Resveratrol enhanced wine

A technology of resveratrol and wine, applied in the field of wine, can solve the problems of using large, expensive, and unable to enhance the beneficial characteristics of wine

Inactive Publication Date: 2011-02-09
菲利普 安东尼 诺里
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method was expensive, required large amounts of water and resulted in many grapes being infected with the botrytis fungus, so it was abandoned
Second, some researchers have used genetic manipulation to develop grape (Vitis vinifera) varieties with higher resveratrol content, but this requires all vineyards to be grafted with these new varieties afterwards, which is a very expensive project
Therefore, it has not been possible to both enhance the many beneficial characteristics of wine and still be able to market legal and approved wines

Method used

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  • Resveratrol enhanced wine
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0070] overview

[0071] A preferred method for preparing 10,000 liters of resveratrol enhanced wine is described below.

[0072] 1 kg of resveratrol from grapes (Vitis vinifera) was slowly added to a portion of 80 L of wine taken from barrel wine under heating at 40°C. Resveratrol was mixed into the wine to form a slightly cloudy resveratrol concentrate.

[0073] The resveratrol concentrate was added to the remaining barrel wine by blending. The resulting wine can be filled the same day, or after the resveratrol has been dispersed or dissolved in the wine. After about a day, when the resveratrol has completely dissolved in the barrel wine, the wine becomes clear, usually due to the resveratrol coming into contact with the larger amount of alcohol in the barrel wine.

[0074] The wine was routinely tested for alcohol, sugar, volatile acids and sulfur and found to be normal.

[0075] Additional steps before filling:

[0076] Red wine: The lees are extracted from barrel to ba...

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Abstract

A process for increasing content of resveratrol in wine comprising adding resveratrol obtained from Vitis vinifera grapes to an aliquot of bulk wine to form a resveratrol concentrate and adding the resveratrol concentrate to bulk wine to produce a resveratrol enhanced wine.

Description

technical field [0001] The present invention relates to a method for obtaining resveratrol-enhanced wines with improved health properties. Background technique [0002] Humans have been drinking wine for about 9,000 years, beer for about 6,000 years, and liquor for about 3,000 years. Wine is probably the oldest medicine, having been used medicinally for over 5,000 years. [0003] Wine should be considered food. It has also been considered a food historically and has been a major part of a healthy Mediterranean diet for thousands of years. Wine also has important religious ties, being used to represent the blood of Jesus in the Eucharist. [0004] Wine is described as "a chemical concoction of ethanol, various other alcohols, sugars, other carbohydrates, polyphenols, aldehydes, ketones and pigments, and contains 6 vitamins, 15-20 minerals, 22 more than one organic acid, and other as yet unidentified constituents" (McDonald, J., Nutrition, A Symposium on Wine, Health and S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/00
CPCC12G2200/21C12G1/00
Inventor 菲利普·安东尼·诺里
Owner 菲利普 安东尼 诺里
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