CN105543040B - A kind of method using olive fermenting and producing high-quality olive wine - Google Patents
A kind of method using olive fermenting and producing high-quality olive wine Download PDFInfo
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Abstract
The invention discloses a kind of methods using olive fermenting and producing high-quality olive wine, olive oil, juice, slag are squeezed to obtain using cold pressing process, and it fully develops and uses, fruit juice passes through fresh-keeping, enzymolysis main fermentation, rear fermentation, ageing, post processing, it is available that the smell of fruits is very sweet, mouthfeel is plentiful, can clearing heat and detoxicating, dissolving phlegm qi-regulating, soothing the liver appetizing, moistening lung enriching yin the effects that olive wine, the content of the olive wine hydroxytyrosol is up to 350mg/ml after testing；Fermented olive wine of the present invention is full of nutrition, glutinous rice full of nutrition is selected to carry out saccharification for raw material and adds in mixed fermentation in olive fruit juice, cover the bitter taste of olive, containing abundant organic acid, amino acid, vitamin and minerals, there is unique fruity and graceful aroma, flavour be mellow, soft, unique flavor；The method of the present invention is easy to operate, it is convenient to prepare, range that is extending olea europaea fruit comprehensive process, reduces production cost, is a significant increase economic benefit, is mass produced suitable for industrialization.
Description
Technical field
The invention belongs to fruit wine brewage fields, and in particular to a kind of to utilize olive fermenting and producing high-quality olive wine
Method.
Background technology
Olive was introduced a fine variety in Sichuan Province Kaijiang County since 1974, was determined as " oily olive by Sichuan provincial people's government within 1985
Olive Base Counties ", unique geographical environment and weather conditions are planted suitable for olive to be grown, particularly the calcium content of Purple Shale
It has been more than Mediterranean.Olea europaea fruit contains higher saturated fatty acid, oleic acid, linoleic acid, linolenic acid, contains relatively rich kind
Vitamin, containing abundant calcium, iron, carrotene, and with heat-clearing solution it is wet, rise Tianjin quench the thirst, soothing the liver appetizing, moistening lung enriching yin, dissolving phlegm
Qi-regulating, treatment abscess of throat and removing toxic substances, the effect relieved the effect of alcohol, thus be a kind of highly beneficial with being worth and be beneficial to health
Fruit object；Nutritive value and magical healthcare function contained by its olive oil, increasingly obtain the common favor of compatriots in recent years.
Olea europaea fruit oil yield is 15% or so, and fruit juice accounts for 50%, and fruit juice accounts for 35%；Though olive fruit juice bitter taste
Weight, but contains multiple nutritional components；Containing 9 grams of sugar, 0.5-1.5 grams of organic acid, protein and amino acid 1 .2- in every 100 grams of fruit juice
2.4 grams, 1-1.5 grams of phenols, 1.8 grams of minerals, and contain more vitamin C, B1, B2, E, K, PP etc..Nineteen fifty-nine according to records
Moral Caro and Li Gao Rigens confirm according to the experiment, containing a kind of substance of antibacterial activity in olea europaea fruit juice, containing there are many battalion
It forms point；Therefore, this fruit juice is referred to as nutritive water for many years by external Italian and Albanian.Meanwhile in oily olive
Fruit juice can also be extracted out in olive pomace, the olive oil of about 3-4% can also be extracted after processed.
The prior art is directly to produce olive wine with olive fruit mostly, and the beneficiating ingredient in olive fruit is made to be dissolved in wine just
Absorption is drunk in people.Olive fruit contains olive polyphenol, and the content of phenol accounts for the 1%-3% of ripe flesh in fruit, fermented
After be converted into hydroxytyrosol, the hydroxytyrosol in olive wine has anti-oxidant, antibacterial, anticancer and important physiology and the medicine such as hypoglycemic
Reason acts on, and is with a wide range of applications.At present, hydroxytyrosol demand is very big, and market prospects are very good.Hydroxytyrosol is in oil
Content in olive is higher, research shows that, stablizing the hydroxytyrosol in olive wine, there is important economic value and society to imitate
Benefit.Therefore, improving the content of hydroxytyrosol in olive wine becomes the emphasis of those skilled in the art's research.
