CN105543040A - Method for producing high-quality olive wine through fermenting olea europaea - Google Patents
Method for producing high-quality olive wine through fermenting olea europaea Download PDFInfo
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Abstract
The invention discloses a method for producing high-quality olive wine through fermenting olea europaea. According to the method, olea europaea oil, olea europaea juice and olea europaea residue are obtained by adopting a cold pressing process and are fully developed and utilized, olea europaea wine, which is rich in fruity flavor and plump in taste and has the actions of clearing away heat and toxic materials, resolving phlegm and regulating Qi, calming liver and stimulating appetite, moistening lung and nourishing Yin, and the like, can be obtained through subjecting the juice to freshness preserving, enzymolysis primary fermentation, after-fermentation, aging and aftertreatment, and shown by detection, the content of hydroxytyrosol in the olea europaea wine can reach 350mg/ml. According to the method, the fermented olive wine is rich in nutrition, and polished glutinous rice rich in nutrition is selected as a raw material, is subjected to saccharification and is added into the olea europaea juice for mixed fermentation, so that the bitter and astringent flavor of the olea europaea is covered, and the olive wine contains rich organic acids, amino acids, vitamins and mineral substances, has unique fruity flavor and graceful wine flavor and is mellow and gentle in taste and unique in flavor; according to the method disclosed by the invention, the operation is simple, the preparation is convenient, the range of comprehensive processing of olea europaea is enlarged, the production cost is reduced, and the economic benefit is remarkably increased, so that the method is applicable to industrial large-scale production.
Description
Technical field
The invention belongs to fruit wine brewage field, be specifically related to a kind of method utilizing Fructus oleae europaeae fermentative production high-quality 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.
Prior art is that direct olive fruit produces olive wine mostly, the beneficiating ingredient in olive fruit is dissolved in wine be convenient to people to drink absorption.Olive fruit is containing olive polyphenol, in fruit, the content of phenol accounts for the 1%-3% of ripe flesh, after fermentation, be converted into Hydroxytyrosol, the Hydroxytyrosol in Fructus oleae europaeae wine has important physiology and the pharmacological actions such as anti-oxidant, antibacterial, anticancer and hypoglycemic, is with a wide range of applications.At present, Hydroxytyrosol demand is very big, and market outlook are very good.The content of Hydroxytyrosol in Fructus oleae europaeae is higher, and research shows, the Hydroxytyrosol stablized in Fructus oleae europaeae wine has important economic worth and social benefit.Therefore, the content improving Hydroxytyrosol in olive wine becomes the emphasis of those skilled in the art's research.
Summary of the invention
The object of the invention is to the shortcoming overcoming prior art, provide a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine, the method fully can keep the stability of functional component Hydroxytyrosol in preparation process.
Object of the present invention is achieved through the following technical solutions: a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine, and it comprises the following steps:
S1. cold press: Fructus oleae europaeae is carried out cold press at the temperature of≤30 DEG C, collects fruit juice, for subsequent use;
S2. fresh-keeping: to be filtered by fruit juice cheese cloth, adding sodium isoascorbate or sulfurous gas in filtrate, to carry out antioxygen fresh-keeping; The add-on of described sodium isoascorbate is 0.03 ~ 0.07% of filtrate weight, and described sulfurous gas add-on is 70 ~ 90mg/L;
S3. enzymolysis: carry out enzymolysis by adding polygalacturonase in filtrate to fruit juice after Preservation Treatment, the add-on of described polygalacturonase is 0.01 ~ 0.05% of filtrate weight; Hydrolysis temperature is 45 ~ 55 DEG C;
S4. Primary Fermentation: by adding sticky rice wine in the fruit juice after enzymolysis, sugar, yeast ferment, and the temperature of described Primary Fermentation is 23 ~ 28 DEG C, and fermentation time is 5 ~ 9d, is separated by clear liquor after Primary Fermentation terminates;
S5. secondary fermentation: clear liquor carries out secondary fermentation, the temperature of secondary fermentation is 18 ~ 25 DEG C, and fermentation time is 80 ~ 100d; S6. ageing: after secondary fermentation terminates, carries out ageing by fruit wine in ageing room, and the temperature of described ageing room is 12 ~ 18 DEG C, and relative humidity is 83 ~ 87%;
S7. aftertreatment: fruit wine is allocated according to taste, the mode of cold and hot exchange is adopted to process in the fruit wine after allotment, adopt ultrafiltration membrance filter after cold heat exchange process, the pore size of described ultra-filtration membrane is 0.1 ~ 0.3 μm, and filtrate is high-quality olive wine.
