CN105524791B - A kind of method for brewing olive wine using olive fruit juice and pomace - Google Patents
A kind of method for brewing olive wine using olive fruit juice and pomace Download PDFInfo
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- CN105524791B CN105524791B CN201610068651.3A CN201610068651A CN105524791B CN 105524791 B CN105524791 B CN 105524791B CN 201610068651 A CN201610068651 A CN 201610068651A CN 105524791 B CN105524791 B CN 105524791B
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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
- 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 kind of methods for brewing olive wine using olive fruit juice and pomace, it includes harvesting olive, cold press, fermented juice, fermentation pomace, distills and blend；The present invention is using the fruit in the second period of olive maturity as liquor-making raw material, and the smell of fruits is very sweet for the fruit of this phase, and oil content is moderate, and polyphenol content is high, thus it is guaranteed that fruit wine quality；Olive pomace is rationally utilized, by way of fermentation, wine enrichment pomace fragrance is on the one hand produced, on the other hand improves pomace palliating degradation degree, make feed for its later stage or basis is carried out in the utilization of fertilizer；Using the independent zymotechnique of pomace after water-oil separating, band slag fermentation production wine is avoided to generate bitter taste, while using cryogenic distillation process, olive wine obtained is enriched with fragrance, reduces bitter mouthfeel；Using ageing fruit wine and Spirit blending process, fragrance component in fruit wine is enriched, makes flavor and fragrance substance content in its olive wine high, therefore the typicalness of olive wine protrudes.
Description
Technical field
The invention belongs to fruit wine brewage fields, and in particular to a kind of to brew olive wine using olive fruit juice and pomace
Method.
Background technology
Olive was introduced a fine variety in Sichuan Province Kaijiang County since 1974, was determined as " oily olive by Sichuan provincial people's government within 1985
Olive Base Counties ", unique geographical environment and weather conditions are planted suitable for olive to be grown, particularly the calcium content of Purple Shale
It has been more than Mediterranean.Olea europaea fruit contains higher saturated fatty acid, oleic acid, linoleic acid, linolenic acid, contains relatively rich kind
Vitamin, containing abundant calcium, iron, carrotene, and with heat-clearing solution it is wet, rise Tianjin quench the thirst, soothing the liver appetizing, moistening lung enriching yin, dissolving phlegm
Qi-regulating, treatment abscess of throat and removing toxic substances, the effect relieved the effect of alcohol, thus be a kind of highly beneficial with being worth and be beneficial to health
Fruit object；Nutritive value and magical healthcare function contained by its olive oil, increasingly obtain the common favor of compatriots in recent years.
Olea europaea fruit oil yield is 15% or so, and fruit juice accounts for 50%, and fruit juice accounts for 35%；Though olive fruit juice bitter taste
Weight, but contains multiple nutritional components；Containing 9 grams of sugar, 0.5-1.5 grams of organic acid, protein and amino acid 1 .2- in every 100 grams of fruit juice
2.4 grams, 1-1.5 grams of phenols, 1.8 grams of minerals, and contain more vitamin C, B1, B2, E, K, PP etc..Nineteen fifty-nine according to records
Moral Caro and Li Gao Rigens confirm according to the experiment, containing a kind of substance of antibacterial activity in olea europaea fruit juice, containing there are many battalion
It forms point；Therefore, this fruit juice is referred to as nutritive water for many years by external Italian and Albanian.Meanwhile in oily olive
Fruit juice can also be extracted out in olive pomace, the olive oil of about 3-4% can also be extracted after processed.
Olive mellow fruit is divided into 3 periods.1st phase, the color of fruit become light green color from dirty-green, and pericarp is covered with spot
Point, pulp light green color, hard, oil content is not high, suitable for making can.2nd phase, fruit surface is brown, and pulp gradually becomes
Light red, it is slightly soft, oil content compared with the 1st phase height, pinching fruit with hand can be fuel-displaced, and oily taste is good, it is micro- in green, suitable for making preserved fruit, can,
Wine brewing.3rd phase, fruit colour is deep, and pulp atropurpureus, slightly soft, succulence, fruit juice, oil content highest, taste can be gone out by slightly pinching fruit with hand
It is good, yellow, for extracting oil.For extracting oil, producing the olea europaea fruit of wine in oil water separation process, a large amount of fruit juice, fruit can be generated
Slag, processing mode is fruit juice, direct discharging of waste water at present, and pomace dries after-combustion or forms fertilizer, and utilization rate is low and easily makes
Into pollution.The fruit juice generated using the oil expression of maturity third period olea europaea fruit makes fermented wine, and oil is highly seasoned, and quality is bad.Into
Ripe second period olea europaea fruit oil content is moderate, and the smell of fruits is very sweet, and crushing juice rate is high, oleuropein, hydroxytyrosol equal size in fruit
Height, fruit juice fermentation wine quality is good, but fruit juice fermentation wine olive fruity flavor characteristic unobvious.Olive pomace is bitter, by pomace with
Wine is produced in fruit juice mixed fermentation, and low quality should not use band slag zymotechnique.
