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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

Inactive Publication Date: 2014-10-29
蔡洪亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the amount of resveratrol contained in red wine is about 1-8mg / l, which cannot achieve the ideal health care effect. In order to strengthen the effect of resveratrol, the current method includes adding red wine (or other wine ) by adding resveratrol to increase the content
[0004] The most commonly used method to increase the content of resveratrol in wine is the direct addition method, but due to the poor solubility of resveratrol in aqueous solution, the content of resveratrol in the end product is unstable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 100L of red wine that has completed fermentation and is in the storage stage, add 120g of resveratrol glycosides with a content of 98%, add 5kg of white sugar and 0.02g of yeast at the same time, and ferment for 6-8 days at a temperature of 20-30°C. Pound the fermented liquid once a day until the residual sugar is below 0.5%, and stay there for 2-3 days. At this time, SO should be added to the wine 2 , control the activity of the yeast, and ferment the liquid once to complete the second fermentation. At this time, the resveratrol glycosides have been transformed into resveratrol during the fermentation process and enriched in the wine liquid, and then processed according to the subsequent steps of wine making Finally, the finished wine with high content of resveratrol is obtained. The wine liquid is enriched with resveratrol by the secondary fermentation method, and about 80L of red wine is obtained, and the resveratrol content in the wine liquid is about 200mg / L....

Embodiment 2

[0018] Take 200L of finished bulk white wine, add 120g of resveratrol glycosides with a content of 97%, add 10kg of white sugar, and 0.05g of yeast at the same time, ferment at 20-30°C for 6-8 days, during this period, smash the fermentation liquid every day Once, until the residual sugar is below 0.5%, stay for 2-3 days. At this time, SO should be added to the wine 2 , control the activity of the yeast, and ferment the liquid once to complete the second fermentation. At this time, the resveratrol glycosides have been transformed into resveratrol during the fermentation process and enriched in the wine liquid, and then processed according to the subsequent steps of wine making Finally, the finished wine with high content of resveratrol is obtained. The enrichment of resveratrol by the secondary fermentation method of wine liquid has been realized, and about 180L white wine is obtained, and the resveratrol content in the wine liquid is about 100mg / L.

Embodiment 3

[0020] Take 300L of red wine that will undergo 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, and ferment at 20-30°C for 6-8 days. During this period, pound the fermented liquid once a day until the residual sugar is below 0.5%, and stay for 2 to 3 days. At this time, SO should be added to the wine 2 , control the activity of lactic acid bacteria and yeast, and pour the fermentation liquid once to complete the second fermentation. At this time, the resveratrol glycosides have been converted into resveratrol during the fermentation process and enriched in the wine liquid, and then After being processed according to the subsequent steps of wine making, 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 re...

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Abstract

The invention relates to a method for enriching resveratrol in a secondary fermentation process of wine. The method comprises: performing extraction and purification on gape seed peel or peanut plants (the best is root and the better is stem) to obtain polydatin with the content larger than 95%, adding into wine liquid, and also adding white sugar, yeast and / or lactic acid bacteria and the like (if the wine liquid is at a later fermentation stage, lactic acid bacteria needs adding for fermentation) to performing secondary fermentation. Polydatin finishes conversion and generates resveratrol during the fermentation process and resveratrol is enriched in the wine liquid, and thus the content of resveratrol in the wine liquid is improved. The method is applicable to large-scale production. The method for using fermentation process to enrich resveratrol can be realized at various wine brewing stages just by adding raw materials needed by fermentation.

Description

technical field [0001] The invention relates to the technical field of fermented wine, in particular to a method for enriching resveratrol in the secondary fermentation process of wine, and a process for preparing high-content resveratrol wine by using the method. Background technique [0002] In 1989, the epidemiological survey of the world cardiovascular disease control system hosted by the World Health Organization (WHO) confirmed that the morbidity and mortality of coronary heart disease in the French were lower than those in other western countries, especially the Americans and the British. Although the French consume almost four times as much saturated fatty acid as the Americans and the British, the risk of heart disease in the French is only one-third of the latter, a phenomenon known as the French Paradox (French Paradox) ). Studies have shown that this phenomenon is closely related to France being the world's largest wine producer and consumer. Because a substanc...

Claims

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Application Information

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IPC IPC(8): C12G1/00C12G3/02
Inventor 蔡洪亮
Owner 蔡洪亮
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