CN105524791A - Method for brewing olive wine by utilizing fruit juice and pomace of olive - Google Patents
Method for brewing olive wine by utilizing fruit juice and pomace of olive Download PDFInfo
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- CN105524791A CN105524791A CN201610068651.3A CN201610068651A CN105524791A CN 105524791 A CN105524791 A CN 105524791A CN 201610068651 A CN201610068651 A CN 201610068651A CN 105524791 A CN105524791 A CN 105524791A
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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
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- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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
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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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Abstract
The invention discloses a method for brewing olive wine by utilizing fruit juice and pomace of olive. The method comprises the steps of harvesting olive, cold pressing, fermenting the fruit juice, fermenting the pomace, distilling and blending. According to the method, the fruits of olive with the ripeness in the second period are adopted as the wine brewing raw material, the fruits in the period are rich in aroma, moderate in oil content, and high in polyphenol content, and therefore, the quality of the fruit wine can be guaranteed; the pomace of olive is reasonably utilized, through the fermentation method, on one hand, the produced wine is rich in the aroma of the pomace, on the other hand, the degradation degree of the pomace can be improved, and therefore, a good foundation is laid for the utilization of the pomace as a feed or a fertilizer in the later stage; the separated pomace fermentation technology after oil-water separation is adopted, therefore, the bitter taste of the wine generated by fermentation and doped with the pomace is avoided, meanwhile, the low-temperature distillation technology is adopted, therefore, the prepared olive wine is rich in aroma, and the bitter mouthfeel is reduced; the technology of blending the aged fruit wine and distilled liquor is adopted, so that the aroma components in the fruit wine are rich, and the content of flavouring materials in the olive wine is high, therefore, the typicalness of the olive wine is outstanding.
Description
Technical field
The invention belongs to fruit wine brewage field, be specifically related to a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine.
Background technology
Fructus oleae europaeae was introduced a fine variety in Kaijiang County, Sichuan Province from 1974, within 1985, be defined as " Fructus oleae europaeae Base Counties " by the People's Government of Sichuan Province, the geographical environment of its uniqueness and weather condition are suitable for Fructus oleae europaeae plantation growth, and particularly the calcium content of Purple Shale has exceeded Mediterranean Sea.Olea europaea fruit contains higher saturated fatty acid, oleic acid, linolic acid, linolenic acid, containing abundant multivitamin, containing abundant calcium, iron, carotene, the effect having again that heat-clearing solution wets, rises to quench the thirst in Tianjin, the appetizing of flat liver, moistening lung enriching yin, dissolving phlegm are regulated the flow of vital energy, treat swelling and pain in the throat and removing toxic substances, relieve the effect of alcohol, because of but be a kind ofly highly beneficially worth and be of value to the fruit thing of HUMAN HEALTH; Nutritive value contained by its sweet oil and magical nourishing function, more and more obtain the common favor of compatriots in recent years.
Olea europaea fruit oil yield is about 15%, and its fruit juice accounts for 50%, and fruit juice accounts for 35%; Though Fructus oleae europaeae fruit juice bitter taste is heavy, containing multiple nutritional components; In every 100 grams of fruit juice sugary 9 grams, organic acid 0.5-1.5 gram, protein and amino acid/11 .2-2.4 gram, phenols 1-1.5 gram, 1.8 grams, mineral substance, and containing more vitamins C, B1, B2, E, K, PP etc.According to records nineteen fifty-nine moral Caro and Li Gao Rigen verify reality factually, containing a kind of material of antibacterial activity in olea europaea fruit juice, containing multiple nutritional components; Therefore, external Italian and Albanian claim this fruit juice to be nutritive water for many years.Meanwhile, in olive pomace, also lixiviate can go out fruit juice, the sweet oil of about 3-4% can also be extracted after processing.
