Method for enriching resveratrol in secondary fermentation process of wine
A technology of resveratrol and secondary fermentation, which is applied in the preparation of wine, the preparation of alcoholic beverages, biochemical equipment and methods, etc., and can solve the problems of inability to achieve health care effects, unstable resveratrol content, resveratrol Solve problems such as poor alcohol solubility, and achieve the effects of easy large-scale production, stable content, and low processing cost
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[0015] Example 1
[0016] Take 100L of red wine that has been fermented in the storage stage, add 120g of resveratrol glycosides with a content of 98%, at the same time add 5kg of white sugar and 0.02g of yeast, and ferment at a temperature of 20 to 30 ° C for 6 to 8 days, during this period The fermentation broth is pounded once a day until the residual sugar is below 0.5%, and it stays for 2 to 3 days. At this time, SO should be added to the wine 2 , control the activity of the yeast, and ferment the liquid once, that is, the secondary fermentation is completed. At this time, the resveratrol glycosides have been converted into resveratrol during the fermentation process and are enriched in the wine liquid, and then processed according to the subsequent steps of winemaking. Then, the finished wine with high content of resveratrol is obtained. The wine liquid was enriched with resveratrol by the secondary fermentation method, and about 80L of red wine was obtained, and the r...
Example Embodiment
[0017] Example 2
[0018] Take 200L of finished white wine in bulk, add 120g of resveratrol glycosides with a content of 97%, add 10kg of white sugar and 0.05g of yeast at the same time, and ferment at 20-30°C for 6-8 days, during which time the fermentation broth is pounded every day Once, until the residual sugar is below 0.5%, stay for 2 to 3 days. At this time, SO should be added to the wine 2 , control the activity of the yeast, and ferment the liquid once, that is, the secondary fermentation is completed. At this time, the resveratrol glycosides have been converted into resveratrol during the fermentation process and are enriched in the wine liquid, and then processed according to the subsequent steps of winemaking. Then, the finished wine with high content of resveratrol is obtained. The resveratrol was enriched by the secondary fermentation method of wine liquor, and about 180L white wine was obtained, and the content of resveratrol in the wine liquor was about 100mg...
Example Embodiment
[0019] Example 3
[0020] Take 300L of red wine to be subjected to the post-fermentation stage, add 300g of resveratrol glycosides with a content of 98%, add 10kg of white sugar, 0.05g of yeast, and 3g of lactic acid bacteria at the same time. During this period, the fermentation broth was pounded once a day, and when the residual sugar was below 0.5%, it was kept for 2 to 3 days. At this time, SO should be added to the wine 2 , control the activities of lactic acid bacteria and yeast, and pour the fermentation liquid once to complete the secondary fermentation. At this time, the resveratrol glycosides have been converted into resveratrol during the fermentation process and are enriched in the wine liquid. After being processed according to the subsequent steps of winemaking, the finished wine with high content of resveratrol is obtained. The wine liquid is enriched with resveratrol by the secondary fermentation method, and about 280L of red wine is obtained, wherein the con...
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