At present, the method using olive alcoholic announced is more, such as application No. is 201210365358.5 China
Patent discloses the method with olea europaea fruit juice brewing olive fruit wine, and the Chinese patent application No. is 200810150071.4 is public
Opened the method using olive fruit juice and pomace brewing fermentation olive wine, application No. is 201010138662.7 China specially
Profit discloses the production method using olive pure juice artificial fermentation's wine.Above-mentioned patent utilizes olea europaea fruit alcoholic,
Or it produces wine with fruit juice fermentation or impregnates alcoholic with base liquor or impregnate pomace alcoholic, but do not differentiate between with fruit juice fermentation combination base liquor
Oil expression, the difference of liquor-making raw material maturity, pomace is using immersion alcoholic is only limitted to, and miscellaneous highly seasoned, olive fruity is easily blanked,
Finished wine olive odor characteristic is not true to type.
Invention content
The shortcomings that it is an object of the invention to overcome the prior art, provides a kind of flavor and fragrance substance content height, utilizes oil
The method that olive fruit juice and pomace brew olive wine.
The purpose of the present invention is achieved through the following technical solutions：It is a kind of to brew olive wine using olive fruit juice and pomace
Method, it includes the following steps：
S1. olive is harvested：Choose olea europaea fruit actually liquor-making raw material of the maturity in the second period, second period
For annual 9~October；
S2. cold press：Olive is subjected to cold press at a temperature of≤30 DEG C, water-oil separating fruit juice simultaneously collects pomace, spare；
S3. fermented juice：Sulfur dioxide, activated yeast, glutinous rice wine are added in fruit juice, is fermented at a temperature of 25~30 DEG C
Alcoholic strength to zymotic fluid is 12~14%, is stored 3~5 years to ageing tank after filtering fermentation liquor, obtains ageing wine；
S4. it ferments pomace：Activated yeast, water will be added in the pomace of step S2, in 25~30 DEG C of temperature after stirring evenly
5~9d of the lower fermentation of degree；
S5. it distills：Pomace after fermentation, the pomace of fermentation is transferred in cucurbit and carries out low temperature distillation, the low temperature
The temperature of distillation is 22~28 DEG C, obtains the Spirit that alcoholic strength is 55~60%；
S6. it blends：Ageing wine and Spirit are blent, the volume ratio of the ageing wine and Spirit for 180~
220:1, olive wine is made.
Further, sulfur dioxide described in step S3 uses the dedicated sulfurous acid of food additives fruit wine or pyrosulfurous acid
Potassium, sulfur dioxide addition are 70~90mg/L.
Further, the activation compound barm is Angel Yeast, and the addition for activating compound barm is juice weight
0.05~0.1%.
Further, the weight ratio of fruit juice and glutinous rice wine described in step S3 is 10:5~8.
Further, the weight ratio of pomace and water described in step S4 is 1:1.
Glutinous rice wine is prepared using following methods in the present invention：
1. glutinous rice is impregnated 12-16h in 23-28 DEG C of water, hand of the being subject to sth. made by twisting grain of rice is i.e. broken, white with nothing is originally washed to
Slurry；
2. equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly without paste, it is loose
Uniformly, then by its natural spreading for cooling to 35 DEG C or so；
3. weighing the rice song or rhizopus koji of glutinous rice quality 0.3-0.5%, rice is added in by the 2/3 of its saccharifying koji total requiremants
In, it fully mixes thoroughly, falls cylinder, nest, nest is in funnel-form, and pine is without collapsing.Gently compacting surface sprinkles remaining saccharifying agent.It is placed in
At 28-30 DEG C keep the temperature saccharification, until have the mash of 4/5 volume in funnel-form meal nest or be almost full with mash, it is fragrant and sweet it is strong, without aroma
Or have pico- aroma when until, time 36-48h, at this time glutinous rice wine converge in sugar content should be more than 35%.
