CN105602806A - Olive wine and preparation method thereof - Google Patents
Olive wine and preparation method thereof Download PDFInfo
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- CN105602806A CN105602806A CN201610215601.3A CN201610215601A CN105602806A CN 105602806 A CN105602806 A CN 105602806A CN 201610215601 A CN201610215601 A CN 201610215601A CN 105602806 A CN105602806 A CN 105602806A
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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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Abstract
The invention discloses an olive wine and a preparation method thereof. The olive wine is prepared from 4-6kg of grain, 2.25-2.5kg of emblic leafflower fruit and 30-40g of distillery yeast. The grain is selected from any one or combination from high-quality sorghum, wheat, glutinous rice, corn and millet, and the emblic leafflower fruit is high-quality wild emblic leafflower fruit. The preparation method comprises the following steps: immersing the grain, steaming the grain, boiling the grain, discharging water, adding the emblic leafflower fruit, steaming, carrying out primary fermentation and secondary fermentation, and distilling to obtain the olive wine. In the olive wine production process, the steaming, boiling, fermentation and distillation are utilized to remove the bitterness, sourness and acerbity of the emblic leafflower fruit, thereby improving the mouthfeel and maintaining the natural aroma, sweetness and nutritional value of the emblic leafflower fruit. The natural pure olive wine product is prepared without adding any additive for seasoning.
Description
Technical field
The present invention relates to wine-making technology, specifically a kind of olive wine and preparation method thereof.
Background technology
Emblic, another name Yunnan olive, prestige fruit, be euphorbia plant. Its fruit is eaten raw sour-sweet crisp and micro-puckery, aftertaste sweetness; Nature and flavor are sweet, sour, puckery, cool, return lung, stomach warp, there is clearing heat and cooling blood, promote the production of body fluid to quench thirst, the effect such as food digesting stomach fortifying, preventing phlegm from forming and stopping coughing, protecting liver and detoxication, be also widely used in resisting pathogenic microbes, remove free radical and anti-oxidant, lipopenicillinase, fat-reducing and the sclerosis of anti-animal congee arteries and veins, anti-liver injury, anti-inflammatory, anti-mutagenesis, teratogenesis, antitumor, shortly induce HLI etc. The good reputation that has " emblic has been eaten and answered back sweetly, and old man has eaten and tailed off year ", is one of large high nutrition fruit of China three, and the United Nations's health organization specifies in one of whole world popularizing planting health plant. But its shortcoming is to be directly used for wine brewing.
Present olive wine (having another name called emblic wine) can be divided into: steep in wine, Fermented Fruit Wine and blend olive wine. The manufacture craft of steeping in wine is simple, extensive, brewed go out olive wine need add rock sugar or honey to cover the hardship of emblic, puckery, sour, directly drink not good enough. The similar brewing grape wine principle of fermented type olive fruit wine, gets its juice and ferments, and hardship in emblic, acid, puckeryly still exists, and alcohol is DEG C between 7-13%. Blending olive wine is that olive juice and white wine are allocated and formed according to a certain percentage.
What current techniques was used is emblic is brewed or utilize its juice fermentation to obtain fruit wine or blend to form, method of operating or simply extensive, or operation is numerous and diverse, and the hardship of this life of emblic, acid, puckery also having taken in product. So present olive wine products taste is not good can only be by adding the auxiliary solution of sugar, honey and other additives, the single demand that can not meet existing consumption market of product. For example adopt Yunnan olive to be that primary raw material is prepared the patented technology situation analysis of fruit wine as follows: it is primary raw material that a kind of Yunnan olive fruit wine (publication number: CN1389562A) adopts Yunnan olive, carry out culture propagation with fruit juice,, not making full use of olive slag, nutrition and product special flavour are not ideal enough. It is primary raw material that a kind of olive wine and manufacture craft (publication number: CN1149621A) thereof adopt Yunnan olive, but takes the technique of stoning, does not make full use of whole compositions of olive, and the value of olive wine is weakened. It is primary raw material that the production technology of olive fruit wine and formula (publication number: CN1034755A) adopt Yunnan olive, but only passes through edible wine lixiviate, does not add starch source and carries out fermented distilled mouthfeel and the abundant nutrition improved. A kind of wild fruit fruit wine and corresponding wild fruit fruit drink (publication number: CN1470629A) thereof are although mention that the wild emblic of employing is as primary raw material, but its preparation technology all adopts prior art to produce, Shortcomings all in composition of raw materials and preparation technology.
