Method for improving content of resveratrol in wine base

A technology for resveratrol and raw wine, which is applied in the field of preparation technology of high-content resveratrol commercial wine, can solve the problems of improper control of the addition process, unfavorable control and implementation, influence on the flavor and taste of the final wine product, etc. The effect of grades, reduced alcohol intake, and low processing costs

Inactive Publication Date: 2013-03-27
冯武文 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The above-mentioned previously disclosed technology, the former is only for barreled wine, and the latter needs to implement light, heat, ultrasonic, electromagnetic energy and even nuclear energy on the original wine to promote the dissolution of resveratrol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Get 10 kg of peanut rhizomes, add 40 kg of water, add about 60 g of glucosidase (purchased from Zhengzhou Fruit Trading Co., Ltd.) after beating, keep the temperature at 50-60 ° C, extract for 90-100 hours, and adjust the pH to 4-6 at the same time. Add about 150-200L ethyl acetate to the extract for extraction, which can be extracted in several times, collect all the extracts, concentrate under reduced pressure and recover ethyl acetate to make 100-150g resveratrol concentrate, dissolve in 75-95% ethanol After the concentrate is filtered, the obtained clear liquid is concentrated under reduced pressure, and water is added to adjust the alcohol content to about 15° to control the precipitation of resveratrol crystals, and obtain about 30 g of resveratrol crystals with a content of about 92-95%. use.

[0037] First measure a small amount of raw wine to be processed, distill and collect wine distillate (distillate) with an alcohol content of about 40% vol, measure this di...

Embodiment 2

[0046] Get grape skin 5kg, add the water of 15kg, add about 50g glucosidase (source and specification with embodiment 1) after beating, keep temperature at 50-60 ℃, extract 120-130 hours, adjust pH 4-6 simultaneously, to Add 20-100L of 75-95% ethanol to the extract for extraction (can be extracted in stages), collect all the extracts and concentrate under reduced pressure to recover ethanol to make 40-70g resveratrol concentrate, then add water to adjust the alcohol content to At about 15°, the precipitation of resveratrol crystals is controlled, and about 10 g of resveratrol crystals with a content of 88-90% are obtained for use.

[0047] First measure a small amount of raw wine to be processed, distill to collect a wine distillate with an alcohol content of about 30% vol, measure 100ml of the distillate, add 1g of the above-mentioned resveratrol crystals with a content of 88%, dissolve it, and depressurize Distillation, while collecting the distillate, add 100ml of original ...

Embodiment 3

[0051] First measure a small amount of raw rice wine to be processed, distill and collect the rice wine distillate with an alcohol content of about 35% vol, measure 100 ml of the distillate, add 1 g of resveratrol crystals with a content of 95% (source and specifications are the same as in Example 1 ), make it dissolve, and distill under reduced pressure. While collecting the distillate, add 100ml of the original wine of yellow rice wine. The original wine of yellow rice wine is fixed to 400ml, which is the concentrated liquor containing resveratrol, in which 1 gram of resveratrol is dissolved.

[0052] The resveratrol-containing concentrated liquor is added to about 20kg of rice wine original wine, and the rice wine containing resveratrol about 50mg / kg can be prepared.

[0053] The process and result of the destruction test are the same as in Example 1.

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Abstract

The invention relates to a method for improving the content of resveratrol in a wine base. The method comprises the following steps: dissolving resveratrol crystals having a purity of above 85% in a wine having an alcoholic strength of above 20%vol, wherein the ratio of the resveratrol crystals to the wine is 1:50-150(g/ml); preparing a resveratrol-containing wine concentrate; and adding the resveratrol-containing wine concentrate into a wine base. The method has the advantages of simple technology, low cost, strong controllability, good reappearance, suitableness for processing various wines, no obvious change of the mouthfeel and the flavor of the blended wine, high commercial value, and suitableness for industrialized production.

Description

technical field [0001] The invention relates to the technical field of wine and beverage preparation technology, in particular to a method for increasing the content of resveratrol in original wine and a preparation process for the prepared commercial wine with high content of resveratrol. Background technique [0002] Resveratrol is a natural antioxidant with antibacterial, anti-inflammatory, anti-allergic and anti-thrombotic effects; it can reduce blood viscosity, inhibit platelet aggregation and vasodilation, keep blood flowing, and prevent cancer. In 1998, when American Al Mindell compiled the "Anti-aging Holy Book", resveratrol was listed as one of the "100 most popular and effective anti-aging substances". [0003] The health effects of resveratrol are internationally recognized, and the domestic awareness of resveratrol's health has also been greatly improved in the past ten years. For people who drink often, alcohol is also well known to damage the heart. Alcohol wi...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 冯武文蔡洪亮
Owner 冯武文
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