CN102816666A - Production method of fermented olive wine and product thereof - Google Patents
Production method of fermented olive wine and product thereof Download PDFInfo
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Abstract
The invention relates to a production method of a fermented olive wine and a product thereof. The production method comprises the following steps of crushing and impregnating olive fruit and carrying out composite enzymatic hydrolysis with bentonite and gelatin for six hours to 10 hours; fermenting for 7 days to 10 days at a temperature of 15 DEG C to 20 DEG C and transferring to another tank, and post-fermenting a clear juice for 15 days to 20 days, wherein the final alcohol content is 10% vol to 12% vol; aging for one month at a temperature of 20 DEG C, carrying out freezing treatment twice, filtering and sterilizing, freezing and keeping still for 8 days at the temperature which is 0. 4 DEG C higher than the freezing point of wine, and keeping still at the temperature which is 0. 8 DEG C higher than the freezing point of wine; and finally, coarsely filtering and carrying out filtering twice by using a cardboard filter and a membrane filter, and precipitating tartrazine and black oily precipitate. The production method provided by the invention has a good low-temperature fermentation effect and high alcohol content; clarification is accelerated, the stability of wine is increased, and wine legs can be completely separated; and low-temperature freezing is carried out twice, and the tartrazine is precipitated, so that the stability of wine is further improved, and the flavor is kept. The method is applicable to the production of fermented olive wine.
Description
Technical field
The present invention relates to a kind of working method of full fermentation fruit wine, working method of particularly a kind of fermented type olive wine and products thereof.
Background technology
Olive is really called Chinese olive, and cause and effect can supply to eat raw when still being dark green in fact and gain the name.Olive is nutritious; Mineral substance such as pulp inner protein 0.8 gram, glucide 15.1 grams, fat 0.2 gram, 3 milligrams of vitamins Cs and 49 milligrams of calcium, 18 milligrams in phosphorus, 0.2 milligram of iron; Wherein ascorbic content is 10 times of apple, pears, peach 5 times.Its calcium content is also very high, and is prone to be absorbed by the body.The traditional Chinese medical science thinks that olive has clearing heat and detoxicating, and relieve sore throat reduces phlegm, and promotes the production of body fluid to quench thirst, and relieving restlessness is sobered up, and changes the merit that thorn removes fishbone, and winter-spring season is chewed 2～3 pieces of fresh olives of food every day, can prevent upper respiratory tract infection
[1]According to another discovering, eat pregnant woman and lactation Chinese olive, baby's brain development there is obvious facilitation, can make the baby become clever.Modern medicine is discovered, takes in the abundant material of calcium contents, can reduce the danger of suffering from the colorectal carcinoma and the rectum cancer.At present, the deep processing article of olive have only sweet oil, soak olive wine etc., and the production of full fermented type olive wine is exactly the problem and the direction of tackling of key scientific and technical problems always.With the olive is raw material production fermented type olive wine, can to greatest extent the nutritive substance in the olive fruit be retained in the wine, and a kind of fruit wine drink of more health-nutrition can be provided for the human consumer.
One Chinese patent application CN 200410026767.8 " a kind of olive health promoting wine and preparation method thereof " (publication number CN1563334; Open day 2005-01-12) patented claim; Disclose a kind of olive health promoting wine and preparation method thereof, this olive wine is processed after mainly mixing, filter through soaking with basic wine, Sucus Canarii albi, herbal medicine etc., by this method system wine; At first be to have adopted infusion method to carry out the production olive wine; The fragrance lixiviate is abundant inadequately, and draws through the experiment detection, and the aroma component kind of the olive wine that infusion method is produced prepares well below fermentation method; Once more, this method only is that olive wine is soaked after-filtration, does not carry out aftertreatment, poor stability, and the mouthfeel of wine is also poor, lacks local flavor.
Summary of the invention
The objective of the invention is to avoid the weak point of above-mentioned prior art, and provide a kind of working method simple and easy, the giving off a strong fragrance of wine, taste are pure and fresh, can keep olive fruit working method peculiar taste, the fermented type olive wine and products thereof.
