Fermented olive wine and preparation method thereof

An olive wine and fermented technology, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of low juice yield, long fermentation time, and heavy fruit juice taste, etc., to improve Overall quality, reduction of methanol risk, effect of reducing sour taste

Active Publication Date: 2020-01-03
广东星耀生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For example: because olives are rich in protein, fat, pectin, tannin and fiber substances, the juice yield after crushing is low, and the juice is sour and astringent. In the process of fermenting juice, oil substances seriously hinder the normal fermentation of yeast, resulting in long fermentation time, It is easy to infect long-film bacteria, so that the quality of the olive wine that is finally obtained is not good; in addition, because the existing olive wine brewing technology is backward, the content of methanol and fusel oil (isobutanol, ...

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  • Fermented olive wine and preparation method thereof
  • Fermented olive wine and preparation method thereof
  • Fermented olive wine and preparation method thereof

Examples

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Effect test

Embodiment 1

[0081] Embodiment 1: the preparation method of fermented type olive wine

[0082] 1. Method

[0083] (1) Variety selection and crushing: Sandalwood olives were selected from Huiyuan olives, Changying olives, Sandalwood olives, Laiyuan olives and Zhaoan olives, because the soluble sugar content of sandalwood olive juice is high and browning Light degree, high juice yield, lowest phenolic sugar ratio, strong sweet taste, good storability, and good juice flavor, it is a good variety for making fruit wine. The screening criteria for olive fruit are: the maturity is more than 8 mature, fresh, no rot, no pests, and the soluble sugar content is not less than 1.5%, the total phenol content is not higher than 14.5mg / mL, and the total acid is 5.8g / L of olive fruit. Washing the screened olive fruit with cold water at 8°C and crushing the whole fruit at 15°C to obtain olive pulp.

[0084] (2) Saccharification and enzymatic hydrolysis: add 725mg / L (final concentration) Rhizopus esterif...

Embodiment 2

[0091] Embodiment 2: the preparation method of fermented type olive wine

[0092] 1. Method

[0093] (1) kind selection and crushing: with embodiment 1.

[0094] (2) Saccharification and enzymolysis: add 779mg / L (final concentration) of Rhizopus esterifera to olive pulp and carry out saccharification for 26h at 24.6°C, then lower the temperature of the obtained pulp to 10.8°C and add 13.6mg / L (final concentration) Concentration) Pectinase Process Color, 395mg / L (final concentration) cellobiase for enzymolysis for 5.2h, until the juice yield of fruit juice was 61%, and the enzymatic hydrolysis product was obtained; add 0.20g / L (final concentration) to the enzymatic hydrolysis product Composite carbon-rich bentonite MTR can effectively absorb oily substances in fruit juice, effectively inhibit the growth of long-film bacteria, and ensure the normal fermentation of yeast during fermentation; cellobiase can effectively increase the total flavonoid content of active ingredients,...

Embodiment 3

[0101] Embodiment 3: the preparation method of fermented type olive wine

[0102] 1. Method

[0103] (1) Variety selection and crushing: with embodiment 1, difference is only, the temperature of olive fruit crushing is 8 ℃.

[0104] (2) Saccharification and enzymatic hydrolysis: add 833mg / L (final concentration) Rhizopus esterifera to olive pulp and carry out saccharification for 27h at 25.8°C, then reduce the temperature of the obtained pulp to 11.9°C and add 14.3mg / L (final concentration) Concentration) Pectinase Process Color, 411mg / L (final concentration) cellobiase is enzymatically hydrolyzed, and the juice yield of the fruit juice is 64% after enzymolysis, and the enzymatic hydrolyzate is obtained; 0.26g / L (final concentration) is added to the compound rich Bentonite MTR can effectively absorb oily substances in fruit juice, effectively inhibit the growth of long-film bacteria, and ensure the normal fermentation of yeast during fermentation; cellobiase can effectively...

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Abstract

The invention discloses fermented olive wine and a preparation method thereof. The preparation method of the fermented olive wine comprises the following steps that olive fruit is subjected to low-temperature crushing processing to obtain olive pulp, esterification rhizopus, pectinase and cellobiase are correspondingly added into the olive pulp and subjected to saccharification and enzymatic hydrolysis at low temperature, then yeast, yasukiyo enzyme and dephenolizing gelatin are added for temperature-controlled fermentation, and a fermented wine base liquor is obtained; and then an ageing agent is added for low-temperature ageing, and two-stage temperature varying clarifying processing is carried out to obtain the fermented olive wine. The fermented olive wine prepared by the method is full in a wine body, is golden yellow and crystal clear, and is good in pigment stability; and meanwhile, rich and harmonious raw fruit fruity and aroma are achieved, remaining taste is sweet, and the flavor is unique.

Description

technical field [0001] The invention belongs to the technical field of fruit wine brewing, in particular to a fermented olive wine and a preparation method thereof. Background technique [0002] Olives are both medicinal and edible fruits. There are five olive varieties in the main olive producing areas of my country, namely Huiyuan olives, Changying olives, Sandalwood olives, Laiyuan olives and Zhaoan olives. In recent years, with the improvement of people's living standards, the structure of human dietary needs has also undergone tremendous changes, and the requirements for the form and quality of olive processed products have also become higher and higher. However, due to the different varieties and fruit maturity of olives, their nutritional components, biological activities and trace elements will also be different, and the flavor of the fruit wine finally brewed will also be different. The carbohydrate content of olive pulp is more than 10%, the main component is sucr...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12R1/845C12R1/865
CPCC12G3/024
Inventor 黄星源姚建华黄星才
Owner 广东星耀生物科技有限公司
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