Invention content
The shortcomings that it is an object of the invention to overcome the prior art, provides a kind of utilization olive fermenting and producing high-quality olive
The method of olive wine, this method can fully keep the stability of functional component hydroxytyrosol in preparation process.
The purpose of the present invention is achieved through the following technical solutions：It is a kind of to utilize olive fermenting and producing high-quality olive wine
Method, it includes the following steps：
S1. cold press：Olive at a temperature of≤30 DEG C is subjected to cold press, collects fruit juice, it is spare；
S2. it is fresh-keeping：Fruit juice with cheese cloth is filtered, sodium isoascorbate is added in filtrate or sulfur dioxide is resisted
Oxygen is fresh-keeping；The addition of the sodium isoascorbate is the 0.03~0.07% of filtrate weight, and the sulfur dioxide addition is 70
~90mg/L；
S3. it digests：Pectase will be added in filtrate after Preservation Treatment to digest fruit juice, the addition of the pectase
Measure 0.01~0.05% for filtrate weight；Hydrolysis temperature is 45~55 DEG C；
S4. main fermentation：It ferments glutinous rice wine, sugar, yeast is added in the fruit juice after enzymolysis, the temperature of the main fermentation
It it is 23~28 DEG C, fermentation time is 5~9d, detaches clarified solution after main fermentation；
S5. it ferments afterwards：Clarified solution ferments after carrying out, and the temperature fermented afterwards is 18~25 DEG C, and fermentation time is 80~100d；
S6. ageing：Afterwards after fermentation, fruit wine is subjected to ageing in ageing room, the temperature of the ageing room is 12~18 DEG C, relatively
Humidity is 83~87%；
S7. it post-processes：Fruit wine is allocated according to taste, the fruit wine after allotment is carried out by the way of cold and hot exchange
It handles, using ultrafiltration membrance filter after cold heat exchange process, the pore size of the ultrafiltration membrane is 0.1~0.3 μm, and filtrate is height
Quality olive wine.
Further, sugar content >=35% of glutinous rice wine described in step S4.
Further, sugar described in step S4 is fructose syrup or white granulated sugar.
Further, the weight ratio of fruit juice and glutinous rice wine described in step S4 is 1:0.5~0.9.
Further, the addition of yeast described in step S4 is the 0.05~0.5% of juice weight.
Further, sugar described in step S4 adds in twice, adds in total sugar weight amount 2/3 before fermentation for the first time
Sugar；Second of addition adds in remaining sugar after the 36~48h that ferments.
Further, the method for cold heat exchange process described in step S7 is：By fruit wine indirectly heat to 65~70 DEG C, protect
Holding after 13~18min will treated that fruit wine places 5~6d at a temperature of -3~-5 DEG C.
Further, high-quality olive wine is any one in dry type, semi-sweet or sweet tea 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%, polyalcohol 1%~1.5%, pectin and tannin 1.5%, mineral salt
About 2% (wherein, K accounts for 60%, Na and accounts for that 6%, Ca accounts for 6%, Fe and Mg accounts for 1%.In addition, C, P, S, CI ion account for about 26%~
27%).Also containing some antibacterial materials, have it is clearing heat and detoxicating, promote the production of body fluid to quench thirst, dissolving phlegm qi-regulating, soothing the liver appetizing, moistening lung enriching yin, solve
The effects that wine.
Sulfur dioxide uses the dedicated sulfurous acid of food additives fruit wine or potassium metabisulfite in fresh-keeping step in the present invention,
Sulfurous acid contains sulfur dioxide 6%, and potassium metabisulfite contains sulfur dioxide 50%, is calculated and used according to dosage.
45-50 DEG C of warm water of pectase is added in after activating 20min in fruit juice in enzymolysis step of the present invention.
