CN1149621A

CN1149621A - Oliver wine and its making technology

Info

Publication number: CN1149621A
Application number: CN 95119005
Authority: CN
Inventors: 蒋俊兰
Original assignee: HONGLU BREWERY LUXI COUNTY YUNNAN PROV
Current assignee: HONGLU BREWERY LUXI COUNTY YUNNAN PROV
Priority date: 1995-11-09
Filing date: 1995-11-09
Publication date: 1997-05-14

Abstract

The invented process firstly washes the fresh olivers, then the following steps are undergone: crushing, pitting, squeezing juice, adjusting the sugar content of the fruit juice to specific range, adding specific a mount of SO2, regulating the pH value to acidic, adding specific amount of ammonium phosphate or ammonium sulfate, then adding specific amount of fruit wine yeast by control temp. fermentation, when residue sugar content becoming constant then removing dregs, secondary fermentation,s ettling, mixing with the soaked oliver liquor in accordance with specific proportion, adding proper amount of sugar and the finished product is obtained by blending. Said product features low degree of alcohol content.

Description

A kind of olive wine and manufacture craft thereof

The present invention relates to a kind of olive wine and manufacture craft thereof.

The Yunnan olive is the distinctive a kind of wild fruit in Yunnan, contain abundant calcium, iron, carotene, VITAMIN and nicotinic acid, have separate damp and hot, promote the production of body fluid to quench thirst, sharp phlegm, toxicide effect, be a kind of highly beneficial with fruit that is worth and medicine fruit, develop it for human service, become problem anxious to be solved." the production skill and the prescription of olive fruit wine " that existing Chinese patent CN1034755 proposes is related be adopt olive really to wash impurity elimination, fragmentation, dipping and get stain clearly after supernatant liquor carry out inverted engine, clarification, filter, blend, allocate and make fruit wine.

The object of the present invention is to provide with aforementioned production method diverse, a kind of high-quality olive wine and the manufacture craft thereof of less investment, instant effect.

The present invention utilizes the Yunnan olive of Yunnan specialty to be raw material, fresh olive is really cleaned, broken stoning, presses extracting juice, through adjusting the fruit juice sugar degree is certain limit, add a certain amount of sulfurous gas, adjust pH value to acid, add a certain amount of ammonium phosphate or ammonium sulfate, add a certain amount of fruit wine yeast temperature controlled fermentation again, when the residual sugar amount is that a timing is removed slag, carry out secondary fermentation again, after the olive fermented wine is made in clarification, mix by a certain percentage with the olive soaking wine of soaking again, adds an amount of sugar after modulate to blend and form through secondary.

It is natural flavour mountaineous that the product that the present invention produces keeps, and mouthfeel is soft, slightly olive tartaric acid, sweet, bitter, puckery, pleasant impression, has effect refrigerant, that relieve summer heat, wet one's whistle, is a kind of natural flavour mountaineous fruit wine that keeps.

Prescription of the present invention is really to be raw material with fresh olive, transferring to sugar degree in 1: 1 ratio adding moisture is 15-25%, add 0.15-0.25 gram proportioning by every liter again and add sulfurous gas, add an amount of citric acid, add 0.04-0.05% ammonium phosphate or ammonium sulfate again, make the olive fermented liquid, again with the olive soaking wine in 1: the ratio of 0.8-1 adds an amount of distilled water and sugar and colludes rightly, transfers and converts into fruit wine.Technology of the present invention is: (1) adopts fresh olive really to be raw material, through cleaning, detoxicating, adopt wooden tool fragmentation, stoning, after making pulp juice, add proper amount of sugar, and in pulp: water=1: 1 ratio adds moisture content, and to transfer to sugar degree be 15-25%, add 0.15-0.25 gram proportioning by every liter and add sulfurous gas, and add an amount of citric acid pH value is transferred to 5-6, after adding the ammonium phosphate or ammonium sulfate of 0.04-0.05%, the fruit wine yeast that adds 4.5-5.5% again, 22-25 ℃ of temperature bottom fermentation 6-8 days, when the residual sugar amount is 1%, remove slag, add the fruit wine yeast fermentation again as stated above and made the olive fermented liquid in 12-16 days.(2) adopt fresh ripe olive fruit, after cleaning with the moisture content airing, sterilize, break, soaked 6-7 days with the ratio of wine in 1: 4 fruit with 54 pure grain wines of spending, left standstill 1-2 days, wine is extracted out, put into 54 degree pure grain wines again and soak for the second time, extract soak solution with aforesaid method, will be for the first time and for the second time soak solution mix, precipitation, filter and make the olive soaking wine.(3) with above-mentioned olive fermented liquid and olive soaking wine by 1: the mixed of 0.8-1 add an amount of distilled water and sugar collude to, transfer and convert into fruit wine.

