in sonification fluid is 22 ~ 24%, then makes total acid be 3.0-6.0g/L, pH3.3-3.7 by citric acid adjustment acidity;
(3) in 280-320g/1000L ratio inoculating active dry yeast;
(4) in temperature 18-28 DEG C, sealing and fermenting in humidity 85-95% environment, Primary Fermentation 15-20 days, secondary fermentation 20-30 days, obtains fermented liquid;
(5) filtering fermentating liquid, first carries out simple distillation by fermented juice and obtains simple distillation wine, more single wine that steams is carried out two steaming wine;
(6) two liquor is through oak barrel or oak grain ageing at least two years, adds the wine liquid that process soft water is diluted to 40%VOL, adds natural perfume, by citric acid adjust ph at 3.7-4.3, and essence filter, obtained.
Described ultrasonic frequency 50-80kHz.
Described invert syrup is the fruit glucose syrup of model F42.
Natural perfume, by ageing 40%VOL wine liquid, is respectively the rose extract of 0.1-0.3%, the brandy spices of 0.05-0.1%, the honey of 0.1-0.3%.
The olive wine that the inventive method prepares, saturating light rose-red in its golden yellow color, mellow in taste, elemi is given prominence to, and the fragrance containing rose; After supersound process, without small-molecular-weight fusel, be a kind of leisure beverage of health, for liking the selection that the human consumer of olive wine provides new.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 adopts following steps to realize the present invention:
(1) new fresh olive carried out select, clean, sterilize after broken, stoning, add the warm water of olive quality 1.5 times and the sweet Stevia extracting solution of olive quality 3 times, with the ultrasonication 30min of 60kHz frequency, obtain sonification fluid;
(2) the fruit glucose syrup sugar addition adding F42 in sonification fluid is 22 ~ 24%, then makes total acid be 4.5g/L, pH3.3-3.7 by citric acid adjustment acidity;
(3) in 3000g/1000L ratio inoculating active dry yeast;
(4) in temperature 18-28 DEG C, sealing and fermenting in humidity 85-95% environment, Primary Fermentation 15 days, secondary fermentation 30 days, obtains fermented liquid;
(5) filtering fermentating liquid, first carries out simple distillation by fermented juice and obtains simple distillation wine, more single wine that steams is carried out two steaming wine;
(6) two liquor was through oak barrel during aging 3 years, add the wine liquid that process soft water is diluted to 40%VOL, add natural perfume, natural perfume is by ageing 40%VOL wine liquid, be respectively the rose extract of 0.2%, the brandy spices of 0.05%, the honey of 0.2%, then use citric acid adjust ph 4.0, essence filter, obtained.
Embodiment 2 adopts following steps to realize the present invention:
(1) new fresh olive carried out select, clean, sterilize after broken, stoning, add the warm water of olive quality 2 times and the sweet Stevia extracting solution of olive quality 2 times, with the ultrasonication 20min of 50kHz frequency, obtain sonification fluid;
(2) the fruit glucose syrup sugar addition adding F42 in sonification fluid is 22 ~ 24%, then makes total acid be 6.0g/L, pH3.3-3.7 by citric acid adjustment acidity;
(3) in 280g/1000L ratio inoculating active dry yeast;
(4) in temperature 18-28 DEG C, sealing and fermenting in humidity 85-95% environment, Primary Fermentation 20 days, secondary fermentation 25 days, obtains fermented liquid;
(5) filtering fermentating liquid, first carries out simple distillation by fermented juice and obtains simple distillation wine, more single wine that steams is carried out two steaming wine;
(6) two liquor was through oak barrel during aging 2 years, add the wine liquid that process soft water is diluted to 40%VOL, add natural perfume, natural perfume is by ageing 40%VOL wine liquid, be respectively the rose extract of 0.1%, the brandy spices of 0.05%, the honey of 0.3%, then use citric acid adjust ph 3.7, essence filter, obtained.