Fructus oleae europaeae mellow fruit is divided into 3 periods.1st phase, the color of fruit becomes light green from sap green, and pericarp is covered with spot, and pulp light green is hard, and oleaginousness is not high, suitable for making can.2nd phase, fruit surface is brown, and pulp becomes light red gradually, slightly soft, and oleaginousness is high compared with the 1st phase, and pinching fruit with hand can be fuel-displaced, and oily taste is good, micro-in green, suitable for making preserved fruit, can, wine brewing.3rd phase, fruit colour is dark, and pulp atropurpureus is slightly soft, succulence, and slightly pinching fruit with hand can go out fruit juice, and oleaginousness is the highest, and taste is good, yellow, for oil expression.For the olea europaea fruit of the wine that extracts oil, produces in oil water separation process, can produce a large amount of fruit juice, pomace, current processing mode is fruit juice, direct discharging of waste water, the dry afterfire of pomace or form fertilizer, and utilization ratio is low and easily pollute.Fermented wine brewageed by the fruit juice utilizing the oil expression of ripening degree the 3rd olea europaea fruit in period to produce, and oil is highly seasoned, and quality is bad.Ripe second period olea europaea fruit oleaginousness moderate, the smell of fruits is very sweet, and crushing juice rate is high, and Oleuropein in fruit, Hydroxytyrosol equal size are high, fruit juice fermentation wine quality better, but fruit juice fermentation wine Fructus oleae europaeae fruity flavor characteristic is not obvious.Olive pomace is pained, and by pomace and fruit juice wine that mixed fermentation is produced, low quality, should not adopt band slag zymotechnique.
At present, that has announced utilizes the method for Fructus oleae europaeae alcoholic more, the Chinese patent being 201210365358.5 as application number discloses the method brewageing olive fruit wine with olea europaea fruit juice, application number be 200810150071.4 Chinese patent disclose utilize the method for Fructus oleae europaeae fruit juice and pomace brewing fermentation Fructus oleae europaeae wine, application number be 201010138662.7 Chinese patent disclose the production method utilizing Fructus oleae europaeae absolute juice artificial fermentation fruit juice wine.Above-mentioned patent all utilizes olea europaea fruit alcoholic, or produce wine with fruit juice fermentation, or with base steeping in wine soaked liquor, or soak pomace alcoholic with fruit juice fermentation in conjunction with base wine, but all do not distinguish the difference of oil expression, liquor-making raw material ripening degree, pomace utilizes and is only limitted to soak alcoholic, assorted highly seasoned, Fructus oleae europaeae fruital is easily covered, and finished wine Fructus oleae europaeae odour characteristics is not true to type.
Summary of the invention
The object of the invention is to the shortcoming overcoming prior art, a kind of method that flavor and fragrance substance content is high, utilize Fructus oleae europaeae fruit juice and pomace brew olive wine is provided.
Object of the present invention is achieved through the following technical solutions: a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine, and it comprises the following steps:
S1. recovery of oil olive: choosing ripening degree at the Fructus oleae europaeae fruit in the second period is liquor-making raw material, and described second period is annual 9 ~ October;
S2. cold press: Fructus oleae europaeae is carried out cold press at the temperature of≤30 DEG C, oily water separation fruit juice also collects pomace, for subsequent use;
S3. fermented juice: add sulfurous gas, activated yeast, sticky rice wine in fruit juice is 12 ~ 14% at the temperature bottom fermentations of 25 ~ 30 DEG C to the alcoholic strength of fermented liquid, hides 3 ~ 5 years, obtain ageing wine after filtering fermentation liquor to ageing tank storage;
S4. to ferment pomace: add activated yeast, water by the pomace of step S2, at the temperature bottom fermentation 5 ~ 9d of 25 ~ 30 DEG C after stirring;
S5. distill: after pomace fermentation ends, proceeded in matrass by the pomace of fermentation and carry out low-temperature distillation, the temperature of described low-temperature distillation is 22 ~ 28 DEG C, obtains the liquor that alcoholic strength is 55 ~ 60%;
S6. blend: ageing wine and liquor are blent, the volume ratio of described ageing wine and liquor is 180 ~ 220:1, obtained Fructus oleae europaeae wine.
Further, the sulfurous acid that sulfurous gas described in step S3 adopts foodstuff additive fruit wine special or potassium pyrosulfite, sulfurous gas add-on is 70 ~ 90mg/L.