The object of the invention can reach through following measure:
A kind of working method of fermented type olive wine, comprise to olive fruit selected, clean, broken processing, the dipping enzymolysis, low temperature fermentation, defecate and purify, freezing, filtering processing and packing is characterized in that,
1) described dipping enzymolysis: the method that comprises complex enzyme hydrolysis; Be that the olive pulp that will pass through selected, cleaning, break process moves in the impregnating autoclave; In steeping fluid, add compound polygalacturonase and cellulase, stir, dipping temperature is controlled at 15 ℃～18 ℃; Enzymolysis 6 hours～10 hours, the olive fruit juice of the usefulness that obtains fermenting;
2) described low temperature fermentation: comprise above-mentioned olive fruit juice is transported to fermentor tank, adds the good wine brewing active dry yeast of activation that stir, leavening temperature is controlled at 15 ℃～20 ℃; After fermenting 7 days～10 days; Isolate juice clearly from fermented liquid, change jar, under same temperature, clear juice was carried out secondary fermentation 15～20 days; Transform the 1%Vol alcoholic strength according to the 17g/L sugar and add white sugar, final fermented wine degree is 10%～12%; After fermentation is accomplished, carry out ageing 1 month being lower than under 20 ℃ the temperature, obtain thick original wine;
3) described defecate and purify: comprising the method that adopts composite purifying agent, is the thick original wine that above-mentioned operation is obtained, and adds uniform bentonite solution of dissolving and gelatin solution; Solute with respect to every liter of wine liquid adds weight, and bentonite is 300mg/L～500 mg/L, and gelatin is 60mg/L～80mg/L; Stir, treat wherein colloid sedimentation, leave standstill clarification 10 days～15 days; Isolate the wine pin, clear liquid is filtered, obtain limpid wine liquid; Wine liquid is cooled to 20 ℃ of storages then, and wine liquid is allocated on request;
4) described freezing, filtration: comprise changing the olive wine after the allotment over to refrigerated cylinder, carry out freezing treatment twice, and filtration sterilization; Earlier freezing under the temperature of 0.4 ℃ of the freezing point that is higher than wine, leave standstill maintenance 8 days, commentaries on classics jar back is then freezing under 0.8 ℃ of temperature of the freezing point that is higher than wine, leaves standstill maintenance 4 days, separates out winestone and dark oil throw out; Under this temperature, carry out coarse filtration with diatomite filter at last, the work in-process wine through freezing and filtering obtains carries out twice filtration again before the packing, promptly carry out a filtration sterilization with the cardboard filter machine, carries out the secondary filtration degerming with Membrane filtering machine again.
The method of above-mentioned complex enzyme hydrolysis is in every liter of steeping fluid, to add polygalacturonase 100mg～150mg and cellulase 500mg～800mg.
Above-mentioned wine brewing active dry yeast is the wine brewing active dry yeast that adopts Angel Yeast company, and the amount by every liter of fermented juice adding dry yeast 150mg～250mg joins in the fermentor tank of fermented juice lentamente.
The method of above-mentioned employing composite purifying agent is earlier with 50 ℃ of warm water soaking bentonite of 15 times of volumes 24 hours, treats that dissolving joins in the wine liquid after even, adds gelatin solution again in wine liquid.
Above-mentioned fermented type olive wine; Be through broken, dipping, with the complex enzyme hydrolysis of polygalacturonase and cellulase, with the active dry yeast of Angel Yeast company by the olive fruit; At 15 ℃～20 ℃ following stepwise fermentations; Secondary is freezing under the temperature of 0.4 ℃ of the freezing point that is higher than wine and 0.8 ℃, separates out winestone and dark oil throw out, through coarse filtration and the resulting fermented type olive wine of twice filtration sterilization.