Glutinous rice wine in main fermentation of the present invention is prepared using following methods：
1. glutinous rice is impregnated 12-16h in 23-28 DEG C of water, hand of the being subject to sth. made by twisting grain of rice is i.e. broken, white with nothing is originally washed to
Slurry；
2. equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly without paste, it is loose
Uniformly, then by its natural spreading for cooling to 35 DEG C or so；
3. weighing the rice song or rhizopus koji of glutinous rice quality 0.3-0.5%, rice is added in by the 2/3 of its saccharifying koji total requiremants
In, it fully mixes thoroughly, falls cylinder, nest, nest is in funnel-form, and pine is without collapsing.Gently compacting surface sprinkles remaining saccharifying agent.It is placed in
At 28-30 DEG C keep the temperature saccharification, until have the mash of 4/5 volume in funnel-form meal nest or be almost full with mash, it is fragrant and sweet it is strong, without aroma
Or have pico- aroma when until, time 36-48h, at this time glutinous rice wine converge in sugar content should be more than 35%.
The present invention has the following advantages：
1. the present invention squeezes to obtain olive oil, juice, slag, and fully develop and use using cold pressing process, fruit juice passes through fresh-keeping, enzyme
Main fermentation, rear fermentation, ageing, post processing are solved, available the smell of fruits is very sweet, and mouthfeel is plentiful, can clearing heat and detoxicating, dissolving phlegm qi-regulating, soothing the liver
The olive wine of the effects that appetizing, moistening lung enriching yin, the content of the olive wine hydroxytyrosol is up to 350mg/ml after testing；
2. fermented olive wine of the present invention is full of nutrition, glutinous rice full of nutrition is selected to carry out saccharification for raw material and adds in olive
Mixed fermentation in fruit juice covers the bitter taste of olive, contains abundant organic acid, amino acid, vitamin and minerals, tool
There is unique fruity and graceful aroma, flavour be mellow, soft, unique flavor；
3. the method for the present invention is easy to operate, prepares range that is convenient, extending olea europaea fruit comprehensive process, production is reduced
Cost is a significant increase economic benefit, is mass produced suitable for industrialization.
Specific embodiment
With reference to embodiment, the present invention will be further described, and protection scope of the present invention is not limited to following institute
It states.
Embodiment 1：A kind of method using olive fermenting and producing high-quality olive wine, it includes the following steps：
S1. cold press：Olive at a temperature of 30 DEG C is subjected to cold press, collects fruit juice, it is spare；
S2. it is fresh-keeping：Fruit juice with cheese cloth is filtered, it is fresh-keeping that sodium isoascorbate progress antioxygen is added in filtrate；It is described
The addition of sodium isoascorbate is the 0.03% of filtrate weight；
S3. it digests：Pectase will be added in filtrate after Preservation Treatment to digest fruit juice, the addition of the pectase
Measure 0.01~0.05% for filtrate weight；Hydrolysis temperature is 45 DEG C；
S4. main fermentation：The glutinous rice wine that sugar content >=35% is added in fruit juice after enzymolysis, fructose syrup, yeast are carried out
The weight ratio of fermentation, the fruit juice and glutinous rice wine is 1:0.5, the addition of the yeast is the 0.05% of juice weight, described
The temperature of main fermentation is 23 DEG C, and fermentation time 5d detaches clarified solution after main fermentation；
Glutinous rice wine is prepared using following methods：Glutinous rice is impregnated into 12h in 23 DEG C of water, hand of the being subject to sth. made by twisting grain of rice is i.e. broken,
It is starched with being originally washed to without white；Equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and
It does not paste, is loose uniform, then by its natural spreading for cooling to 35 DEG C or so；The meter Qu of glutinous rice quality 0.3% is weighed, its saccharifying koji is always needed
To be measured 2/3 is added in rice, is fully mixed thoroughly, falls cylinder, nest, and nest is in funnel-form, and pine is without collapsing.Gently compacting surface sprinkles
Remaining saccharifying agent.Be placed at 28 DEG C keep the temperature saccharification, until have the mash of 4/5 volume in funnel-form meal nest or be almost full with mash,
It is fragrant and sweet it is strong, without aroma or have pico- aroma when until, time 36h；
S5. it ferments afterwards：Clarified solution ferments after carrying out, and the temperature fermented afterwards is 18 DEG C, fermentation time 80d；
S6. ageing：Afterwards after fermentation, fruit wine being subjected to ageing in ageing room, the temperature of the ageing room is 12 DEG C,
Relative humidity is 83%；
S7. it post-processes：Fruit wine is allocated according to taste, by the fruit wine indirectly heat after allotment to 65 DEG C, is kept
By treated, fruit wine places 5d at a temperature of -3 DEG C after 13min, and ultrafiltration membrance filter is used after cold heat exchange process, described super
The pore size of filter membrane is 0.1 μm, and filtrate is high-quality dry type olive wine.