Further, described activation mixed yeast is Angel Yeast, and the add-on of activation mixed yeast is 0.05 ~ 0.1% of juice weight.
Further, the weight ratio of fruit juice described in step S3 and sticky rice wine is 10:5 ~ 8.
Further, the weight ratio of pomace described in step S4 and water is 1:1.
In the present invention, sticky rice wine adopts following methods preparation:
1. glutinous rice is soaked 12-16h in the water of 23-28 DEG C, twist with the fingers the grain of rice with hand and to be brokenly as the criterion, be washed till without white slurry with tap water;
2. equably by glutinous rice in stainless steel steamer, require that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and not stick with paste, loose evenly, then by about its natural spreading for cooling to 35 DEG C;
3. take that the rice of glutinous rice quality 0.3-0.5% is bent or head mold is bent, add in rice by 2/3 of its saccharifying koji total requiremants, fully mix thoroughly, the cylinder that falls, nest, nest be funnel-form, loose and do not collapse.Compacting surface gently, sprinkles remaining saccharifying agent.Be incubated saccharification at being placed in 28-30 DEG C, to have the mash of 4/5 volume in funnel-form meal nest or be almost full of mash, fragrant and sweet strong, without when aroma or the slight aroma of tool, the time is 36-48h, now sticky rice wine converge in sugar content should more than 35%.
The present invention has the following advantages:
1. the present invention adopts the fruit in Fructus oleae europaeae ripening degree second period as liquor-making raw material, and the smell of fruits is very sweet for the fruit of this phase, and oleaginousness is moderate, and polyphenol content is high, therefore, ensures fruit wine quality;
2. the present invention is by olive pomace Appropriate application, and by the mode of fermentation, produce wine enrichment pomace fragrance on the one hand, improve pomace palliating degradation degree on the other hand, basis is carried out in the utilization making feed or fertilizer for its later stage;
3. the present invention adopts the independent zymotechnique of pomace after oily water separation, avoids the fermentation of band slag to produce wine and produces bitter taste, adopt cryogenic distillation process, obtained olive wine enrichment fragrance simultaneously, reduce pained mouthfeel;
4. the present invention adopts ageing fruit wine and liquor blending process, has enriched aroma component in fruit wine, makes flavor and fragrance substance content in its Fructus oleae europaeae wine high, and therefore the typicalness of olive wine is given prominence to.
Embodiment
Below in conjunction with embodiment, the present invention will be further described, and protection scope of the present invention is not limited to the following stated.
Embodiment 1: a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine, it comprises the following steps:
S1. recovery of oil olive: gathering ripening degree at the Fructus oleae europaeae fruit in the second period in annual September is liquor-making raw material;
S2. cold press: Fructus oleae europaeae is carried out cold press at the temperature of 30 DEG C, oily water separation fruit juice also collects pomace, for subsequent use;
S3. fermented juice: add sulfurous gas, activated yeast, sticky rice wine in fruit juice, the weight ratio of described fruit juice and sticky rice wine is 10:5, be 12% at the temperature bottom fermentations of 25 DEG C to the alcoholic strength of fermented liquid, hide 3 years to ageing tank storage after filtering fermentation liquor, obtain ageing wine; Wherein, the sulfurous acid that sulfurous gas adopts foodstuff additive fruit wine special, sulfurous gas add-on is 70mg/L; Described activated yeast is Angel Yeast, and the add-on of activated yeast is 0.05% of juice weight;
Sticky rice wine adopts following methods preparation: glutinous rice is soaked 12-16h in the water of 23 DEG C, twists with the fingers the grain of rice and to be brokenly as the criterion with hand, is washed till without white slurry with tap water; Equably by glutinous rice in stainless steel steamer, require that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and not stick with paste, loose evenly, then by about its natural spreading for cooling to 35 DEG C; Take the meter Qu of glutinous rice quality 0.3%, add in rice, fully mix thoroughly 2/3 of its saccharifying koji total requiremants, the cylinder that falls, nest, nest is funnel-form, pine and do not collapse.Compacting surface gently, sprinkles remaining saccharifying agent.Be incubated saccharification at being placed in 28-DEG C, to have the mash of 4/5 volume in funnel-form meal nest or be almost full of mash, fragrant and sweet strong, without when aroma or the slight aroma of tool, the time is 36-h, now sticky rice wine converge in sugar content should more than 35%;
S4. to ferment pomace: add activated yeast, water by the pomace of step S2, at the temperature bottom fermentation 5d of 25 DEG C after stirring; Wherein, the weight ratio of described pomace and water is 1:1;
S5. distill: after pomace fermentation ends, proceeded in matrass by the pomace of fermentation and carry out low-temperature distillation, the temperature of described low-temperature distillation is 22 DEG C, obtains the liquor that alcoholic strength is 55%;
S6. blend: ageing wine and liquor are blent, the volume ratio of described ageing wine and liquor is 180:1, obtained Fructus oleae europaeae wine.