Above-mentioned fermented type olive wine is with fermentation back gained original wine, adds uniform bentonite solution of dissolving and gelatin solution, leaves standstill clarification, isolates the wine pin, resulting fermented type olive wine.
Working method of the present invention and products thereof has following advantage:
1. complex enzyme hydrolysis and low temperature fermentation is effective.The method that the inventive method adopts plurality of enzymes to combine, hydrolysis result is good, and crushing juice rate reaches more than 45%.In fermentor tank, slowly add active dry yeast, be controlled at 15 ℃～20 ℃ lower leavening temperatures, and carry out the degree of depth fermentation of segmentation and additional sugar, make the wine degree of the 10%Vol～12%Vol that finally reaches higher.
2. the employing composite additive is accelerated clarification, and increases the stability of wine.In the gluing method down of the present invention, add gelatin and be mainly the stability that improves olive wine, the minimizing bentonite to the influence of wine body, makes down the glue effect desirable more when adsorption clarification.Leave standstill behind the following glue, treat that the complete post precipitation of wine pin, separation and filtration, the wine liquid that obtains are exceptionally limpid.
3. freezing particularly through twice freezing treatment, is separated out winestone and dark oil throw out, further improves the stability of wine article, keeps the olive fruit wine peculiar taste.
The present invention is done the narration of further indefiniteness below in conjunction with accompanying drawing and embodiment.
Description of drawings
Fig. 1 is the process flow diagram of working method of the present invention.
Embodiment
At first the raw material olive is really selected, selected for use seven, medium well above fresh fruit, reject the fruit of rotting, land fruit, and too small, the not mature enough fruit of stature, salable product are cleaned completely, pulverize with hollander then, and add SO by 30mg/L
2, olive pulp is transferred in the temperature controllable impregnating autoclave, add polygalacturonase 100 mg/L～150mg/L, cellulase 500 mg/L～800 mg/L evenly stir, and the control dipping temperature was kept 6 hours～10 hours at 15 ℃～18 ℃.Crushing juice rate can reach more than 45%, the olive fruit juice of the usefulness that obtains fermenting.
The clear juice of above-mentioned fermented juice is transported in the fermentor tank, adds the good Angel Yeast company wine brewing active dry yeast of activation, slowly add by the addition of every liter of fermented juice 150mg～250mg; Stir, the control leavening temperature changes jar at 15 ℃～20 ℃ after fermentation in 7 days～10 days; Isolated clear juice is proceeded fermentation; In time detect the pol and the alcoholic strength of fruit juice in the process,, transform the 1%Vol alcoholic strength according to 17g/L sugar part and add white sugar according to detecting data; Fermented 15 days～20 days, and made final fermented wine degree at 10%Vol～12%Vol.Carry out ageing after fermentation is accomplished, be lower than under 20 ℃ the temperature ageing about 1 month.
For accelerating the olive wine clarification and increase its stability, adopt to add the compound method of glue down of bentonite, gelatin.Add gelatin and be mainly the stability that improves olive wine, lower the bentonite adsorption clarification, make down the glue effect better the influence that the wine body is caused.At first add-on is the bentonite of 300mg/L～500mg/L; With 50 ℃ of warm water of 15 times of volumes, soaked 24 hours, treat to join in the wine liquid after its dissolving evenly; Be that the gelatin solution that every liter of wine liquid adds 60mg～80mg gelatin joins in the wine liquid with add-on again, stir.Treat wherein colloid sedimentation, leave standstill about 10 days～15 days.Being the complete post precipitation of wine pin of colloidal, isolate the wine pin, clear liquid is filtered, obtain limpid wine liquid, then with ℃ storage of wine temperature drop to 20.
