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Technique for preparing dry red wine with high-content of resveratrol

A technology for dry red wine and preparation process, which is applied in the field of preparation technology of high-content resveratrol dry red wine, can solve the problem of high cost of resveratrol, wine greatly affected by the purity of resveratrol, poor stability, etc. problem, to achieve the effect of elegant and noble aroma, convenient adjustment of process parameters, and prevention of oxidation

Inactive Publication Date: 2008-05-14
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the cost of adding resveratrol is high, and the prepared wine is greatly affected by the purity of resveratrol and has poor stability.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. The preparation process of Cabernet Sauvignon grapes and Merlot grapes is as follows:

[0030] (1) Sorting the freshly picked Cabernet Sauvignon grapes and Merlot grapes respectively to remove mildew and rotten grapes;

[0031] (2). Two kinds of grapes were respectively irradiated with ultraviolet rays for 2h;

[0032] (3). The raw materials are obtained by storing at 4°C for 6 hours respectively.

[0033] The raw material preparation process is favorable for inducing the synthesis of resveratrol, and lays a foundation for the preparation of dry red wine.

[0034] 2. Preparation of dry red wine

[0035] (1). The Cabernet Sauvignon grapes and Merlot grape raw materials stored respectively are cut by weight at a ratio of 7:3, and de-stemmed and broken;

[0036] (2) After crushing, add 30 mg / L of sulfur dioxide, 150 mg / L of pectinase with an enzyme activity of 56.6 μ / mL, and 80 mg / L of β-glucanase with an enzyme activity of 59.7 μ / mL, and cycle immersion for 12 hours...

Embodiment 2

[0046]After selecting the freshly picked grapes, remove the rotten particles, irradiate with ultraviolet rays for 3 hours, store at 4°C for 4 hours, weigh, and cut the materials according to the ratio of Cabernet Sauvignon and Merlot grapes to 8:2, remove the stems, and add sulfur dioxide after crushing. 40mg / L, the enzyme activity of 56.6μ / mL of pectinase 200mg / L, the enzyme activity of 59.7μ / mL of β-glucanase 100mg / L, cycle immersion, add wine yeast (Saccharomyces cerevisiae) Zymaflore F15 after 12h, The addition amount is 15g / HL, alcoholic fermentation at 27°C for 5 days, after the skin residue is separated, 40mg / L of sulfur dioxide is added, and the active Oenococcusoeni MICROENOS produced by St-Simon-France Company is added, and the addition amount is 1.2g / hL, at a temperature of 20 °C, under airtight conditions for malic acid-lactic fermentation for 6 days, using egg white powder in an amount of 10g / 100L for sizing treatment, within 10 hours, reduce the temperature to -4...

Embodiment 3

[0049] After selecting the freshly picked grapes, remove the rotten particles, irradiate with ultraviolet rays for 4 hours, store at 4°C for 8 hours, weigh, and cut the materials according to the ratio of Cabernet Sauvignon and Merlot grapes to 7:3, remove the stems, and add sulfur dioxide after crushing. 50mg / L, the enzyme activity of 56.6μ / mL of pectinase 250mg / L, the enzyme activity of 59.7μ / mL β-glucanase 60mg / L, cyclic immersion, after 12h, add wine yeast (Saccharomyces cerevisiae) Zymaflore F15, The addition amount is 25g / HL, alcoholic fermentation at 27°C for 5 days, after the skin residue is separated, 30mg / L of sulfur dioxide is added, and the active Oenococcusoeni MICROENOS produced by St-Simon-France Company is added, and the addition amount is 1.5g / hL, temperature 20°C, malic-lactic fermentation was carried out under airtight conditions for 7 days, and egg white powder was used for 10g / 100L addition amount for sizing treatment, within 10 hours, the temperature was ...

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Abstract

The invention belongs to a preparation technology of dry red wine with rich resveratrol containing. The invention selects the grape species with rich resveratrol containing grown in a specific producing area through ultraviolet radiation to induce the synthesis of the resveratrol and adopts the special technology to dissolve the resveratrol from grape skins as much as possible and prevent the oxidation of the resveratrol at utmost to ensure the resveratrol containing in the dry red wine to be more than or equal to 5mg / L, the vinosity to be subtle and mellow with the aroma of grace and dignity and the clear red sapphire color. The wine brewing technology of the invention has no contradiction with the ordinary wine brewing technology, requiring no special equipment, and is convenient for technology parameter adjustment and has great social benefit; to the people who drink wine often, the wine can greatly reduce the incidence of cardiovascular disease, which enhances the wine grade.

Description

technical field [0001] The invention belongs to the technical field of wine production technology, in particular to a preparation technology of high-content resveratrol dry red wine. Background technique [0002] Resveratrol (Res for short), chemical name is 3,4',5-trihydroxystilbene, is a non-flavonoid polyphenolic compound containing stilbene structure. A large number of studies have been carried out on it in recent years at home and abroad, and it has been consistently confirmed that resveratrol has a variety of important biological activities. Its health care effect and medicinal value have been widely valued by people. The food resources are directly and indirectly used, and have important social and economic benefits. For the wine industry, the development of wines with high content of resveratrol not only conforms to the trend of traditional fermented wines developing towards nutrition and health care, but also satisfies the fashion of people pursuing health care; mo...

Claims

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Application Information

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IPC IPC(8): C12G1/02
Inventor 高年发张健张颖李兴林
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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