Embodiment 1:(1) getting the bright Yunnan olive that produces in Yunnan cleans, make gravy with the broken stoning of wooden tool, add a certain amount of sugar, and in pulp: the ratio of water=1: 1 adds entry, and to transfer to sugar degree be 20%, add sulfurous gas (SO2) by 0.2 gram/L amount ratio pH value is transferred to 5.5, the ammonium phosphate (or ammonium sulfate) of adding 0.05%, add 5% fruit wine yeast, 24 ℃ of temperature bottom fermentations 7 days, after when its residual sugar amount is 1%, removing slag, added 5% fruit wine yeast secondary fermentation again 15 days, obtaining the wine degree is 14%, pol is 7-8%, acidity is the olive fermented liquid of 0.3-0.6%.(2) adopt fresh sophisticated Yunnan olive fruit, clean, moisture content airing that pericarp is outer, sterilization, with wooden tool with its stoning of breaking, and in fruit: wine=1: 4 ratio is dipped in to be loaded in the olla in the 54 degree pure grain wines soaked 6 days, left standstill one day, the wine that soaks is extracted out, be placed in another cylinder standby, the pure grain wine that adds 54 degree in the olive fruit once more carried out soaking the second time 6 days, soaking wine was extracted out stand-by.(3) first time and secondary soaking wine are mixed postprecipitation, filtration, standby.(4) the olive fermented liquid of method (1) and the immersion olive wine of method (2) are pressed 1: 0.95 an amount of white sugar of mixed adding, convert into 18 ° of fruit juice wines through accent.The skill wood index of its this fruit juice wine reaches the listed index of following table:

Table 1

Index name	Index
Index name	Index	Color and luster	Orange-yellow, limpid transparent, no suspended substance, nothing precipitation.
Fragrance	Has the distinctive fragrance of olive fruit	Color and luster
Fragrance	Has the distinctive fragrance of olive fruit	Taste	Mouthfeel is soft, slightly the olive tartaric acid, sweet, bitter, puckery after flavor.
Style	Has the tangible style of this product	Taste

Table 2

Project	Index request
Project	Index request	Alcoholic strength (%)	????18°+1
Fermented juice (%)	????50	Alcoholic strength (%)	????18°+1
Fermented juice (%)	????50	Sugar part (%)	????18-20
Total acid (g/100ml)	(0.4-0.6 citric acid juice)	Sugar part (%)	????18-20

Table 3

Project	Index request
Project	Index request	Bacterium (individual/ml)	????50
Coliform	Must not detect	Bacterium (individual/ml)	????50

Claims

1, a kind of olive wine, it is characterized in that: prescription is really to be raw material with fresh olive, transferring to sugar degree in 1: 1 ratio adding moisture is 15-25%, add 0.15-0.25 gram proportioning by every liter again and add sulfurous gas, add an amount of citric acid, add 0.04-0.05% ammonium phosphate or ammonium sulfate again and make the olive fermented liquid, again with the olive soaking wine in 1: the ratio of 0.8-1 adds an amount of distilled water and sugar and colludes rightly, transfers and converts into fruit juice wine.

2, a kind of manufacture craft of olive wine is characterized in that:

(1) adopting fresh olive really is raw material, through cleaning, detoxicating, adopt wooden tool fragmentation, stoning, after making pulp juice, add an amount of sugar and in pulp: water=1: 1 ratio adds moisture content, and to transfer to sugar degree be 15-25%, add 0.15-0.25 gram proportioning by every liter and add sulfurous gas, and add an amount of citric acid pH value is transferred to 5-6, after adding the ammonium phosphate or ammonium sulfate of 0.04-0.05%, the fruit wine yeast that adds 4.5-5.5% again, 22-25 ℃ of temperature bottom fermentation 6-8 days, when the residual sugar amount is 1%, remove slag, add the fruit wine yeast fermentation again as stated above and made the olive fermented liquid in 12-16 days.

(2) adopt fresh ripe olive fruit, after cleaning with the moisture content airing, sterilize, break, soaked 6-7 days with the ratio of wine in 1: 4 fruit with 54 pure grain wines of spending, left standstill 1-2 days, wine is extracted out, put into 54 degree pure grain wines again and soak for the second time, extract soak solution with aforesaid method, will be for the first time and for the second time soak solution mix, precipitation, filter and make the olive soaking wine.

(3) with above-mentioned olive fermented liquid and olive soaking wine by 1: the mixed of 0.8-1 add an amount of distilled water and sugar collude to, transfer and convert into fruit wine.