Embodiment 3 adopts following steps to realize the present invention:
(1) new fresh olive carried out select, clean, sterilize after broken, stoning, add the warm water of olive quality 1 times and the sweet Stevia extracting solution of olive quality 4 times, with the ultrasonication 40min of 80kHz frequency, obtain sonification fluid;
(2) the fruit glucose syrup sugar addition adding F42 in sonification fluid is 22 ~ 24%, then makes total acid be 3.0g/L, pH3.3-3.7 by citric acid adjustment acidity;
(3) in 320g/1000L ratio inoculating active dry yeast;
(4) in temperature 18-28 DEG C, sealing and fermenting in humidity 85-95% environment, Primary Fermentation 15 days, secondary fermentation 20 days, obtains fermented liquid;
(5) filtering fermentating liquid, first carries out simple distillation by fermented juice and obtains simple distillation wine, more single wine that steams is carried out two steaming wine;
(6) two liquor was through oak grain ageing 4 years, add the wine liquid that process soft water is diluted to 40%VOL, add natural perfume, natural perfume is by ageing 40%VOL wine liquid, be respectively the rose extract of 0.3%, the brandy spices of 0.1%, the honey of 0.1%, then use citric acid adjust ph 4.3, essence filter, obtained.
Claims (4)
1. a preparation method for olive wine, is characterized in that: adopt following steps:
(1) new fresh olive carried out select, clean, sterilize after broken, stoning, add warm water and the olive quality 2-4 sweet Stevia extracting solution doubly of olive quality 1 ~ 2 times, with ultrasonication 20-40min, obtain sonification fluid;
(2) adding invert syrup sugar addition in sonification fluid is 22 ~ 24%, then makes total acid be 3.0-6.0g/L, pH3.3-3.7 by citric acid adjustment acidity;
(3) in 280-320g/1000L ratio inoculating active dry yeast;
(4) in temperature 18-28 DEG C, sealing and fermenting in humidity 85-95% environment, Primary Fermentation 15-20 days, secondary fermentation 20-30 days, obtains fermented liquid;
(5) filtering fermentating liquid, first carries out simple distillation by fermented juice and obtains simple distillation wine, more single wine that steams is carried out two steaming wine;
(6) two liquor is through oak barrel or oak grain ageing at least two years, adds the wine liquid that process soft water is diluted to 40%VOL, adds natural perfume, by citric acid adjust ph at 3.7-4.3, and essence filter, obtained.
2. preparation method according to claim 1, is characterized in that: described ultrasonic frequency 50-80kHz.
3. preparation method according to claim 1, is characterized in that: described invert syrup is the fruit glucose syrup of model F42.
4. preparation method according to claim 1, is characterized in that: described natural perfume, by ageing 40%VOL wine liquid, is respectively the rose extract of 0.1-0.3%, the brandy spices of 0.05-0.1%, the honey of 0.1-0.3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511007245.8A CN105420053A (en) | 2015-12-30 | 2015-12-30 | Preparation method for olive wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511007245.8A CN105420053A (en) | 2015-12-30 | 2015-12-30 | Preparation method for olive wine |
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| CN105420053A true CN105420053A (en) | 2016-03-23 |
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| CN201511007245.8A Pending CN105420053A (en) | 2015-12-30 | 2015-12-30 | Preparation method for olive wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085743A (en) * | 2016-08-31 | 2016-11-09 | 苏州苏东庭生物科技有限公司 | A kind of fermented type cider processing technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102943016A (en) * | 2012-11-15 | 2013-02-27 | 江苏科技大学 | Method for brewing strawberry fruit wine by ultrasonic waves |
| CN103695251A (en) * | 2014-01-14 | 2014-04-02 | 高州市和友酒业有限公司 | Method for preparing olive brandy from fresh olives |
| CN104789419A (en) * | 2015-04-22 | 2015-07-22 | 李桂斌 | Maca wine and production method thereof |
| CN104845806A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of SuanZaoRen health wine |
-
2015
- 2015-12-30 CN CN201511007245.8A patent/CN105420053A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102943016A (en) * | 2012-11-15 | 2013-02-27 | 江苏科技大学 | Method for brewing strawberry fruit wine by ultrasonic waves |
| CN103695251A (en) * | 2014-01-14 | 2014-04-02 | 高州市和友酒业有限公司 | Method for preparing olive brandy from fresh olives |
| CN104789419A (en) * | 2015-04-22 | 2015-07-22 | 李桂斌 | Maca wine and production method thereof |
| CN104845806A (en) * | 2015-05-06 | 2015-08-19 | 柳州仙鼎酒厂 | Production method of SuanZaoRen health wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085743A (en) * | 2016-08-31 | 2016-11-09 | 苏州苏东庭生物科技有限公司 | A kind of fermented type cider processing technology |
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Application publication date: 20160323 |
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