Embodiment 2: a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine, it comprises the following steps:
S1. recovery of oil olive: gathering ripening degree at the Fructus oleae europaeae fruit in the second period in annual October is liquor-making raw material;
S2. cold press: Fructus oleae europaeae is carried out cold press at the temperature of 28 DEG C, oily water separation fruit juice also collects pomace, for subsequent use;
S3. fermented juice: add sulfurous gas, activated yeast, sticky rice wine in fruit juice, the weight ratio of described fruit juice and sticky rice wine is 10:8, be 14% at the temperature bottom fermentations of 30 DEG C to the alcoholic strength of fermented liquid, hide 5 years to ageing tank storage after filtering fermentation liquor, obtain ageing wine; Wherein, the potassium pyrosulfite that sulfurous gas adopts foodstuff additive fruit wine special, sulfurous gas add-on is 90mg/L; Described activated yeast is Angel Yeast, and the add-on of activated yeast is 1.0% of juice weight;
Sticky rice wine adopts following methods preparation: glutinous rice is soaked 16h in the water of 8 DEG C, twists with the fingers the grain of rice and to be brokenly as the criterion with hand, is washed till without white slurry with tap water; Equably by glutinous rice in stainless steel steamer, require that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and not stick with paste, loose evenly, then by about its natural spreading for cooling to 35 DEG C; The head mold taking glutinous rice quality 0.5% is bent, and add in rice by 2/3 of its saccharifying koji total requiremants, fully mix thoroughly, the cylinder that falls, nest, nest be funnel-form, loose and do not collapse.Compacting surface gently, sprinkles remaining saccharifying agent.Be incubated saccharification at being placed in 30 DEG C, to have the mash of 4/5 volume in funnel-form meal nest or be almost full of mash, fragrant and sweet strong, without when aroma or the slight aroma of tool, the time is 48h, now sticky rice wine converge in sugar content should more than 35%.
S4. to ferment pomace: by adding activation Angel Yeast, water in the pomace of step S2, at the temperature bottom fermentation 9d of 30 DEG C after stirring; Wherein, the weight ratio of described pomace and water is 1:1;
S5. distill: after pomace fermentation ends, proceeded in matrass by the pomace of fermentation and carry out low-temperature distillation, the temperature of described low-temperature distillation is 28 DEG C, obtains the liquor that alcoholic strength is 60%;
S6. blend: ageing wine and liquor are blent, the volume ratio of described ageing wine and liquor is 220:1, obtained Fructus oleae europaeae wine.