Summary of the invention
The object of the present invention is to provide a kind of olive wine and preparation method thereof, that emblic is brewed or utilize its juice fermentation to obtain fruit wine or blend to form with what solve that current techniques uses, method of operating or simply extensive, operation is numerous and diverse, and the hardship of this life of emblic, acid, the puckery medium shortcoming of product of also having taken to.
For achieving the above object, the invention provides following technical scheme:
A kind of olive wine, its raw material is grain 8-12 jin, emblic 4.5-5 jin, distiller's yeast 30-40 gram, a kind of or any combination in Chinese sorghum, wheat, Nuo Gu, corn and millet that described grain is high-quality, the wild emblic that described emblic is high-quality.
As the further scheme of the present invention: its raw material is 10 jin, grain, 4.7 jin of emblics, 35 grams, distiller's yeast.
A preparation method for olive wine, concrete steps are:
(1) grain soaks: grain is put into fermentation vat and soak;
(2) steam grain: the grain soaking in step (1) is pulled out and put into steamer dry blowing one hour, in the process of dry blowing, spill twice water;
(3) boil grain: the grain after step (2) is cooked adds water again, water level submergence grain, then boil;
(4) draining interpolation emblic steams again: by drained the water in well-done grain in step (3), emblic is evenly placed on above well-done grain, then steams 60 minutes, steamed grain and emblic are referred to as vinasse;
(5) primary fermentation: vinasse in step (4) are pulled out and cooled to 38-42 DEG C from pot, then add distiller's yeast in vinasse, and stir; The vinasse of having mixed distiller's yeast are put into fermenting case and ferment, temperature control was built in 29 ± 1 DEG C of fermentations 24 hours;
(6) after fermentation: step (5) the fermentation vinasse of 24 hours are put into pond, cellar for storing things again and ferment 7 days;
(7) distillation: the whole taking-ups of vinasse that step (6) Jiao Chizhong is fermented are put into steamer and steamed wine, obtain olive wine.
As the further method of the present invention: respectively, Chinese sorghum is soaked 24 hours at 50-55 DEG C for the grain soak time in step (1) and temperature; Wheat soaks 12 hours at 40-45 DEG C; Glutinous paddy is soaked 17 hours at 20-30 DEG C, and corn soaks 4 hours at 80-100 DEG C; Millet is soaked 17 hours at 20-30 DEG C.
As the further method of the present invention: the time that step (3) grain boils respectively, Chinese sorghum 30-40 minute; Wheat 10-12 minute; Glutinous paddy breach; Corn breach; After millet breach, then boil 25-30 minute.
The ratio requirement of emblic and grain: emblic addition is few, olive wine local flavor is outstanding not; Otherwise addition greatly again can be unfavorable to temperature control during the fermentation, directly affects the quality of distillation yield and olive wine.
Steam the control of emblic condition: emblic can only add again and carries out dry blowing after grain boils, and this is different from traditional fermentation method. Steaming the emblic time is shortly unfavorable for that in sweat, emblic juice enters in vinasse, when distillation, the taste of emblic can not be put forward, and the time, long grain was ripe rotten, and in the time of case and cellar for storing things fermentation, grain lumps, and grain azymic causes distillation yield low, poor quality.
Compared with prior art, the invention has the beneficial effects as follows:
Olive wine is removed hardship, the acid, puckery of emblic by the process of steaming, boiling, fermenting and distilling, emblic nature fragrance, sweetness and nutritive value when having improved mouthfeel, are also retained, without any need for additive seasoning, make naturally pure olive wine product.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiment. Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of olive wine, its raw material is 8 jin of Chinese sorghums, 4.5 jin of emblics, 30 grams, distiller's yeast.
