The Olive Fruit Wine Research on the Fermentation Process and Aromatic Ingredients
Authors
Jitian Song, Xi Chen, Yuchen Song, Wei Tia, Jianbo Liu
Corresponding Author
Jitian Song
Available Online December 2015.
- DOI
- 10.2991/mmeceb-15.2016.119How to use a DOI?
- Keywords
- Olive wine; Fermentation; Aromatic Ingredients; GC-MS
- Abstract
In order to obtain the olive wine that has pure taste, rich in nutrient. This paper uses the olive juice, olive pomace, and the mixture as fermentation materials. As a result, three different olive wines are obtained. The components in wine are analyzed by GC-MS. The results show that the olive wine made by the mixture has the most aromatic ingredients. The aromatic ingredients in olive pomace wine are the smallest.
- Copyright
- © 2016, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Jitian Song AU - Xi Chen AU - Yuchen Song AU - Wei Tia AU - Jianbo Liu PY - 2015/12 DA - 2015/12 TI - The Olive Fruit Wine Research on the Fermentation Process and Aromatic Ingredients BT - Proceedings of the 2015 2nd International Conference on Machinery, Materials Engineering, Chemical Engineering and Biotechnology PB - Atlantis Press SP - 603 EP - 608 SN - 2352-5401 UR - https://doi.org/10.2991/mmeceb-15.2016.119 DO - 10.2991/mmeceb-15.2016.119 ID - Song2015/12 ER -