Further, sugar degree >=35% of sticky rice wine described in step S4.
Further, described in step S4, sugar is high fructose syrup or white sugar.
Further, the weight ratio of fruit juice described in step S4 and sticky rice wine is 1:0.5 ~ 0.9.
Further, the add-on of yeast described in step S4 is 0.05 ~ 0.5% of juice weight.
Further, sugar described in step S4 adds for twice, adds the sugar of total sugar weight amount 2/3 for the first time before fermentation; Remaining sugar is added after second time is added in fermentation 36 ~ 48h.
Further, the method for cold heat exchange process described in step S7 is: by fruit wine indirect heating to 65 ~ 70 DEG C, after keeping 13 ~ 18min, the fruit wine after process is placed 5 ~ 6d at the temperature of-3 ~-5 DEG C.
Further, high-quality olive wine is any one in dry type, semi-sweet or sweet type
The fruit juice of cold press collection step of the present invention has following organic substance: fat 0.02% ~ 1%, nitrogen 1.2% ~ 2.4%, carbohydrate 2% ~ 8%, organic acid 0.5% ~ 1.5%, polyvalent alcohol 1% ~ 1.5%, pectin and tannin 1.5%, (wherein, K accounts for 60%, Na and accounts for 6% mineral salt about 2%, Ca accounts for 6%, Fe and Mg accounts for 1%.In addition, C, P, S, CI ion accounts for 26% ~ 27%).Also containing some antimicrobial substances, have clearing heat and detoxicating, promote the production of body fluid to quench thirst, dissolving phlegm is regulated the flow of vital energy, the appetizing of flat liver, moistening lung enriching yin, the effect such as to relieve the effect of alcohol.
The sulfurous acid that in the present invention, in fresh-keeping step, sulfurous gas adopts foodstuff additive fruit wine special or potassium pyrosulfite, sulfurous acid is containing sulfurous gas 6%, and potassium pyrosulfite, containing sulfurous gas 50%, uses according to Dosage calculation.
Add in fruit juice after polygalacturonase 45-50 DEG C of warm water activation 20min in enzymolysis step of the present invention.
Sticky rice wine in Primary Fermentation of the present invention 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 adopt cold pressing process to squeeze Fructus oleae europaeae oil, juice, slag, and fully develop, fruit juice is by fresh-keeping, enzymolysis Primary Fermentation, secondary fermentation, ageing, aftertreatment, can obtain that the smell of fruits is very sweet, mouthfeel is plentiful, the Fructus oleae europaeae wine of the effects such as energy is clearing heat and detoxicating, dissolving phlegm is regulated the flow of vital energy, the appetizing of flat liver, moistening lung enriching yin, the content of this Fructus oleae europaeae wine Hydroxytyrosol can reach 350mg/ml after testing;
2. fermented olive wine of the present invention is nutritious, nutritious glutinous rice is selected to be that raw material carries out saccharification and adds mixed fermentation in Fructus oleae europaeae fruit juice, cover the bitter taste of Fructus oleae europaeae, containing abundant organic acid, amino acid, VITAMIN and mineral substance, have that unique fruital and graceful aroma, flavour are mellow, soft, unique flavor;
3. simple to operate, easy to prepare, the scope that extends olea europaea fruit comprehensive process of the inventive method, reduces production cost, is a significant increase economic benefit, be applicable to industrialization scale operation.