The present invention has the following advantages：
1. for the present invention using the fruit in the second period of olive maturity as liquor-making raw material, the fruit fruity of this phase is dense
Strongly fragrant, oil content is moderate, and polyphenol content is high, thus it is guaranteed that fruit wine quality；
2. the present invention rationally utilizes olive pomace, by way of fermentation, wine enrichment pomace fragrance is on the one hand produced, separately
On the one hand pomace palliating degradation degree is improved, makees feed for its later stage or basis is carried out in the utilization of fertilizer；
3. the present invention uses the independent zymotechnique of pomace after water-oil separating, band slag fermentation production wine is avoided to generate bitter taste,
Simultaneously using cryogenic distillation process, olive wine obtained is enriched with fragrance, reduces bitter mouthfeel；
4. the present invention is enriched fragrance component in fruit wine, is made its olive using ageing fruit wine and Spirit blending process
Flavor and fragrance substance content is high in wine, therefore the typicalness of olive wine protrudes.
Specific embodiment
With reference to embodiment, the present invention will be further described, and protection scope of the present invention is not limited to following institute
It states.
Embodiment 1：A kind of method for brewing olive wine using olive fruit juice and pomace, it includes the following steps：
S1. olive is harvested：Annual September part acquisition maturity the second period olea europaea fruit actually liquor-making raw material；
S2. cold press：Olive is subjected to cold press at a temperature of 30 DEG C, water-oil separating fruit juice simultaneously collects pomace, spare；
S3. fermented juice：The weight of sulfur dioxide, activated yeast, glutinous rice wine, the fruit juice and glutinous rice wine is added in fruit juice
Than being 10:5, the alcoholic strength of fermentation to zymotic fluid is 12% at a temperature of 25 DEG C, to ageing tank storage 3 after filtering fermentation liquor
Year, obtain ageing wine；Wherein, sulfur dioxide uses the dedicated sulfurous acid of food additives fruit wine, and sulfur dioxide addition is 70mg/
L；The activated yeast is Angel Yeast, and the addition of activated yeast is the 0.05% of juice weight；
Glutinous rice wine is prepared using following methods：Glutinous rice is impregnated into 12-16h in 23 DEG C of water, twisting with the fingers the grain of rice, that is, broken with hand is
Standard is starched with being originally washed to without white；Equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy,
Thoroughly without pasting, it is loose uniformly, then by its natural spreading for cooling to 35 DEG C or so；The meter Qu of glutinous rice quality 0.3% is weighed, by its saccharifying koji
The 2/3 of total requiremants is added in rice, is fully mixed thoroughly, falls cylinder, nest, and nest is in funnel-form, and pine is without collapsing.Gently compacting surface,
Sprinkle remaining saccharifying agent.It is placed at 28- DEG C and keeps the temperature saccharification, until having the mash of 4/5 volume in funnel-form meal nest or being almost full with
Mash, it is fragrant and sweet it is strong, without aroma or when having pico- aroma until, time 36-h, sugar content should be during glutinous rice wine converges at this time
More than 35%；
S4. it ferments pomace：Activated yeast, water will be added in the pomace of step S2, after stirring evenly at a temperature of 25 DEG C
Ferment 5d；Wherein, the weight ratio of the pomace and water is 1:1；
S5. it distills：Pomace after fermentation, the pomace of fermentation is transferred in cucurbit and carries out low temperature distillation, the low temperature
The temperature of distillation is 22 DEG C, obtains the Spirit that alcoholic strength is 55%；
S6. it blends：Ageing wine and Spirit are blent, the volume ratio of the ageing wine and Spirit is 180:1, system
Obtain olive wine.