A preparation method for olive wine, concrete preparation process is:
(1) Chinese sorghum is put into fermentation vat and soak, Chinese sorghum is soaked 24 hours at 50 DEG C;
(2) Chinese sorghum of soaking in step (1) is pulled out and puts into steamer dry blowing one hour, in the process of dry blowing, spill twice water;
(3) Chinese sorghum after step (2) is cooked adds water again, and water level to be can be immersed into Chinese sorghum for well, then boils 35 minutes;
(4) by drained the water in well-done Chinese sorghum in step (3), emblic is evenly placed on above well-done Chinese sorghum, then steams 60 minutes, steamed Chinese sorghum and emblic are referred to as vinasse;
(5) vinasse in step (4) are pulled out and cooled to 38-42 DEG C from pot, then in vinasse, add distiller's yeast, and stir; The vinasse of having mixed distiller's yeast are put into fermenting case and ferment, temperature control was built in 29 ± 1 DEG C of fermentations 24 hours;
(6) step (5) the fermentation vinasse of 24 hours being put into pond, cellar for storing things again ferments 7 days;
(7) the whole taking-ups of vinasse that step (6) Jiao Chizhong fermented are put into steamer and are steamed wine, obtain olive wine.
Embodiment 2
A kind of olive wine, its raw material is 10 jin of wheats, 4.7 jin of emblics, 35 grams, distiller's yeast.
A preparation method for olive wine, concrete preparation process is:
(1) wheat is put into fermentation vat and soak, wheat soaks 12 hours at 45 DEG C;
(2) wheat soaking in step (1) is pulled out and put into steamer dry blowing one hour, in the process of dry blowing, spill twice water;
(3) wheat after step (2) is cooked adds water again, and water level to be can be immersed into wheat for well, then boils 10 minutes;
(4) by drained the water in well-done wheat in step (3), emblic is evenly placed on above well-done wheat, then steams 60 minutes, steamed wheat and emblic are referred to as vinasse;
(5) vinasse in step (4) are pulled out and cooled to 38-42 DEG C from pot, then in vinasse, add distiller's yeast, and stir; The vinasse of having mixed distiller's yeast are put into fermenting case and ferment, temperature control was built in 29 ± 1 DEG C of fermentations 24 hours;
(6) step (5) the fermentation vinasse of 24 hours being put into pond, cellar for storing things again ferments 7 days;
(7) the whole taking-ups of vinasse that step (6) Jiao Chizhong fermented are put into steamer and are steamed wine, obtain olive wine.
Embodiment 3
A kind of olive wine, its raw material is 12 jin, glutinous paddy, 5 jin of emblics, 40 grams, distiller's yeast.
A preparation method for olive wine, concrete preparation process is:
(1) glutinous paddy is put into fermentation vat and soak, glutinous paddy is soaked 17 hours at 25 DEG C;
(2) the glutinous paddy of soaking in step (1) is pulled out and puts into steamer dry blowing one hour, in the process of dry blowing, spill twice water;
(3) the glutinous paddy after step (2) is cooked adds water again, and water level to be can be immersed into glutinous paddy for well, then boils, and glutinous paddy is split for good;
(4) by drained the water in well-done glutinous paddy in step (3), emblic is evenly placed on above well-done glutinous paddy, then steams 60 minutes, steamed glutinous paddy and emblic are referred to as vinasse;
(5) vinasse in step (4) are pulled out and cooled to 38-42 DEG C from pot, then in vinasse, add distiller's yeast, and stir; The vinasse of having mixed distiller's yeast are put into fermenting case and ferment, temperature control was built in 29 ± 1 DEG C of fermentations 24 hours;
(6) step (5) the fermentation vinasse of 24 hours being put into pond, cellar for storing things again ferments 7 days;
(7) the whole taking-ups of vinasse that step (6) Jiao Chizhong fermented are put into steamer and are steamed wine, obtain olive wine.
Embodiment 4
A kind of olive wine, its raw material is 10 jin of corns, 5 jin of emblics, 40 grams, distiller's yeast.