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 fermentative production high-quality olive wine, it comprises the following steps:
S1. cold press: Fructus oleae europaeae is carried out cold press at the temperature of 30 DEG C, collects fruit juice, for subsequent use;
S2. fresh-keeping: to be filtered by fruit juice cheese cloth, adding sodium isoascorbate in filtrate, to carry out antioxygen fresh-keeping; The add-on of described sodium isoascorbate is 0.03% of filtrate weight;
S3. enzymolysis: carry out enzymolysis by adding polygalacturonase in filtrate to fruit juice after Preservation Treatment, the add-on of described polygalacturonase is 0.01 ~ 0.05% of filtrate weight; Hydrolysis temperature is 45 DEG C;
S4. Primary Fermentation: by adding the sticky rice wine of sugar degree >=35% in the fruit juice after enzymolysis, high fructose syrup, yeast ferment, the weight ratio of described fruit juice and sticky rice wine is 1:0.5, the add-on of described yeast is 0.05% of juice weight, the temperature of described Primary Fermentation is 23 DEG C, fermentation time is 5d, is separated by clear liquor after Primary Fermentation terminates;
Sticky rice wine adopts following methods preparation: glutinous rice is soaked 12h 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 36h;
S5. secondary fermentation: clear liquor carries out secondary fermentation, the temperature of secondary fermentation is 18 DEG C, and fermentation time is 80d;
S6. ageing: after secondary fermentation terminates, carries out ageing by fruit wine in ageing room, and the temperature of described ageing room is 12 DEG C, and relative humidity is 83%;
S7. aftertreatment: fruit wine is allocated according to taste, by the fruit wine indirect heating to 65 DEG C after allotment, after keeping 13min, the fruit wine after process is placed 5d at the temperature of-3 DEG C, ultrafiltration membrance filter is adopted after cold heat exchange process, the pore size of described ultra-filtration membrane is 0.1 μm, and filtrate is high-quality dry type olive wine.
Embodiment 2: a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine, it comprises the following steps:
S1. cold press: Fructus oleae europaeae is carried out cold press at the temperature of 25 DEG C, collects fruit juice, for subsequent use;
S2. fresh-keeping: to be filtered by fruit juice cheese cloth, adding sulfurous gas in filtrate, to carry out antioxygen fresh-keeping; Described sulfurous gas add-on is 70mg/L;
S3. enzymolysis: carry out enzymolysis by adding polygalacturonase in filtrate to fruit juice after Preservation Treatment, the add-on of described polygalacturonase is 0.01 ~ 0.05% of filtrate weight; Hydrolysis temperature is 55 DEG C;
S4. Primary Fermentation: by adding the sticky rice wine of sugar degree >=35% in the fruit juice after enzymolysis, white sugar, yeast ferment, and sugar adds for twice, first time adds the sugar of total sugar weight amount 2/3 before fermentation; Remaining sugar is added after second time is added in fermentation 36 ~ 48h; The weight ratio of described fruit juice and sticky rice wine is 1:0.9, and the add-on of described yeast is 0.5% of juice weight, and the temperature of described Primary Fermentation is 28 DEG C, and fermentation time is 9d, is separated by clear liquor after Primary Fermentation terminates;
Sticky rice wine adopts following methods preparation: glutinous rice is soaked 16h in the water of 28 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%;
S5. secondary fermentation: clear liquor carries out secondary fermentation, the temperature of secondary fermentation is 25 DEG C, and fermentation time is 100d;
S6. ageing: after secondary fermentation terminates, carries out ageing by fruit wine in ageing room, and the temperature of described ageing room is 18 DEG C, and relative humidity is 87%;
S7. aftertreatment: fruit wine is allocated according to taste, by the fruit wine indirect heating to 70 DEG C after allotment, after keeping 18min, the fruit wine after process is placed 6d at the temperature of-5 DEG C, ultrafiltration membrance filter is adopted after cold heat exchange process, the pore size of described ultra-filtration membrane is 0.3 μm, and filtrate is high-quality semi-sweet olive wine.