Embodiment 2：A kind of method for brewing olive wine using olive fruit juice and pomace, it includes the following steps：
S1. olive is harvested：Annual October acquisition maturity the second period olea europaea fruit actually liquor-making raw material；
S2. cold press：Olive is subjected to cold press at a temperature of 28 DEG C, water-oil separating fruit juice simultaneously collects pomace, spare；
S3. fermented juice：The weight of sulfur dioxide, activated yeast, glutinous rice wine, the fruit juice and glutinous rice wine is added in fruit juice
Than being 10:8, the alcoholic strength of fermentation to zymotic fluid is 14% at a temperature of 30 DEG C, to ageing tank storage 5 after filtering fermentation liquor
Year, obtain ageing wine；Wherein, sulfur dioxide uses the dedicated potassium metabisulfite of food additives fruit wine, and sulfur dioxide addition is
90mg/L；The activated yeast is Angel Yeast, and the addition of activated yeast is the 1.0% of juice weight；
Glutinous rice wine is prepared using following methods：Glutinous rice is impregnated into 16h in 8 DEG C of water, hand of the being subject to sth. made by twisting grain of rice is i.e. broken, uses
It is originally washed to without white slurry；Equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly without
It pastes, is loose uniform, then by its natural spreading for cooling to 35 DEG C or so；The rhizopus koji of glutinous rice quality 0.5% is weighed, its saccharifying koji is always needed
To be measured 2/3 is added in rice, is fully mixed thoroughly, falls cylinder, nest, and nest is in funnel-form, and pine is without collapsing.Gently compacting surface sprinkles
Remaining saccharifying agent.Be placed at 30 DEG C keep the temperature saccharification, until have the mash of 4/5 volume in funnel-form meal nest or be almost full with mash,
It is fragrant and sweet it is strong, without aroma or have pico- aroma when until, time 48h, at this time glutinous rice wine converge in sugar content should 35% with
On.
S4. it ferments pomace：Activation Angel Yeast, water will be added in the pomace of step S2, in 30 DEG C of temperature after stirring evenly
The lower fermentation 9d of degree；Wherein, the weight ratio of the pomace and water is 1:1；
S5. it distills：Pomace after fermentation, the pomace of fermentation is transferred in cucurbit and carries out low temperature distillation, the low temperature
The temperature of distillation is 28 DEG C, obtains the Spirit that alcoholic strength is 60%；
S6. it blends：Ageing wine and Spirit are blent, the volume ratio of the ageing wine and Spirit is 220:1, system
Obtain olive wine.
Embodiment 3：A kind of method for brewing olive wine using olive fruit juice and pomace, it includes the following steps：
S1. olive is harvested：Annual September part acquisition maturity the second period olea europaea fruit actually liquor-making raw material；
S2. cold press：Olive is subjected to cold press at a temperature of 22 DEG C, water-oil separating fruit juice simultaneously collects pomace, spare；
S3. fermented juice：Addition sulfur dioxide, activation compound barm, glutinous rice wine in fruit juice, the fruit juice and glutinous rice wine
Weight ratio is 10:6, the alcoholic strength of fermentation to zymotic fluid is 12.8% at a temperature of 26 DEG C, to ageing tank after filtering fermentation liquor
Storage 4 years, obtains ageing wine；Wherein, sulfur dioxide uses the dedicated sulfurous acid of food additives fruit wine, and sulfur dioxide addition is
76mg/L；The activated yeast is Angel Yeast, and the addition of activated yeast is the 0.07% of juice weight；
Glutinous rice wine is prepared using following methods：Glutinous rice is impregnated into 13h in 25 DEG C of water, hand of the being subject to sth. made by twisting grain of rice is i.e. broken,
It is starched with being originally washed to without white；Equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and
It does not paste, is loose uniform, then by its natural spreading for cooling to 35 DEG C or so；The meter Qu of glutinous rice quality 0.4% is weighed, its saccharifying koji is always needed
To be measured 2/3 is added in rice, is fully mixed thoroughly, falls cylinder, nest, and nest is in funnel-form, and pine is without collapsing.Gently compacting surface sprinkles
Remaining saccharifying agent.Be placed at 29 DEG C keep the temperature saccharification, until have the mash of 4/5 volume in funnel-form meal nest or be almost full with mash,
It is fragrant and sweet it is strong, without aroma or have pico- aroma when until, time 42h, at this time glutinous rice wine converge in sugar content should 35% with
On.
S4. it ferments pomace：Activated yeast, water will be added in the pomace of step S2, after stirring evenly at a temperature of 27 DEG C
Ferment 6d；Wherein, the weight ratio of the pomace and water is 1:1；
S5. it distills：Pomace after fermentation, the pomace of fermentation is transferred in cucurbit and carries out low temperature distillation, the low temperature
The temperature of distillation is 24 DEG C, obtains the Spirit that alcoholic strength is 56%；
S6. it blends：Ageing wine and Spirit are blent, the volume ratio of the ageing wine and Spirit is 195:1, system
Obtain olive wine.
