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Functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique

A technology for brewing isomaltooligosaccharide and fruit wine, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of unavailable literature reports, and achieve the purpose of maintaining health care, eliminating interference, The effect of improving the health effect

Inactive Publication Date: 2013-08-07
GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, we have not found any public literature reports on the brewing of wine from grapes and isomaltooligosaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Juice production and alcoholic fermentation: Destem and crush fresh grapes to prepare grape juice, add 200g / L IMO-50 type isomaltooligosaccharide powder (purity is more than 50% by mass ratio) to the grape juice , after 35mg / L of sulfur dioxide, add commercial wine active dry yeast to the grape juice at a rate of 120g / t, carry out early fermentation at 20°C, separate the pomace after 7 days, and continue the post-fermentation, when the residual sugar drops to 110g / L At the same time, edible alcohol was added to stop the fermentation, and the raw grape wine with an alcohol content of 22% (v / v) was prepared.

[0038] (2) Store the raw grape wine for aging at 10°C for 1 year.

[0039] (3) Stability treatment: Freeze the raw grape wine at 2°C after aging, then quickly add 1000 mg / L of bentonite that has been swelled by water at 50°C for gumming, filter, and finally fill it in an aseptic state. Finished functional isomaltooligosaccharide hair wine.

[0040]

Embodiment 2

[0042](1) Juice production and alcoholic fermentation: Destem and crush fresh grapes to prepare grape juice, add 150g / L IMO-50 type isomaltooligosaccharide powder (purity is more than 50% by mass) to the grape juice , after 25mg / L of sulfur dioxide, add commercial wine active dry yeast to the grape juice at a rate of 150g / t, carry out preliminary fermentation at 25°C, separate the pomace after 6 days, and continue the post-fermentation, when the residual sugar drops to 80g / L At the same time, edible alcohol was added to stop the fermentation, and the raw grape wine with an alcohol content of 17% (v / v) was prepared.

[0043] (2) Store and age the original Mao grape wine, the aging temperature is 20°C, and the aging time is 240 days.

[0044] (3) Stability treatment: Freeze the raw grape wine at 0°C after aging, then quickly add 400 mg / L of bentonite that has been expanded by water at 40°C for gumming, filter, and finally fill it in a sterile state. Finished functional isomalto...

Embodiment 3

[0046] (1) Juice production and alcoholic fermentation: remove the stems from fresh grapes and crush them to prepare grape juice, add 180g / L IMO-50 type isomaltooligosaccharide powder to the grape juice (purity is more than 50% by mass) , after 25mg / L of sulfur dioxide, add commercial wine active dry yeast to the grape juice at 150g / t, carry out preliminary fermentation at 18°C, separate the skin dregs after 7 days, and continue the post-fermentation, when the residual sugar drops to 90g / L At the same time, edible alcohol was added to stop the fermentation, and the raw grape wine with an alcohol content of 20% (v / v) was prepared.

[0047] (2) Store and age the original Mao grape wine at a temperature of 15°C for 300 days.

[0048] (3) Stability treatment: Freeze the raw grape wine at 3°C ​​after aging, then quickly add 800mg / L of bentonite that has been expanded by water at 60°C for gumming, filter, and finally fill it in an aseptic state. Finished functional isomaltooligosac...

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PUM

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Abstract

The invention discloses a functional isomaltooligosaccharide Vitis heyneana fruit wine brewing technique which comprises the following steps: (1) juice preparation and alcohol fermentation: by using fresh Vitis heyneana as a raw material, removing stems, crushing, preparing a Vitis heyneana juice, adding isomaltooligosaccharide and sulfur dioxide into the Vitis heyneana juice, inoculating wine active dry yeast, carrying out alcohol fermentation, adding edible alcohol to terminate the fermentation and regulate the alcohol content, and filtering to obtain a Vitis heyneana wine base; (2) storing and aging the Vitis heyneana wine base; and (3) stabilizing treatment: after finishing aging the Vitis heyneana wine base, freezing, fining, and filtering to obtain the product. By using the Vitis heyneana and isomaltooligosaccharide as raw materials, the prepared wine has agreeable sweetness, tastes smooth and mellow, maintains the original health-care effect of the Vitis heyneana fruit wine product, and effectively integrates the health-care effect of the isomaltooligosaccharide into the Vitis heyneana fruit wine, thereby effectively enhancing the quality and technical content of the Vitis heyneana fruit wine product.

Description

technical field [0001] The invention belongs to the field of wine production, and in particular relates to a brewing process of functional oligomeric isomaltose grape fruit wine. Background technique [0002] Wine is fermented from grapes. It is rich in polyphenols, resveratrol and other substances that are beneficial to human health. Daily drinking can reduce cholesterol in the human body and prevent cardiovascular and cerebrovascular diseases, which makes wine have other advantages. The incomparable health function of beverages makes it an ideal daily drink. Studies have shown that drinking 50-100mL of wine per day can exert certain health effects, but overall, the health effects of wine appear to be relatively single. [0003] Vitis vinifera is one of the plant species in the plant kingdom. The plant belongs to the class of Angiospermae, Magnoliopsida, Rhamnales, Vitaceae on the plant classification table; aliases: oak root vine, pentagonal leaf grape, flying white cran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 李玮管敬喜杨莹张劲张瑛曹慕明文仁德周咏梅李洪艳陈国品刘淑仪
Owner GRAPE & WINE RES INST GUANGXI ACADEMY OF AGRI SCI
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