Embodiment 3: a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine, it comprises the following steps:
S1. cold press: Fructus oleae europaeae is carried out cold press at the temperature of 20 DEG C, collects fruit juice, for subsequent use;
S2. fresh-keeping: to be filtered by fruit juice cheese cloth, adding sodium isoascorbate in filtrate, to carry out antioxygen fresh-keeping; The add-on of described sodium isoascorbate is 0.07% of filtrate weight;
S3. enzymolysis: carry out enzymolysis by adding polygalacturonase in filtrate to fruit juice after Preservation Treatment, the add-on of described polygalacturonase is 0.01 ~ 0.05% of filtrate weight; Hydrolysis temperature is 48 DEG C;
S4. Primary Fermentation: by adding the sticky rice wine of sugar degree >=35% in the fruit juice after enzymolysis, high fructose syrup, yeast ferment, the weight ratio of described fruit juice and sticky rice wine is 1:0.6, the add-on of described yeast is 0.2% of juice weight, the temperature of described Primary Fermentation is 24 DEG C, fermentation time is 6d, is separated by clear liquor after Primary Fermentation terminates;
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 40h, now sticky rice wine converge in sugar content should more than 35%;
S5. secondary fermentation: clear liquor carries out secondary fermentation, the temperature of secondary fermentation is 20 DEG C, and fermentation time is 90d;
S6. ageing: after secondary fermentation terminates, carries out ageing by fruit wine in ageing room, and the temperature of described ageing room is 14 DEG C, and relative humidity is 84%;
S7. aftertreatment: fruit wine is allocated according to taste, by the fruit wine indirect heating to 66 DEG C after allotment, after keeping 15min, the fruit wine after process is placed 5.5d at the temperature of-4 DEG C, ultrafiltration membrance filter is adopted after cold heat exchange process, the pore size of described ultra-filtration membrane is 0.2 μm, and filtrate is the sweet type olive wine of high-quality.
Embodiment 4: a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine, it comprises the following steps:
S1. cold press: Fructus oleae europaeae is carried out cold press at the temperature of 18 DEG C, collects fruit juice, for subsequent use;
S2. fresh-keeping: to be filtered by fruit juice cheese cloth, adding sulfurous gas in filtrate, to carry out antioxygen fresh-keeping; Described sulfurous gas add-on is 90mg/L;
S3. enzymolysis: carry out enzymolysis by adding polygalacturonase in filtrate to fruit juice after Preservation Treatment, the add-on of described polygalacturonase is 0.01 ~ 0.05% of filtrate weight; Hydrolysis temperature is 52 DEG C;
S4. Primary Fermentation: by adding the sticky rice wine of sugar degree >=35% in the fruit juice after enzymolysis, white sugar, yeast ferment, and sugar adds for twice, first time adds the sugar of total sugar weight amount 2/3 before fermentation; Remaining sugar is added after second time is added in fermentation 36 ~ 48h; The weight ratio of described fruit juice and sticky rice wine is 1:0.7, and the add-on of described yeast is 0.35% of juice weight, and the temperature of described Primary Fermentation is 27 DEG C, and fermentation time is 8d, is separated by clear liquor after Primary Fermentation terminates;
Sticky rice wine adopts following methods preparation: glutinous rice is soaked 15h 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; The head mold taking glutinous rice quality 0.45% 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 45h, now sticky rice wine converge in sugar content should more than 35%;
S5. secondary fermentation: clear liquor carries out secondary fermentation, the temperature of secondary fermentation is 22 DEG C, and fermentation time is 95d;
S6. ageing: after secondary fermentation terminates, carries out ageing by fruit wine in ageing room, and the temperature of described ageing room is 17 DEG C, and relative humidity is 86%;
S7. aftertreatment: fruit wine is allocated according to taste, by the fruit wine indirect heating to 68 DEG C after allotment, after keeping 16min, the fruit wine after process is placed 5d at the temperature of-5 DEG C, ultrafiltration membrance filter is adopted after cold heat exchange process, the pore size of described ultra-filtration membrane is 0.3 μm, and filtrate is high-quality dry type olive wine.
The content of the Fructus oleae europaeae wine prepare above-described embodiment 1-4 and the middle Hydroxytyrosol of commercially available conventional oil olive wine (control group) adopts HPLC chromatography to measure, and experimental result is as shown in table 1.