Embodiment 2：A kind of method using olive fermenting and producing high-quality olive wine, it includes the following steps：
S1. cold press：Olive at a temperature of 25 DEG C is subjected to cold press, collects fruit juice, it is spare；
S2. it is fresh-keeping：Fruit juice with cheese cloth is filtered, it is fresh-keeping that sulfur dioxide progress antioxygen is added in filtrate；Described two
Sulfur oxide addition is 70mg/L；
S3. it digests：Pectase will be added in filtrate after Preservation Treatment to digest fruit juice, the addition of the pectase
Measure 0.01~0.05% for filtrate weight；Hydrolysis temperature is 55 DEG C；
S4. main fermentation：Glutinous rice wine, white granulated sugar, yeast that sugar content >=35% is added in fruit juice after enzymolysis are sent out
Ferment, sugar add in twice, add in the sugar of total sugar weight amount 2/3 before fermentation for the first time；Second of addition is after the 36~48h that ferments
Add in remaining sugar；The weight ratio of the fruit juice and glutinous rice wine is 1:0.9, the addition of the yeast is juice weight
0.5%, the temperature of the main fermentation is 28 DEG C, and fermentation time 9d detaches clarified solution after main fermentation；
Glutinous rice wine is prepared using following methods：Glutinous rice is impregnated into 16h in 28 DEG C of water, hand of the being subject to sth. made by twisting grain of rice is i.e. broken,
It is starched with being originally washed to without white；Equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and
It does not paste, is loose uniform, then by its natural spreading for cooling to 35 DEG C or so；The rhizopus koji of glutinous rice quality 0.5% is weighed, its saccharifying koji is total
The 2/3 of requirement is added in rice, is fully mixed thoroughly, falls cylinder, nest, and nest is in funnel-form, and pine is without collapsing.Gently compacting surface is spread
Upper remaining saccharifying agent.It is placed at 30 DEG C and keeps the temperature saccharification, until having the mash of 4/5 volume in funnel-form meal nest or being almost full with wine with dregs
Liquid, it is fragrant and sweet it is strong, without aroma or have pico- aroma when until, time 48h, at this time glutinous rice wine converge in sugar content should be 35%
More than；
S5. it ferments afterwards：Clarified solution ferments after carrying out, and the temperature fermented afterwards is 25 DEG C, fermentation time 100d；
S6. ageing：Afterwards after fermentation, fruit wine being subjected to ageing in ageing room, the temperature of the ageing room is 18 DEG C,
Relative humidity is 87%；
S7. it post-processes：Fruit wine is allocated according to taste, by the fruit wine indirectly heat after allotment to 70 DEG C, is kept
By treated, fruit wine places 6d at a temperature of -5 DEG C after 18min, and ultrafiltration membrance filter is used after cold heat exchange process, described super
The pore size of filter membrane is 0.3 μm, and filtrate is high-quality semi-sweet olive wine.