A preparation method for olive wine, concrete preparation process is:
(1) corn is put into fermentation vat and soak, corn soaks 4 hours at 90 DEG C;
(2) corn soaking in step (1) is pulled out and put into steamer dry blowing one hour, in the process of dry blowing, spill twice water;
(3) corn after step (2) is cooked adds water again, and water level to be can be immersed into corn for well, then boils, and corn splits for good;
(4) by drained the water in well-done corn in step (3), emblic is evenly placed on above well-done corn, then steams 60 minutes, steamed corn and emblic are referred to as vinasse;
(5) vinasse in step (4) are pulled out and cooled to 38-42 DEG C from pot, then in vinasse, add distiller's yeast, and stir; The vinasse of having mixed distiller's yeast are put into fermenting case and ferment, temperature control was built in 29 ± 1 DEG C of fermentations 24 hours;
(6) step (5) the fermentation vinasse of 24 hours being put into pond, cellar for storing things again ferments 7 days;
(7) the whole taking-ups of vinasse that step (6) Jiao Chizhong fermented are put into steamer and are steamed wine, obtain olive wine.
Embodiment 5
A kind of olive wine, its raw material is 9 jin, millet, 5 jin of emblics, 40 grams, distiller's yeast.
A preparation method for olive wine, concrete preparation process is:
(1) millet is put into fermentation vat and soak, millet is soaked 17 hours at 25 DEG C;
(2) millet of soaking in step (1) is pulled out and puts into steamer dry blowing one hour, in the process of dry blowing, spill twice water;
(3) millet after step (2) is cooked adds water again, and water level to be can be immersed into millet for well, then boils, and millet is boiled after splitting 25 minutes again;
(4) by drained the water in well-done millet in step (3), emblic is evenly placed on above well-done millet, then steams 60 minutes, steamed millet and emblic are referred to as vinasse;
(5) vinasse in step (4) are pulled out and cooled to 38-42 DEG C from pot, then in vinasse, add distiller's yeast, and stir; The vinasse of having mixed distiller's yeast are put into fermenting case and ferment, temperature control was built in 29 ± 1 DEG C of fermentations 24 hours;
(6) step (5) the fermentation vinasse of 24 hours being put into pond, cellar for storing things again ferments 7 days;
(7) the whole taking-ups of vinasse that step (6) Jiao Chizhong fermented are put into steamer and are steamed wine, obtain olive wine.
Embodiment 6
A kind of olive wine, its raw material is 40 grams, each 3 jin, 5 jin emblics of Chinese sorghum, wheat, glutinous paddy and corn, distiller's yeast.
A preparation method for olive wine, concrete preparation process is:
(1) by Chinese sorghum, wheat with glutinously join in fermentation vat and soak respectively, Chinese sorghum is soaked 24 hours at 50 DEG C, and wheat soaks 12 hours at 45 DEG C, and glutinous paddy is soaked 17 hours at 25 DEG C, and corn soaks 4 hours at 90 DEG C;
(2) Chinese sorghum, wheat, glutinous paddy and the corn that in step (1), soak are pulled out and put into steamer dry blowing one hour, in the process of dry blowing, spill twice water;
(3) Chinese sorghum, little, glutinous paddy and the corn after step (2) is cooked adds water again, and water level is can be immersed into Chinese sorghum, wheat, glutinous paddy and corn for well, and Chinese sorghum is boiled 35 minutes, and wheat boils 10 minutes, and glutinous paddy is split for good, corn breach;
(4) by drained the water in well-done Chinese sorghum, wheat, glutinous paddy and corn in step (3), emblic is evenly placed on to well-done Chinese sorghum, wheat, glutinous paddy and above corn, then steams 60 minutes, steamed grain and emblic are referred to as vinasse;
(5) vinasse in step (4) are pulled out and cooled to 38-42 DEG C from pot, then add distiller's yeast to mixing in vinasse, and stir; The vinasse of having mixed distiller's yeast are put into fermenting case and ferment, temperature control was built in 29 ± 1 DEG C of fermentations 24 hours;
(6) step (5) the fermentation vinasse of 24 hours being put into pond, cellar for storing things again ferments 7 days;
(7) the whole taking-ups of vinasse that step (6) Jiao Chizhong fermented are put into steamer and are steamed wine, obtain olive wine.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned example embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form. Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims instead of above-mentioned explanation, is therefore intended to all changes that drop in the implication and the scope that are equal to important document of claim to include in the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but be not that each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. an olive wine, it is characterized in that, its raw material is grain 8-12 jin, emblic 4.5-5 jin, distiller's yeast 30-40 gram, a kind of or any combination in Chinese sorghum, wheat, Nuo Gu, corn and millet that described grain is high-quality, the wild emblic that described emblic is high-quality.
