Process for adding superoxide dismutase (SOD) in fruit wine making

A technology for brewing fruit wine and process procedures, which is applied in the field of brewing fruit wine adding dismutase (SOD) process procedures, can solve problems such as damage to various functions, and achieve the effect of protecting life and health

Inactive Publication Date: 2013-12-18
成都磊淼商贸有限公司 +5
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] (2) Cause the oxidation reaction of phospholipids in the biomembrane, resulting in the permeabi

Method used

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  • Process for adding superoxide dismutase (SOD) in fruit wine making

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Embodiment

[0025] Such as figure 1 As shown, the process procedure of adding dismutase (SOD) to brew fruit wine includes the following steps:

[0026] (1) Cultivate the yeast strains at 30±1°C for 24-30 hours, grow to the logarithmic growth phase, and inoculate 0.1-1% of the fermentation tank with vigorous strains;

[0027] (2) Fermentation is strictly divided into pre-fermentation and post-fermentation. Pre-fermentation is 4-7 days, post-fermentation is 15-25 days, and then enters the aging period. The fermentation sugar control standard is 14%;

[0028] (3) Strictly in the process of deployment and self-inspection, use the pyrogallol autooxidation constant method to test the SOD enzyme activity unit of not less than 6000u / L;

[0029] (4) Add SOD to fruit wine.

[0030] The specific parameters of the above-mentioned pre-fermentation are that the temperature is controlled at 25-33° C., and the number of bacteria reaches more than 300 million / ml.

[0031] The specific parameters and st...

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Abstract

The invention discloses a process for adding superoxide dismutase (SOD) in fruit wine making. By adding the SOD into various of fruit wine, free radicals in body can be cleared once. The process comprises the following steps: (1) culturing yeast strains at 30+/-1 DEG C for 24-30 hours, and inoculating 0.1-1% of the vigorous strains growing for a logarithmic phase into a fermentation vat; (2) strictly dividing the fermentation into primary fermentation of 4-7 days and secondary fermentation of 15-25 days before entering an ageing phase, wherein the sugar control standard in fermentation is 14%; (3) strictly testing the active unit of the SOD not lower than 6,000u/L by a pyrogallol auto-oxidation macro-method in a blending and self-inspection process; and (4) adding the SOD into the fruit wine. By adopting the process disclosed by the invention, the prepared fruit wine can clear redundant free radicals so that the free radicals reach a dynamic balance in body and the diseases caused by cellular aging are prevented (slowed down).

Description

technical field [0001] The invention specifically relates to a process procedure of adding dismutase (SOD) to brewing fruit wine. Background technique [0002] The advantages of fruit wine have been confirmed by scientists: it is good for the heart, the main reason is that it contains V B1 , V B2 and V C , and contains a variety of normal and trace elements; it also contains less alcohol, which can prevent blood acidification, consume excess fat in the body and play a role in lowering blood lipids, reducing the deposition of blood lipids on the blood vessel wall; drinking fruit wine in moderation can Prevent blood vessel blockage and reduce the incidence of myocardial infarction (confirmed by Harvard Medical School). [0003] However, cells are exposed to high-energy radiation, hyperbaric oxygen, drugs (anticancer agents, antibiotics, Insecticides, anesthetics), cigarette smoke photochemistry, air pollution, etc., will stimulate the production of free radicals (among whi...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 高瑞伦于润波曾培张宝杨正君
Owner 成都磊淼商贸有限公司
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