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Resveratrol enrichment method in wine brewage process

A technology of resveratrol and resveratrol glycosides, which is applied in the field of preparation technology of commercial wine with high content of resveratrol, can solve the problems of inability to guarantee the stability of resveratrol content, improper control of adding process, influence on flavor and Taste and other issues, to achieve the effect of reducing alcohol intake, improving grades, and reducing processing costs

Inactive Publication Date: 2014-06-18
蔡洪亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, Chinese invention application 200880122683.0 discloses "wine with increased resveratrol"; Wine, the latter needs to implement light, heat, ultrasonic, electromagnetic energy and even nuclear energy on the original wine to promote the dissolution of resveratrol, which is obviously not conducive to control and implementation in actual production
On the other hand, if resveratrol is added to the existing original wine, the addition process is not properly controlled. In addition to affecting the flavor and taste of the final wine product, the stability of the resveratrol content after addition cannot be guaranteed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Send 100kg of sorted grapes to a pulverizer for crushing and destemming to obtain grape pulp (with pulp and skin), and pump the grape pulp into the fermentation tank. In this process, besides adding auxiliary materials according to regulations, 60 g of resveratrol glycosides were added to carry out alcoholic fermentation. Control the fermentation temperature to be 26-30°C. When the amount of residual sugar in the wine is detected to be reduced to 0.5%, and the fermentation liquid has only a small amount of CO 2 There are bubbles, the "wine lid" sinks, and the fermentation temperature is close to room temperature, which indicates that the pre-fermentation is over, and the resveratrol glycosides have been converted into resveratrol and dissolved into the wine. Post-fermentation is carried out on the wine liquid discharged from the gravity flow, and the temperature is controlled at 18-20°C to complete the fermentation of residual sugar and the conversion of malic acid to ...

Embodiment 2

[0028] After the sorted 200kg grapes are peeled, they are sent to a crusher for crushing and destemming to obtain grape pulp (with pulp), and the grape pulp is pumped into the fermentation tank. During this process, besides adding auxiliary materials according to regulations, 240 g of resveratrol glycosides were added to carry out alcoholic fermentation. Control the fermentation temperature to be 26-30°C. When it is detected that the residual sugar content of the liquor drops to 0.8%, and there is only a small amount of CO in the fermentation liquid 2 There are bubbles, the "wine lid" sinks, and the fermentation temperature is close to room temperature, which indicates that the pre-fermentation is over, and the resveratrol glycosides have been converted into resveratrol and dissolved into the wine. Carry out post-fermentation on the wine liquid discharged from the free flow, and the temperature is controlled at 18-20°C to complete the fermentation of residual sugar and the tr...

Embodiment 3

[0030] Put 150kg of mulberries into the pool, rinse with clean water, take out and drain. Carry out crushing and beating, import the slurry into the fermenter for fermentation, keep the temperature at 28-30°C, add yeast liquid for alcoholic fermentation according to the wine fermentation process, the inoculation amount is 5%-8% of the mulberry slurry, and add resveratrol at the same time Glycoside 135g. Generally about 3 to 12 days. Fermentation ends before residual sugar drops below 0.4%. Then post-fermentation should be carried out, and it should be placed at 12-28°C for about 1 month. Clarification is carried out after fermentation, and the clarification method is the same as that of wine. This process obtains about 100kg mulberry wine, wherein the resveratrol content is at 150mg / L.

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Abstract

The invention relates to a resveratrol enrichment method in a wine brewage process. The method comprises the following steps: gradually fermenting brewed wine, under the effects of aspergillus and / or yeast, to produce alcohol and a variety of by-products, and meanwhile converting added polydatin into resveratrol. According to the method, the wine brewing process is not changed, the resveratrol can be enriched in wine, and the wine has no significant change in taste and flavor, is suitable for industrialized production, and has higher commercial value.

Description

technical field [0001] The invention relates to the technical field of fermented alcoholic beverages, in particular to a method for enriching resveratrol in the wine brewing process and a preparation process for commercial wine with high resveratrol content. Background technique [0002] Resveratrol is a natural antioxidant that can reduce blood viscosity, inhibit platelet aggregation and vasodilation, keep blood flowing, prevent the occurrence and development of cancer, and have anti-atherosclerosis, coronary heart disease, ischemia Sexual heart disease, prevention and treatment of hyperlipidemia. The tumor suppressing effect also has an estrogen-like effect, which can be used to treat diseases such as breast cancer. [0003] It is generally believed that resveratrol is an important component of red wine that can resist atherosclerosis and coronary heart disease. Therefore, the level of resveratrol content in wine has become an important indicator to measure high-quality ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/02C12G3/02C12R1/66
Inventor 蔡洪亮
Owner 蔡洪亮
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