2. a kind of olive wine according to claim 1, is characterized in that, its raw material is 10 jin, grain, 4.7 jin of emblics, 35 grams, distiller's yeast.
3. the preparation method of a kind of olive wine according to claim 1 and 2, is characterized in that, concrete steps are:
(1) grain soaks: grain is put into fermentation vat and soak;
(2) steam grain: the grain soaking in step (1) is pulled out and put into steamer dry blowing one hour, in the process of dry blowing, spill twice water;
(3) boil grain: the grain after step (2) is cooked adds water again, water level submergence grain, then boil;
(4) draining interpolation emblic steams again: by drained the water in well-done grain in step (3), emblic is evenly placed on above well-done grain, then steams 60 minutes, steamed grain and emblic are referred to as vinasse;
(5) primary fermentation: vinasse in step (4) are pulled out and cooled to 38-42 DEG C from pot, then add distiller's yeast in vinasse, and stir; The vinasse of having mixed distiller's yeast are put into fermenting case and ferment, temperature control was built in 29 ± 1 DEG C of fermentations 24 hours;
(6) after fermentation: step (5) the fermentation vinasse of 24 hours are put into pond, cellar for storing things again and ferment 7 days;
(7) distillation: the whole taking-ups of vinasse that step (6) Jiao Chizhong is fermented are put into steamer and steamed wine, obtain olive wine.
4. the preparation method of a kind of olive wine according to claim 3, is characterized in that, respectively, Chinese sorghum is soaked 24 hours at 50-55 DEG C for the grain soak time in step (1) and temperature; Wheat soaks 12 hours at 40-45 DEG C; Glutinous paddy is soaked 17 hours at 20-30 DEG C; Corn soaks 4 hours at 80-100 DEG C, and millet is soaked 17 hours at 20-30 DEG C.
5. the preparation method of a kind of olive wine according to claim 3, is characterized in that, the time that grain boils in step (3) respectively, Chinese sorghum 30-40 minute; Wheat 10-12 minute; Glutinous paddy breach; Corn breach, boils 25-30 minute again after millet breach.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610215601.3A CN105602806A (en) | 2016-04-08 | 2016-04-08 | Olive wine and preparation method thereof |
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| CN201610215601.3A CN105602806A (en) | 2016-04-08 | 2016-04-08 | Olive wine and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106635628A (en) * | 2016-12-06 | 2017-05-10 | 钦州阜康农副食品有限公司 | Making method of phyllanthus emblica fruit wine |
| CN106701421A (en) * | 2016-12-28 | 2017-05-24 | 广东榄帝士酒业有限公司 | Method for producing natural and pure canarium album wine |
| CN106754052A (en) * | 2016-12-28 | 2017-05-31 | 广东榄帝士酒业有限公司 | A kind of nutritious olive wine |
| CN111718823A (en) * | 2020-07-03 | 2020-09-29 | 卓楚贞 | Olive wine and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635628A (en) * | 2016-12-06 | 2017-05-10 | 钦州阜康农副食品有限公司 | Making method of phyllanthus emblica fruit wine |
| CN106701421A (en) * | 2016-12-28 | 2017-05-24 | 广东榄帝士酒业有限公司 | Method for producing natural and pure canarium album wine |
| CN106754052A (en) * | 2016-12-28 | 2017-05-31 | 广东榄帝士酒业有限公司 | A kind of nutritious olive wine |
| CN111718823A (en) * | 2020-07-03 | 2020-09-29 | 卓楚贞 | Olive wine and preparation method thereof |
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