“十二岭”橄榄果酒的研制

Development of Twelveridge Chiner Olive Wine

以广东云浮郁南县优质成熟橄榄为原料,对"十二岭"橄榄果酒发酵工艺进行研究。通过正交试验及感官品评和理化指标检测,确定其生产工艺为:将橄榄破碎后,添加100 mg/L果胶酶进行酶解浸渍,酶解温度为15℃,时间24 h;酶解完成后,添加M10酵母1.0 g/L于18℃下进行发酵,48 h后进行清汁分离,并按要求补加糖分后继续发酵,使其最终酒度为12%vol;最后经陈酿、澄清、冷冻、除菌过滤、包装后得到酒体丰满、晶莹剔透,呈橄榄色、口感纯正、余味甘甜的橄榄果酒。

The production techniques of Twelveridge Chiner Olive wine were determined through orthogonal test, sensory evaluation, and physio- chemical indexes measurement as follows： after the grinding of matured olive fruits, 100 mg/L pectinase was added for enzymolysis, enzymolysis temperature was at 15℃, enzymolysis time was 24 h, after enzymolysis, 1.0 g/L M10 yeast was added for the fermentation at 18℃, 48 h later, the juice was separated and sugar was added as required for continuous fermentation until the final alcohol content reached to 12 %vol, then after aging, clarification, freezing, and sterilization and packaging, full-bodied olive wine in olive color with sweet aftertaste was finally produced.