Embodiment 3：A kind of method using olive fermenting and producing high-quality olive wine, it includes the following steps：
S1. cold press：Olive at a temperature of 20 DEG C is subjected to cold press, collects fruit juice, it is spare；
S2. it is fresh-keeping：Fruit juice with cheese cloth is filtered, it is fresh-keeping that sodium isoascorbate progress antioxygen is added in filtrate；It is described
The addition of sodium isoascorbate is the 0.07% of filtrate weight；
S3. it digests：Pectase will be added in filtrate after Preservation Treatment to digest fruit juice, the addition of the pectase
Measure 0.01~0.05% for filtrate weight；Hydrolysis temperature is 48 DEG C；
S4. main fermentation：The glutinous rice wine that sugar content >=35% is added in fruit juice after enzymolysis, fructose syrup, yeast are carried out
The weight ratio of fermentation, the fruit juice and glutinous rice wine is 1:0.6, the addition of the yeast is the 0.2% of juice weight, the master
The temperature of fermentation is 24 DEG C, and fermentation time 6d detaches clarified solution after main fermentation；
Glutinous rice wine is prepared using following methods：Glutinous rice is impregnated into 13h in 25 DEG C of water, hand of the being subject to sth. made by twisting grain of rice is i.e. broken,
It is starched with being originally washed to without white；Equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and
It does not paste, is loose uniform, then by its natural spreading for cooling to 35 DEG C or so；The meter Qu of glutinous rice quality 0.4% is weighed, its saccharifying koji is always needed
To be measured 2/3 is added in rice, is fully mixed thoroughly, falls cylinder, nest, and nest is in funnel-form, and pine is without collapsing.Gently compacting surface sprinkles
Remaining saccharifying agent.Be placed at 29 DEG C keep the temperature saccharification, until have the mash of 4/5 volume in funnel-form meal nest or be almost full with mash,
It is fragrant and sweet it is strong, without aroma or have pico- aroma when until, time 40h, at this time glutinous rice wine converge in sugar content should 35% with
On；
S5. it ferments afterwards：Clarified solution ferments after carrying out, and the temperature fermented afterwards is 20 DEG C, fermentation time 90d；
S6. ageing：Afterwards after fermentation, fruit wine being subjected to ageing in ageing room, the temperature of the ageing room is 14 DEG C,
Relative humidity is 84%；
S7. it post-processes：Fruit wine is allocated according to taste, by the fruit wine indirectly heat after allotment to 66 DEG C, is kept
By treated, fruit wine places 5.5d at a temperature of -4 DEG C after 15min, and ultrafiltration membrance filter is used after cold heat exchange process, described
The pore size of ultrafiltration membrane is 0.2 μm, and filtrate is high-quality sweet tea type olive wine.
Embodiment 4：A kind of method using olive fermenting and producing high-quality olive wine, it includes the following steps：
S1. cold press：Olive at a temperature of 18 DEG C is subjected to cold press, collects fruit juice, it is spare；
S2. it is fresh-keeping：Fruit juice with cheese cloth is filtered, it is fresh-keeping that sulfur dioxide progress antioxygen is added in filtrate；Described two
Sulfur oxide addition is 90mg/L；
S3. it digests：Pectase will be added in filtrate after Preservation Treatment to digest fruit juice, the addition of the pectase
Measure 0.01~0.05% for filtrate weight；Hydrolysis temperature is 52 DEG C；
S4. main fermentation：Glutinous rice wine, white granulated sugar, yeast that sugar content >=35% is added in fruit juice after enzymolysis are sent out
Ferment, sugar add in twice, add in the sugar of total sugar weight amount 2/3 before fermentation for the first time；Second of addition is after the 36~48h that ferments
Add in remaining sugar；The weight ratio of the fruit juice and glutinous rice wine is 1:0.7, the addition of the yeast is juice weight
0.35%, the temperature of the main fermentation is 27 DEG C, and fermentation time 8d detaches clarified solution after main fermentation；
Glutinous rice wine is prepared using following methods：Glutinous rice is impregnated into 15h in 27 DEG C of water, hand of the being subject to sth. made by twisting grain of rice is i.e. broken,
It is starched with being originally washed to without white；Equably by glutinous rice in stainless steel steamer, it is desirable that the well-done grain of rice is thoroughly well cooked but not mushy, thoroughly and
It does not paste, is loose uniform, then by its natural spreading for cooling to 35 DEG C or so；The rhizopus koji of glutinous rice quality 0.45% is weighed, by its saccharifying koji
The 2/3 of total requiremants is added in rice, is fully mixed thoroughly, falls cylinder, nest, and nest is in funnel-form, and pine is without collapsing.Gently compacting surface,
Sprinkle remaining saccharifying agent.It is placed at 30 DEG C and keeps the temperature saccharification, until having the mash of 4/5 volume in funnel-form meal nest or being almost full with wine with dregs
Liquid, it is fragrant and sweet it is strong, without aroma or have pico- aroma when until, time 45h, at this time glutinous rice wine converge in sugar content should be 35%
More than；
S5. it ferments afterwards：Clarified solution ferments after carrying out, and the temperature fermented afterwards is 22 DEG C, fermentation time 95d；
S6. ageing：Afterwards after fermentation, fruit wine being subjected to ageing in ageing room, the temperature of the ageing room is 17 DEG C,
Relative humidity is 86%；
S7. it post-processes：Fruit wine is allocated according to taste, by the fruit wine indirectly heat after allotment to 68 DEG C, is kept
By treated, fruit wine places 5d at a temperature of -5 DEG C after 16min, and ultrafiltration membrance filter is used after cold heat exchange process, described super
The pore size of filter membrane is 0.3 μm, and filtrate is high-quality dry type olive wine.
