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Method for preparing grape wine rich in gamma-aminobutyric acid

A production method, the technology of aminobutyric acid, applied in the field of wine making, to achieve the effect of promoting sleep, relieving anxiety, and noble aroma

Inactive Publication Date: 2010-01-27
TIANJIN VOCATIONAL INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the wine industry, there are no reports of wines with high content of GABA. The research and development of wines with high content of GABA not only conforms to the trend of traditional fermented wine to nutrition and health care, but also satisfies people's pursuit of health care. fashion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: the preparation of lactic acid bacteria starter

[0030] (1) Strain activation: the preserved strain Lactobacillus brevis (Lactobacillus brevis) TCCC13007 was placed in 10 ml of MRS test tube culture medium, and cultured at 30° C. for 24 hours. It can be transferred several times appropriately. This bacterial strain is Lactobacillus brevis (Lactobacillus brevis) preservation number TCCC13007 preserved in the Microbial Strain Preservation Management Center of Tianjin University of Science and Technology. Preservation address: No. 29, 13th Street, Tianjin TEDA Development Zone; postal code: 300457;

[0031] (2) First-level seed culture: the above-mentioned test tube culture solution is inserted in the Erlenmeyer flask that 200ml culture solution is housed, and its culture medium is composed of: glucose 20g / L, yeast extract 20g / L, sodium citrate 2g / L, acetic acid Sodium 2g / L diammonium citrate 2g / L, pH natural. Sterilize at a gauge pressure of 90kPa for 20...

Embodiment 2

[0036] Embodiment 2: the preparation of lactic acid bacteria starter

[0037] (1) Strain activation: the preserved Lactobacillus brevis was transferred to 10 ml MRS test tube culture medium, and cultured at 30° C. for 24 hours. It can be transferred several times appropriately.

[0038] (2) First-level seed culture: the above-mentioned test tube culture solution is inserted in the Erlenmeyer flask that 150ml culture solution is housed, and its culture medium is composed of: glucose 20g / L, yeast extract 20g / L, sodium citrate 2g / L, acetic acid Sodium 2g / L Diammonium citrate 2g / L, pH6.0. Sterilize at a gauge pressure of 90kPa for 20-25min, and inoculate at 30°C for 10h on a shaker at 150r / min after inoculation.

[0039] (3) Preparation of sugar liquid and yeast slime: Take the saccharification liquid in production, and then measure a small amount of yeast slime in the alcoholic fermentation mash that has been fermented for 72 hours, add it to the above saccharification liquid, ...

Embodiment 3

[0043] Embodiment 3, the making that is rich in the dry red wine of gamma-aminobutyric acid

[0044] After the rotten particles are preferably removed from the grapes, the grapes are cut according to the ratio of Cabernet Sauvignon and Merlot grapes at 7:3, destemmed, crushed, and after crushing, add 30 mg / L of sulfur dioxide and 150 mg of pectinase with an enzyme activity of 56.6 μ / mL / L, enzyme activity is 59.7μ / mL β-glucanase 80mg / L, cyclic immersion, after 12h, add wine yeast (Saccharomyces cerevisiae) ZymafloreF15 (purchased in the market), the addition amount is 20g / 100L, alcoholic fermentation at 27°C 5d, add sulfur dioxide 50mg / L after skin dregs separation, directly add the mixed fermentation agent of active wine Oenococcus oeni (Oenococcus oeni) MICROENOS and short lactobacillus (Lactobacillus brevis) bacterium powder that St-Simon-France company produces, total The addition amount is 1g / 100L, and the two kinds of bacteria are added in equal amounts (both strains are...

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PUM

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Abstract

The invention provides a method for preparing grape wine rich in gamma-aminobutyric acid. The invention belongs to the technical field of wine brewing, which in particular relates to a method for preparing health-care grape wine. On the basis of the traditional brewing technique of claret, an MRS culture medium, saccharification liquid and yeast slurry are utilized to culture and obtain lactobacillus brevis. Then, a lactobacillus brevis yeast starter obtained by centrifugation and freeze drying and active alcoholic wine cocci are added into the apple emulsion fermentation stage of the claret together. Gamma-aminobutyric acid fermentation 2d is carried out, malic acid-lactic acid fermentation 5d is carried out below 20 DEG C, and the gamma-aminobutyric acid fermentation 2d and the malic acid-lactic acid fermentation 5d are both carried out under a closed condition. The content of the gamma-aminobutyric acid of a finished product of the grape wine is 1g / L (the content of the gamma-aminobutyric acid in the existing finished product wine is 0.05-0.1g / L), the vinosity is delicate and mellow, the fragrance is elegant and noble, and the finished product of the grape wine is in a clear ruby-red color.

Description

Technical field: [0001] The invention belongs to the technical field of wine making, in particular to a method for making health-care wine. Background technique: [0002] As a non-protein amino acid, γ-aminobutyric acid has the functions of lowering blood pressure, promoting sleep, relieving anxiety, improving the oxygen supply to the brain, etc. It has high physiological activity, and a small amount of intake is very beneficial to human health. [0003] The application of γ-aminobutyric acid in functional foods has increasingly become a focus of attention. As early as the mid-1980s, the Japanese tea drink Gabaron was a representative product rich in γ-aminobutyric acid. In 1996, Japan successfully developed rice germ products rich in γ-aminobutyric acid (GABA). In recent years, , Japanese scientists use rice germ and other raw materials to develop and manufacture a series of health food ingredients rich in GABA, which are widely used in beverages, jams, pastries, biscuits,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/24
Inventor 张颖冯宇高年发杨枫聂云吕平史文玉
Owner TIANJIN VOCATIONAL INST
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