For improving the stability of olive wine, adopt the method for freezing, adjust according to mouthfeel, make mouthfeel reach the pleasant impression sweetness, the smell of fruits is very sweet, the effect that the wine body is plentiful; The olive wine that allotment is good changes refrigerated cylinder over to, makes freezing temp 0.4 ℃ of the freezing point that is higher than wine earlier, leaves standstill and stores 8 days; It is then freezing under the temperature of 0.8 ℃ of the freezing point that is higher than wine to change jar back; Keep leaving standstill 4 days, under this temperature, carry out coarse filtration at last with diatomite filter; Carry out the essence filter with the cardboard filter machine again, carry out Sterile Filtration, filling bottle, pack with Membrane filtering machine then.Through separating out winestone and dark oil deposition, further improved the stability of wine article.The inventive method is applicable to the production of fermented type olive wine.
Claims (7)
1. the working method of a fermented type olive wine, comprise to the olive fruit selected, clean, broken processing, the dipping enzymolysis, low temperature fermentation, defecate and purify, freezing, filtering processing and packing is characterized in that,
A) described dipping enzymolysis: the method that comprises complex enzyme hydrolysis; Be that the olive pulp that will pass through selected, cleaning, break process moves in the impregnating autoclave; In steeping fluid, add compound polygalacturonase and cellulase, stir, dipping temperature is controlled at 15 ℃～18 ℃; Enzymolysis 6 hours～10 hours, the olive fruit juice of the usefulness that obtains fermenting;
B) described low temperature fermentation: comprise above-mentioned olive fruit juice is transported to fermentor tank, adds the good wine brewing active dry yeast of activation that stir, leavening temperature is controlled at 15 ℃～20 ℃; After fermenting 7 days～10 days; Isolate juice clearly from fermented liquid, change jar, under same temperature, clear juice was carried out secondary fermentation 15～20 days; Transform the 1%Vol alcoholic strength according to the 17g/L sugar and add white sugar, final fermented wine degree is 10%～12%; After fermentation is accomplished, carry out ageing 1 month being lower than under 20 ℃ the temperature, obtain thick original wine;
C) described defecate and purify: comprising the method that adopts composite purifying agent, is the thick original wine that above-mentioned operation is obtained, and adds uniform bentonite solution of dissolving and gelatin solution; Solute with respect to every liter of wine liquid adds weight, and bentonite is 300mg/L～500 mg/L, and gelatin is 60mg/L～80mg/L; Stir, treat wherein colloid sedimentation, leave standstill clarification 10 days～15 days; Isolate the wine pin, clear liquid is filtered, obtain limpid wine liquid; Wine liquid is cooled to 20 ℃ of storages then, and wine liquid is allocated on request;
D) described freezing, filtration: comprise changing the olive wine after the allotment over to refrigerated cylinder, carry out freezing treatment twice, and filtration sterilization; Earlier freezing under the temperature of 0.4 ℃ of the freezing point that is higher than wine, leave standstill maintenance 8 days, commentaries on classics jar back is then freezing under 0.8 ℃ of temperature of the freezing point that is higher than wine, leaves standstill maintenance 4 days, separates out winestone and dark oil throw out; Under this temperature, carry out coarse filtration with diatomite filter at last, the work in-process wine through freezing and filtering obtains carries out twice filtration again before the packing, promptly carry out a filtration sterilization with the cardboard filter machine, carries out the secondary filtration degerming with Membrane filtering machine again.
2. the working method of fermented type olive wine according to claim 1 is characterized in that, the method for described complex enzyme hydrolysis is in every liter of steeping fluid, adds polygalacturonase 100mg～150mg and cellulase 500mg～800mg.
3. the working method of fermented type olive wine according to claim 1 and 2; It is characterized in that; Described wine brewing active dry yeast; Be the wine brewing active dry yeast that adopts Angel Yeast company, the amount by every liter of fermented juice adding dry yeast 150mg～250mg joins in the fermentor tank of fermented juice lentamente.
4. the working method of fermented type olive wine according to claim 1 and 2; It is characterized in that the method for described employing composite purifying agent is earlier with 50 ℃ of warm water soaking bentonite of 15 times of volumes 24 hours; Treat to join in the wine liquid after the dissolving evenly, in wine liquid, add gelatin solution again.
