Grape wine added with procyanidin B2 and preparation method

Abstract

The invention relates to the field of grape wine, in particular to grape wine added with procyanidin B2 and a preparation method. The invention is characterized in that the addition quantity of a grape pip extract in the wine is 0.01-20mg/mL, the content of the procyanidin B2 in the extract is 20-98%, the addition quantity of the procyanidin B2 in the wine is ensured to reach 0.002-19.6mg/mL, the addition quantity of sucrose in the wine is 20-200mg/mL, and the addition quantity of zymosan in the wine is 0.2-0.3mg/mL. After the husks of grape raw materials are broken, the peduncles of the grape raw materials are removed and the grape raw materials are pulped, the grape pip extract, the sucrose and the zymosan are added into the grape pulp according to the above addition quantity, and the grape wine is prepared by fermentation, deposit, filtration, filling and aging. The invention enhances the content of the procyanidin B2 in the grape wine, reinforces the health-care function of the grape wine, improves the production technique procedures simultaneously and improves a product in various aspects of the appearance, the colour, the fragrance, the mouth feel, the aftertaste and the like.

Description

technical field [0001] The invention relates to the field of wine, in particular to wine added with proanthocyanidin B2 and a preparation method thereof. Background technique [0002] The main component of grape seed extract is polyphenolic flavonoids, which are mainly composed of catechin, epicatechin and other monomers and their polymers-proanthocyanidins and other phenols, of which the most biologically active part is oligomeric proanthocyanidins (two, three, tetramers), the molecule has a multi-electron hydroxyl moiety, which has anti-oxidative power, the ability to efficiently capture free radicals in the hydrophilic phase, and the double effect of specially improving the microcirculation of the human body. Proanthocyanidin B2 is the most important active ingredient in proanthocyanidin. It is composed of two epicatechin structures connected at positions 4-8. Clinical studies have proved that proanthocyanidin B2 is the monomer with the strongest antioxidant capacity. Th...

AI Technical Summary

Problems solved by technology

Proanthocyanidin B2 can be absorbed by the human body through oral administration. Studies have shown that the average daily intake of proanthocyanidin B2 is 100-400 mg to meet the daily needs of the human body. The content of proanthocyanidin B2 in grape seed extracts currently on the market is as low as 1 ~15%, added to wine, the content of proanthocyanidin B2 is only 0.01 ~ 0.12%, the patent ZL200410019180.4 mentions "in the wine with procyanidin added, the amount of proanthocyanidin added to the wine is 0.01 ~ 10mg / mL", the total proanthocyanidin The content is only 0.01-0.8%, which is not enough to meet the needs of the human body, and the patented process is grape picking, crushing, fermentation, tank storage, diatomaceous earth filtration, freezing, and adding proanthocyanidins after warming. This method adds proanthocyanidins after fermentation , due to the strong bitter taste of proanthocyanidins, flavoring agents must be added to adjust the taste, and the wine produced by this method should not be stored for a long time