Preparation method of red wine rich in resveratrol

A red wine and resveratrol technology, applied in the field of bioengineering, can solve problems such as waste of nutritional resources

Active Publication Date: 2012-08-15
黑龙江省谷醴传奇健康酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, resveratrol mainly exists in grape skins. The traditional fermentation process can only extract a small amount of resveratrol from grape skins, and most of the resveratrol still exists in grape skins. Wine residues are separated, resulting in a great waste of nutritional resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1. Selection of fermentation strains and preparation of medium

[0043] The fermentation strain that the present invention selects is purchased in China's Industrial Microorganism Strain Preservation Management Center, and the strain name, serial number and culture medium composition are:

[0044] Bacteria A: Saccharomyces cerevisiae Saccharomyces cerevisiae , the preservation number is CICC31089; the culture medium is: 5°Bé wort.

[0045] B bacteria: loggeria Saccharomyces logos , the preservation number is CICC32888; the culture medium is: 5°Bé wort.

[0046] C bacteria: Will yeast Saccharomyces willianus , the preservation number is CICC32900; the culture medium is: 5°Bé wort.

[0047] Bacteria D: Aspergillus niger Aspergillus niger , the preservation number is CICC2204; the culture medium is: 5°Bé wort.

[0048] 2. The preparation process of starter

[0049] 2.1 Activation of freeze-dried bacteria powder

[0050] Measure 10ml of 0.9% normal saline into 4...

Embodiment 2

[0074] 1. Selection of fermentation strains and preparation of medium

[0075] The fermentation strain that the present invention selects is purchased in China's Industrial Microorganism Strain Preservation Management Center, and the strain name, serial number and culture medium composition are:

[0076] Bacteria A: Saccharomyces cerevisiae Saccharomyces cerevisiae , the preservation number is CICC31089; the culture medium is: 5°Bé wort.

[0077] B bacteria: loggeria Saccharomyces logos , the preservation number is CICC32888; the culture medium is: 5°Bé wort.

[0078] C bacteria: Will yeast Saccharomyces willianus , the preservation number is CICC32900; the culture medium is: 5°Bé wort.

[0079] Bacteria D: Aspergillus niger Aspergillus niger , the preservation number is CICC2204; the culture medium is: 5°Bé wort.

[0080] 2. The preparation process of starter

[0081] 2.1 Activation of freeze-dried bacteria powder

[0082] Measure 10ml of 0.9% normal saline into 4...

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PUM

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Abstract

The invention provides a preparation method of red wine rich in resveratrol. According to the method, the red wine with resveratrol content of 125.2-168.5mg/L is prepared by the following steps of: firstly preparing four freeze-dried powder leavening agent of the following four strains: saccharomyces cerevisiae, saccharomyces loges, saccharomyces willianus and an aspergillus niger; and then preparing grape with color on peels, carrying out the processes of cleaning, stem removal, pulp preparation, primary fermentation at 25-28 DEG C, secondary fermentation at 18-20 DEG C, filtration by a plate filter, ageing, first barrel change after 8 and10 days, second barrel change after 50 and 60 days, third barrel change after 80 and 90 days, fourth barrel change after 170 and180 days, sealed storage for 2-3 years, mixing with wine base according to the dosage being above 65% and the like.

Description

[0001] (1) Technical field [0002] The invention relates to a method for preparing red wine rich in resveratrol by using a plurality of strains of yeast and a compound bacterial agent of Aspergillus niger to jointly ferment grape pulp, belonging to the field of bioengineering. (2) Background technology [0003] Red wine is a beverage wine made by fermenting grape pulp. It not only contains the nutrition of grape fruit, but also produces beneficial ingredients during the fermentation process. Studies have proved that red wine contains more than 200 kinds of nutrients that are beneficial to the human body, including sugar, organic acids, amino acids, vitamins, polyphenols, inorganic salts, etc. , Metabolism is indispensable. Especially resveratrol, a phenolic substance contained in red wine, has anti-oxidation, anti-aging, prevention of coronary heart disease, anti-cancer and anti-cancer effects. People who drink red wine in moderation every day have a heart disease mortali...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12R1/685C12R1/865
Inventor 宋春彦宋奕啸宋明明张天浩宋迪宋汇文边昱菲
Owner 黑龙江省谷醴传奇健康酒业有限公司
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