How to make wine with green olives?
Exercise 1
Ingredients: fresh olive fruit, glutinous rice, sweet wine koji?
Production method: 1. Remove impurities from olive fruit, wash it with clear water, beat it, then filter the juice and put it in a stainless steel container or a ceramic container. 2. After fermentation, the fermentation temperature should be controlled at 20-25℃, and the fermentation can be completed in 5-7 days. Features: Simple brewing and pure flavor. ?
Practice 2?
Ingredients: olive 10 kg, crystal sugar 3 kg, vinegar 3 kg, sorghum wine 0.5 Liang?
Production method: 1. Wash and dry olives and put them in a glass jar. 2. Put the rock sugar, sorghum wine and vinegar into the glass jar in turn, and cover it for fermentation. Pay attention to deflation during fermentation, usually once in the morning and once the next night. 3. When the olive sinks to the bottom of the tank, it is necessary to change the vessel and change the wine into another vessel, that is, the fermentation is completed. Features: unique flavor, moderate sweet and sour. ?
Exercise 3?
Ingredients: olives, rock sugar, water, yeast?
Production method: 1. Mash the olives, but not too much, so as not to be difficult to separate. 2. You can add appropriate amount of rock sugar and water according to your personal taste. This brewing method has no strict requirements on the proportion, as long as the water-sugar ratio is 10:3. 3. Then add yeast, ferment at 20-25 degrees, and separate after 10-20 days. The newly separated wine needs to be emptied every few days to avoid the danger of bottle explosion. 4. When there are no bubbles, pour the wine into the barrel, remove the mud and age. Chen Fang tastes the best in six months. Features: olive wine brewed by this method does not contain any alcohol, but only produces a certain amount of alcohol through the fermentation of olives, with low alcohol content and strong olive wine flavor. ?
What is the effect and function of green olive soaking in wine?
1 Qingre Jiedu Olive is a slightly cold fruit. People can clear away heat and detoxify after soaking in wine, accelerate the metabolism of heat and toxins in the human body, and prevent some common symptoms of getting angry. It is most suitable for people with heat constitution who often get angry. ?
2 Relieve sore throat. Soaking olive wine is also beneficial to pharynx and phlegm, and it can evolve after drinking. It has a good relieving effect on human upper respiratory tract infection, sore throat, tracheal inflammation and cough with excessive phlegm. ?
Anti-aging olive wine can make the human body absorb a variety of vitamins that are beneficial to the body, and also absorb some flavonoids and phenolic compounds. These substances can promote human metabolism, enhance human antioxidant capacity, clean up free radicals in human body and delay aging. ?
4 Anti-inflammatory sterilization If the skin is inflamed and itchy, you can apply green olive wine appropriately, or scrub with fresh olives after boiling water. After a period of time, liquid will ooze from the surface of the inflamed area, and the amount of yellow secretion will decrease, gradually alleviating the pain of the wound. ?
5 radiation protection, cancer prevention The polyphenols and lipopolysaccharide contained in olives can protect against radiation. The fatty acid in olive has the function of anti-peroxide, which is a good thing to prevent cancer, and can prevent the canceration of breast cancer, prostate cancer and colon cancer.
Precautions for soaking green olives in wine?
1. Green olives and green olive wine cannot be packed in metal containers. Alkaloids and metals in olives are easily oxidized. ?
2. Don't eat too many olives and drink olive wine. ?
3. Pregnant women and children are forbidden to enter.
How to pickle green olives?
Raw materials: fresh olive, soda ash, salt, thyme, dried fennel, fragrant leaves, garlic and orange peel. ?
Practice: 1 First, choose large and fresh olives and eat more meat. 2. Then wash the olives with clear water. 3. Take out the washed olives and put them in a sealable container. 4. Then take a clean container and fill it with water, and add soda ash to the water. 5. Pour the diluted soda water into the container filled with olives, stir it a little, cover it and marinate it for at least one night. 6. The next day, when the olives become soft, wash off the soda water, wash them with clear water several times until the water becomes clear, then cover them and seal them again. 7, sealed for half a month. During the period, you need to change the water once a day until the soaked water is no longer turbid, so you can pickle it with seasoning. 8. After the water is no longer turbid, add a proper amount of salt, a handful of thyme and dried fennel, a few fragrant leaves, a garlic and a few orange peels, stir and seal, wait quietly for the spices to taste, and marinate for about a week before eating.