Embodiment 3: a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine, it comprises the following steps:
S1. recovery of oil olive: gathering ripening degree at the Fructus oleae europaeae fruit in the second period in annual September is liquor-making raw material;
S2. cold press: Fructus oleae europaeae is carried out cold press at the temperature of 22 DEG C, oily water separation fruit juice also collects pomace, for subsequent use;
S3. fermented juice: add sulfurous gas, activation mixed yeast, sticky rice wine in fruit juice, the weight ratio of described fruit juice and sticky rice wine is 10:6, be 12.8% at the temperature bottom fermentations of 26 DEG C to the alcoholic strength of fermented liquid, hide 4 years to ageing tank storage after filtering fermentation liquor, obtain ageing wine; Wherein, the sulfurous acid that sulfurous gas adopts foodstuff additive fruit wine special, sulfurous gas add-on is 76mg/L; Described activated yeast is Angel Yeast, and the add-on of activated yeast is 0.07% of juice weight;
Sticky rice wine adopts following methods preparation: glutinous rice is soaked 13h in the water of 25 DEG C, twists with the fingers the grain of rice and to be brokenly as the criterion with hand, is washed till without white slurry with tap water; Equably by glutinous rice in stainless steel steamer, require that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and not stick with paste, loose evenly, then by about its natural spreading for cooling to 35 DEG C; Take the meter Qu of glutinous rice quality 0.4%, add in rice, fully mix thoroughly 2/3 of its saccharifying koji total requiremants, the cylinder that falls, nest, nest is funnel-form, pine and do not collapse.Compacting surface gently, sprinkles remaining saccharifying agent.Be incubated saccharification at being placed in 29 DEG C, to have the mash of 4/5 volume in funnel-form meal nest or be almost full of mash, fragrant and sweet strong, without when aroma or the slight aroma of tool, the time is 42h, now sticky rice wine converge in sugar content should more than 35%.
S4. to ferment pomace: add activated yeast, water by the pomace of step S2, at the temperature bottom fermentation 6d of 27 DEG C after stirring; Wherein, the weight ratio of described pomace and water is 1:1;
S5. distill: after pomace fermentation ends, proceeded in matrass by the pomace of fermentation and carry out low-temperature distillation, the temperature of described low-temperature distillation is 24 DEG C, obtains the liquor that alcoholic strength is 56%;
S6. blend: ageing wine and liquor are blent, the volume ratio of described ageing wine and liquor is 195:1, obtained Fructus oleae europaeae wine.
Embodiment 4: a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine, it comprises the following steps:
S1. recovery of oil olive: gathering ripening degree at the Fructus oleae europaeae fruit in the second period in annual October is liquor-making raw material;
S2. cold press: Fructus oleae europaeae is carried out cold press at the temperature of 20 DEG C, oily water separation fruit juice also collects pomace, for subsequent use;
S3. fermented juice: add sulfurous gas, activation mixed yeast, sticky rice wine in fruit juice, the weight ratio of described fruit juice and sticky rice wine is 10:7, be 13% at the temperature bottom fermentations of 29 DEG C to the alcoholic strength of fermented liquid, hide 4.5 years to ageing tank storage after filtering fermentation liquor, obtain ageing wine; Wherein, the potassium pyrosulfite that sulfurous gas adopts foodstuff additive fruit wine special, sulfurous gas add-on is 85mg/L; Described activated yeast is Angel Yeast, and the add-on of activated yeast is 0.06% of juice weight;
Sticky rice wine adopts following methods preparation: glutinous rice is soaked 15.5h in the water of 27 DEG C, twists with the fingers the grain of rice and to be brokenly as the criterion with hand, is washed till without white slurry with tap water; Equably by glutinous rice in stainless steel steamer, require that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and not stick with paste, loose evenly, then by about its natural spreading for cooling to 35 DEG C; Take that the rice of glutinous rice quality 0.45% is bent or head mold is bent, add in rice by 2/3 of its saccharifying koji total requiremants, fully mix thoroughly, the cylinder that falls, nest, nest be funnel-form, loose and do not collapse.Compacting surface gently, sprinkles remaining saccharifying agent.Be incubated saccharification at being placed in 30 DEG C, to have the mash of 4/5 volume in funnel-form meal nest or be almost full of mash, fragrant and sweet strong, without when aroma or the slight aroma of tool, the time is 45h, now sticky rice wine converge in sugar content should more than 35%.