Embodiment 4：A kind of method for brewing olive wine using olive fruit juice and pomace, it includes the following steps：
S1. olive is harvested：Annual October acquisition maturity the second period olea europaea fruit actually liquor-making raw material；
S2. cold press：Olive is subjected to cold press at a temperature of 20 DEG C, water-oil separating fruit juice simultaneously collects pomace, spare；
S3. fermented juice：Addition sulfur dioxide, activation compound barm, glutinous rice wine in fruit juice, the fruit juice and glutinous rice wine
Weight ratio is 10:7, the alcoholic strength of fermentation to zymotic fluid is 13% at a temperature of 29 DEG C, is stored up after filtering fermentation liquor to ageing tank
It hides 4.5 years, obtains ageing wine；Wherein, sulfur dioxide uses the dedicated potassium metabisulfite of food additives fruit wine, and sulfur dioxide adds in
It measures as 85mg/L；The activated yeast is Angel Yeast, and the addition of activated yeast is the 0.06% of juice weight；
Glutinous rice wine is prepared using following methods：Glutinous rice is impregnated into 15.5h in 27 DEG C of water, twisting with the fingers the grain of rice, that is, broken with hand is
Standard is starched with being originally washed to without white；Equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy,
Thoroughly without pasting, it is loose uniformly, then by its natural spreading for cooling to 35 DEG C or so；The rice song or rhizopus koji of glutinous rice quality 0.45% are weighed,
The 2/3 of its saccharifying koji total requiremants is added in rice, is fully mixed thoroughly, falls cylinder, nest, nest is in funnel-form, and pine is without collapsing.Gently
Compacting surface sprinkles remaining saccharifying agent.Be placed at 30 DEG C keep the temperature saccharification, until have in funnel-form meal nest 4/5 volume mash or
Be almost full with mash, it is fragrant and sweet it is strong, without aroma or have pico- aroma when until, time 45h, at this time glutinous rice wine converge in sugar contain
Amount should be more than 35%.
S4. it ferments pomace：Activated yeast, water will be added in the pomace of step S2, after stirring evenly at a temperature of 28 DEG C
Ferment 8d；Wherein, the weight ratio of the pomace and water is 1:1；
S5. it distills：Pomace after fermentation, the pomace of fermentation is transferred in cucurbit and carries out low temperature distillation, the low temperature
The temperature of distillation is 26 DEG C, obtains the Spirit that alcoholic strength is 58%；
S6. it blends：Ageing wine and Spirit are blent, the volume ratio of the ageing wine and Spirit is 210:1, system
Obtain olive wine.
The wine of different phase in embodiment 1-4 preparation process is subjected to analysis of aroma components, component content is finally averaged
Value, analysis result are as shown in table 1.
Table 1：Ageing wine, Spirit, olive wine aroma constituent analysis table
Claims (4)
- A kind of 1. method for brewing olive wine using olive fruit juice and pomace, which is characterized in that it includes the following steps：S1. olive is harvested：Choosing olea europaea fruit of the maturity in the second period, actually liquor-making raw material, second period are Annual 9~October；S2. cold press：Olive is subjected to cold press at a temperature of≤30 DEG C, water-oil separating fruit juice simultaneously collects pomace, spare；S3. fermented juice：The weight ratio of sulfur dioxide, activated yeast, glutinous rice wine, the fruit juice and glutinous rice wine is added in fruit juice It is 10:5~8, the alcoholic strength of fermentation to zymotic fluid is 12~14% at a temperature of 25~30 DEG C, to ageing after filtering fermentation liquor Tank is stored 3~5 years, obtains ageing wine；S4. it ferments pomace：Activated yeast, water will be added in the pomace of step S2, after stirring evenly at a temperature of 25~30 DEG C Ferment 5~9d；S5. it distills：Pomace after fermentation, the pomace of fermentation is transferred in cucurbit and carries out low temperature distillation, the low temperature distillation Temperature for 22~28 DEG C, obtain the Spirit that alcoholic strength is 55~60%；S6. it blends：Ageing wine and Spirit are blent, the volume ratio of the ageing wine and Spirit is 180~220:1, Olive wine is made.
- A kind of 2. method for brewing olive wine using olive fruit juice and pomace as described in claim 1, which is characterized in that step Sulfur dioxide is using the dedicated sulfurous acid of food additives fruit wine or potassium metabisulfite, sulfur dioxide addition described in rapid S3 70~90mg/L.
- A kind of 3. method for brewing olive wine using olive fruit juice and pomace as described in claim 1, which is characterized in that step In rapid S3, the activated yeast is Angel Yeast, and the addition of activated yeast is the 0.05~0.1% of juice weight.
- A kind of 4. method for brewing olive wine using olive fruit juice and pomace as described in claim 1, which is characterized in that step The weight ratio of pomace and water described in rapid S4 is 1:1.
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
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