To hydroxytyrosol in above-described embodiment 1-4 olive wine prepared and commercially available conventional oil olive wine (control group)
Content is measured using HPLC chromatogram method, 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 (6)
1. a kind of method of olive wine using olive fermenting and producing high-content hydroxytyrosol, which is characterized in that it include with
Lower step：
S1. cold press：Olive at a temperature of≤30 DEG C is subjected to cold press, collects fruit juice, it is spare；
S2. it is fresh-keeping：Fruit juice with cheese cloth is filtered, sodium isoascorbate is added in filtrate or sulfur dioxide carries out antioxygen guarantor
It is fresh；The addition of the sodium isoascorbate is the 0.03~0.07% of filtrate weight, the sulfur dioxide addition for 70~
90mg/L；
S3. it digests：Pectase will be added in filtrate after Preservation Treatment to digest fruit juice, the addition of the pectase is
The 0.01~0.05% of filtrate weight；Hydrolysis temperature is 45~55 DEG C；
S4. main fermentation：It ferments glutinous rice wine, sugar, yeast is added in the fruit juice after enzymolysis, the temperature of the main fermentation is 23
~28 DEG C, fermentation time is 5~9d, detaches clarified solution after main fermentation, wherein, the weight ratio of the fruit juice and glutinous rice wine
It is 1:0.5~0.9；
S5. it ferments afterwards：Clarified solution ferments after carrying out, and the temperature fermented afterwards is 18~25 DEG C, and fermentation time is 80~100d；
S6. ageing：Afterwards after fermentation, fruit wine being subjected to ageing in ageing room, the temperature of the ageing room is 12~18 DEG C,
Relative humidity is 83~87%；
S7. it post-processes：Fruit wine is allocated according to taste, by the fruit wine after allotment by the way of cold and hot exchange
Reason, the processing method of the cold and hot exchange are：By fruit wine indirectly heat to 65~70 DEG C, after being handled after 13~18min of holding
Fruit wine place 5~6d at a temperature of -3~-5 DEG C, using ultrafiltration membrance filter, the hole of the ultrafiltration membrane after cold heat exchange process
Diameter size is 0.1~0.3 μm, and filtrate is high-quality olive wine.
2. a kind of method of olive wine using olive fermenting and producing high-content hydroxytyrosol as described in claim 1,
It is characterized in that, sugar content >=35% of glutinous rice wine described in step S4.
3. a kind of method of olive wine using olive fermenting and producing high-content hydroxytyrosol as described in claim 1,
It is characterized in that, sugar described in step S4 is fructose syrup or white granulated sugar.
4. a kind of method of olive wine using olive fermenting and producing high-content hydroxytyrosol as described in claim 1,
It is characterized in that, the addition of yeast described in step S4 is the 0.05~0.5% of juice weight.
5. a kind of method of olive wine using olive fermenting and producing high-content hydroxytyrosol as described in claim 1,
It is characterized in that, sugar adds in twice described in step S4, adds in the sugar of total sugar weight 2/3 before fermentation for the first time；Add for the second time
Enter and add in remaining sugar after the 36~48h that ferments.
6. a kind of method of olive wine using olive fermenting and producing high-content hydroxytyrosol as described in claim 1,
It is characterized in that, high-quality olive wine is any one in dry type, semi-sweet or sweet tea type.
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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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|---|---|---|---|---|
| KR20030059940A (en) * | 2002-01-03 | 2003-07-12 | 김윤홍 | Preparation method of medicinal liqueur using European Bedger(Meles meles) mainly. |
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| 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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2016
- 2016-02-01 CN CN201610071228.9A patent/CN105543040B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030059940A (en) * | 2002-01-03 | 2003-07-12 | 김윤홍 | Preparation method of medicinal liqueur using European Bedger(Meles meles) mainly. |
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| 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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