S4. to ferment pomace: add activated yeast, water by the pomace of step S2, at the temperature bottom fermentation 8d of 28 DEG C after stirring; Wherein, the weight ratio of described pomace and water is 1:1;
S5. distill: after pomace fermentation ends, proceeded in matrass by the pomace of fermentation and carry out low-temperature distillation, the temperature of described low-temperature distillation is 26 DEG C, obtains the liquor that alcoholic strength is 58%;
S6. blend: ageing wine and liquor are blent, the volume ratio of described ageing wine and liquor is 210:1, obtained Fructus oleae europaeae wine.
The wine of different steps in embodiment 1-4 preparation process is carried out analysis of aroma components, and component content is finally averaged, and analytical results is as shown in table 1.
Table 1: ageing wine, liquor, Fructus oleae europaeae wine aroma composition analysis table
Claims (5)
1. utilize a method for Fructus oleae europaeae fruit juice and pomace brew olive wine, it is characterized in that, it comprises the following steps:
S1. recovery of oil olive: choosing ripening degree at the Fructus oleae europaeae fruit in the second period is liquor-making raw material, and described second period is annual 9 ~ October;
S2. cold press: Fructus oleae europaeae is carried out cold press at the temperature of≤30 DEG C, oily water separation fruit juice also collects pomace, for subsequent use;
S3. fermented juice: add sulfurous gas, activated yeast, sticky rice wine in fruit juice is 12 ~ 14% at the temperature bottom fermentations of 25 ~ 30 DEG C to the alcoholic strength of fermented liquid, hides 3 ~ 5 years, obtain ageing wine after filtering fermentation liquor to ageing tank storage;
S4. to ferment pomace: add activated yeast, water by the pomace of step S2, at the temperature bottom fermentation 5 ~ 9d of 25 ~ 30 DEG C after stirring;
S5. distill: after pomace fermentation ends, proceeded in matrass by the pomace of fermentation and carry out low-temperature distillation, the temperature of described low-temperature distillation is 22 ~ 28 DEG C, obtains the liquor that alcoholic strength is 55 ~ 60%;
S6. blend: ageing wine and liquor are blent, the volume ratio of described ageing wine and liquor is 180 ~ 220:1, obtained Fructus oleae europaeae wine.
2. a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine as claimed in claim 1, it is characterized in that, the sulfurous acid that sulfurous gas described in step S3 adopts foodstuff additive fruit wine special or potassium pyrosulfite, sulfurous gas add-on is 70 ~ 90mg/L.
3. a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine as claimed in claim 1, it is characterized in that, described activation mixed yeast is Angel Yeast, and the add-on of activation mixed yeast is 0.05 ~ 0.1% of juice weight.
4. a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine as claimed in claim 1, it is characterized in that, the weight ratio of fruit juice described in step S3 and sticky rice wine is 10:5 ~ 8.
5. a kind of method utilizing Fructus oleae europaeae fruit juice and pomace brew olive wine as claimed in claim 1, it is characterized in that, the weight ratio of pomace described in step S4 and water is 1:1.
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Cited By (6)
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| CN106901112A (en) * | 2017-03-13 | 2017-06-30 | 江南大学 | A kind of olive ferment drink and preparation method thereof |
| CN107227223A (en) * | 2017-06-27 | 2017-10-03 | 易门县康蓉油橄榄农业种植专业合作社 | Olive oil oil expression waste material brewages the brewing method of olive wine |
| CN107779337A (en) * | 2016-08-30 | 2018-03-09 | 中国林业科学研究院林产化学工业研究所 | A kind of extracted oil using olive produces the method that discarded object fermentation prepares fruit wine |
| CN110452795A (en) * | 2019-08-19 | 2019-11-15 | 陇南陇锦园油橄榄开发有限责任公司 | A kind of olive white wine and preparation method thereof added with olive fruit juice and pomace |
| CN110564551A (en) * | 2019-10-30 | 2019-12-13 | 陇南陇锦园油橄榄开发有限责任公司 | Method for brewing olive white spirit by using olive juice and pomace |
| CN110616128A (en) * | 2019-10-30 | 2019-12-27 | 陇南陇锦园油橄榄开发有限责任公司 | Brewing method of mellow olive fruit wine |
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