| Title | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Control group |
| Hydroxytyrosol (mg/L) | 210 | 198 | 205 | 207 | 20-30 |
Claims (8)
1. utilize a method for Fructus oleae europaeae fermentative production high-quality olive wine, it is characterized in that, it comprises the following steps:
S1. cold press: Fructus oleae europaeae is carried out cold press at the temperature of≤30 DEG C, collects fruit juice, for subsequent use;
S2. fresh-keeping: to be filtered by fruit juice cheese cloth, adding sodium isoascorbate or sulfurous gas in filtrate, to carry out antioxygen fresh-keeping; The add-on of described sodium isoascorbate is 0.03 ~ 0.07% of filtrate weight, and described sulfurous gas add-on is 70 ~ 90mg/L;
S3. enzymolysis: carry out enzymolysis by adding polygalacturonase in filtrate to fruit juice after Preservation Treatment, the add-on of described polygalacturonase is 0.01 ~ 0.05% of filtrate weight; Hydrolysis temperature is 45 ~ 55 DEG C;
S4. Primary Fermentation: by adding sticky rice wine in the fruit juice after enzymolysis, sugar, yeast ferment, and the temperature of described Primary Fermentation is 23 ~ 28 DEG C, and fermentation time is 5 ~ 9d, is separated by clear liquor after Primary Fermentation terminates;
S5. secondary fermentation: clear liquor carries out secondary fermentation, the temperature of secondary fermentation is 18 ~ 25 DEG C, and fermentation time is 80 ~ 100d;
S6. ageing: after secondary fermentation terminates, carries out ageing by fruit wine in ageing room, and the temperature of described ageing room is 12 ~ 18 DEG C, and relative humidity is 83 ~ 87%;
S7. aftertreatment: fruit wine is allocated according to taste, the mode of cold and hot exchange is adopted to process in the fruit wine after allotment, adopt ultrafiltration membrance filter after cold heat exchange process, the pore size of described ultra-filtration membrane is 0.1 ~ 0.3 μm, and filtrate is high-quality olive wine.
2. a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine as claimed in claim 1, is characterized in that, sugar degree >=35% of sticky rice wine described in step S4.
3. a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine as claimed in claim 1, it is characterized in that, described in step S4, sugar is high fructose syrup or white sugar.
4. a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine as claimed in claim 1 or 2, it is characterized in that, the weight ratio of fruit juice described in step S4 and sticky rice wine is 1:0.5 ~ 0.9.
5. a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine as claimed in claim 1, it is characterized in that, the add-on of yeast described in step S4 is 0.05 ~ 0.5% of juice weight.
6. a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine as claimed in claim 1, it is characterized in that, sugar described in step S4 adds for twice, and first time adds the sugar of total sugar weight 2/3 before fermentation; Remaining sugar is added after second time is added in fermentation 36 ~ 48h.
7. a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine as claimed in claim 1, it is characterized in that, the method of cold heat exchange process described in step S7 is: by fruit wine indirect heating to 65 ~ 70 DEG C, after keeping 13 ~ 18min, the fruit wine after process is placed 5 ~ 6d at the temperature of-3 ~-5 DEG C.
8. a kind of method utilizing Fructus oleae europaeae fermentative production high-quality olive wine as claimed in claim 1, is characterized in that, high-quality olive wine is any one in dry type, semi-sweet or sweet type.
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| CN107057925A (en) * | 2017-04-19 | 2017-08-18 | 丹江口市兴源生橄榄油科技发展有限公司 | A kind of method that utilization olea europaea fruit and leaf produce 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 |
| CN109280593A (en) * | 2018-12-14 | 2019-01-29 | 重庆油橄榄集团有限公司 | A kind of olive wine |
| CN112760184A (en) * | 2021-02-26 | 2021-05-07 | 四川天源油橄榄有限公司 | Preparation method of fermented olive wine and olive wine |
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| 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 |
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| KR20030059940A (en) * | 2002-01-03 | 2003-07-12 | 김윤홍 | Preparation method of medicinal liqueur using European Bedger(Meles meles) mainly. |
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| CN101805681A (en) * | 2010-04-01 | 2010-08-18 | 刘全 | Production method for manually fermenting fruit juice wine by using olive pure fruit juice |
| 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 |
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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 |
| CN107057925A (en) * | 2017-04-19 | 2017-08-18 | 丹江口市兴源生橄榄油科技发展有限公司 | A kind of method that utilization olea europaea fruit and leaf produce olive wine |
| CN109280593A (en) * | 2018-12-14 | 2019-01-29 | 重庆油橄榄集团有限公司 | A kind of olive wine |
| CN112760184A (en) * | 2021-02-26 | 2021-05-07 | 四川天源油橄榄有限公司 | Preparation method of fermented olive wine and olive wine |
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