5. the working method of fermented type olive wine according to claim 3; It is characterized in that the method for described employing composite purifying agent is earlier with 50 ℃ of warm water soaking bentonite of 15 times of volumes 24 hours; Treat to join in the wine liquid after the dissolving evenly, in wine liquid, add gelatin solution again.
6. the fermented type olive wine that method according to claim 1 makes is characterized in that, described fermented type olive wine; Be through broken, dipping, with the complex enzyme hydrolysis of polygalacturonase and cellulase, with the active dry yeast of Angel Yeast company by the olive fruit; At 15 ℃～20 ℃ following stepwise fermentations; Secondary is freezing under the temperature of 0.4 ℃ of the freezing point that is higher than wine and 0.8 ℃, separates out winestone and dark oil throw out, through coarse filtration and the resulting fermented type olive wine of twice filtration sterilization.
7. fermented type olive wine according to claim 6 is characterized in that, described fermented type olive wine; Be the back gained original wine that to ferment, add uniform bentonite solution of dissolving and gelatin solution, leave standstill clarification; Isolate the wine pin, resulting fermented type olive wine.
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| CN103642635A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method for completely-fermented mulberry wine and product |
| CN103952267A (en) * | 2014-05-28 | 2014-07-30 | 李琪 | Rubus buergeri fruit wine brewing method |
| CN105802806A (en) * | 2016-05-26 | 2016-07-27 | 广东金樱子酿酒有限公司 | Fermented honey and Clausena lansium liquor and preparation method thereof |
| CN106544249A (en) * | 2016-11-01 | 2017-03-29 | 陇南市祥宇油橄榄开发有限责任公司 | Fructus Canarii albi cocktail and manufacture method |
| CN106834031A (en) * | 2017-02-08 | 2017-06-13 | 泸州纳贡庄园酒业有限公司 | A kind of preparation method of clear city's wine |
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| CN108504507A (en) * | 2018-06-27 | 2018-09-07 | 贵州云上刺梨花科技有限公司 | A kind of olive fruit wine and preparation method thereof |
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| CN110643467A (en) * | 2019-11-14 | 2020-01-03 | 广东星耀生物科技有限公司 | Fermented olive wine and preparation method thereof |
| CN114231375A (en) * | 2021-12-22 | 2022-03-25 | 云南猫哆哩集团食品有限责任公司 | Fructus phyllanthi and fructus polygoni multiflori composite fruit wine and preparation method thereof |
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Cited By (14)
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| CN103642635A (en) * | 2013-12-06 | 2014-03-19 | 广东十二岭酒业有限公司 | Production method for completely-fermented mulberry wine and product |
| CN103952267A (en) * | 2014-05-28 | 2014-07-30 | 李琪 | Rubus buergeri fruit wine brewing method |
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| CN106947662B (en) * | 2017-05-02 | 2020-10-27 | 广东巴伦比酒业有限公司 | Fermented phyllanthus emblica fruit wine and fruit vinegar and production method thereof |
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
| CN108504507A (en) * | 2018-06-27 | 2018-09-07 | 贵州云上刺梨花科技有限公司 | A kind of olive fruit wine and preparation method thereof |
| CN109797075A (en) * | 2019-03-22 | 2019-05-24 | 李振锋 | Olive fruit wine production technology |
| CN110643467A (en) * | 2019-11-14 | 2020-01-03 | 广东星耀生物科技有限公司 | Fermented olive wine and preparation method thereof |
| CN110643467B (en) * | 2019-11-14 | 2022-05-06 | 广东星耀生物科技有限公司 | Fermented olive wine and preparation method thereof |
| CN114231375A (en) * | 2021-12-22 | 2022-03-25 | 云南猫哆哩集团食品有限责任公司 | Fructus phyllanthi and fructus polygoni multiflori composite fruit wine and preparation method thereof |
| CN115612590A (en) * | 2022-11-09 | 2023-01-17 | 湘潭林海机械制造有限公司 | Freezing energy-conserving filter unit that stews |
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