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Nostoc wine and preparation method thereof

A kind of vegetable wine and wine technology, applied in the field of wine brewing, can solve the problems of not being able to meet the needs of health care, single health care function, etc., and achieve the effect of improving health care efficacy, simple process, and broad promotion prospects

Inactive Publication Date: 2016-04-06
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a Nostoc wine, which solves the problem that the existing wine has a single health care function and cannot meet people's health needs

Method used

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  • Nostoc wine and preparation method thereof
  • Nostoc wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050]The Nostocchia wine of this embodiment is mainly fermented after adding Nostocchis exopolysaccharide to the grape sap; the added amount of Nostis sativa exopolysaccharide is 6% of the mass of the grape slurry.

[0051] Wherein, the grape syrup is mainly made by adding grape branches, wine active dry yeast and sucrose after grape grains are destemmed and crushed; the sugar content of the grape syrup is 17%. The quality of grape branches accounted for 3% of the mass of grape sap; the amount of wine active dry yeast added accounted for 0.14‰ of the mass of grape sap.

[0052] Described hair vegetable exopolysaccharide is prepared by the method comprising the following steps:

[0053] 1) Preparation of Nostocchia medium: Under sterile conditions, pick Nostocia cells from Nostocia solid medium, place them in BG-11 liquid medium, culture them for 20 days, centrifuge them at 4000rpm for 10min, and collect the cells , and then placed in fresh aseptic BG-11 medium, in a biochemi...

Embodiment 2

[0075] The Nostocchia wine of this embodiment is mainly fermented after adding Nostocchis exopolysaccharide to the grape sap; the added amount of the Nostis sativa exopolysaccharide is 5% of the mass of the grape slurry.

[0076] Wherein, the grape syrup is mainly made by adding grape branches, yeast and sucrose after grape grains are destemmed and crushed; the sugar content of the grape syrup is 19%. The quality of grape branches accounted for 4% of the mass of grape sap; the amount of wine dry yeast added accounted for 0.15‰ of the mass of grape sap.

[0077] Described hair vegetable exopolysaccharide is prepared by the method comprising the following steps:

[0078] 1) Preparation of Nostocchia medium: Under sterile conditions, pick Nostocia cells from Nostocia solid medium, place them in BG-11 liquid medium, culture them for 20 days, centrifuge them at 4000rpm for 10min, and collect the cells , and then placed in fresh aseptic BG-11 medium, in a biochemical incubator at 2...

Embodiment 3

[0100] The Nostocchia wine of this embodiment is mainly fermented after adding Nostocchis exopolysaccharide to the grape sap; the added amount of the Nostis sativa exopolysaccharide is 7% of the mass of the grape sap.

[0101] Wherein, the grape syrup is mainly made by adding grape branches, yeast and sucrose after grape grains are destemmed and crushed; the sugar content of the grape syrup is 18%. The quality of grape branches accounted for 5% of the mass of grape sap; the amount of wine dry yeast added accounted for 0.16‰ of the mass of grape sap.

[0102] Described hair vegetable exopolysaccharide is prepared by the method comprising the following steps:

[0103] 1) Preparation of Nostocchia medium: Under sterile conditions, pick Nostocia cells from Nostocia solid medium, place them in BG-11 liquid medium, culture them for 20 days, centrifuge them at 4000rpm for 10min, and collect the cells , and then placed in fresh aseptic BG-11 medium, in a biochemical incubator at 25 °...

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Abstract

The invention discloses a Nostoc flagelliforme wine and a preparation method thereof. The Nostoc flagelliforme wine is prepared by mainly adding Nostoc flagelliforme extracellular polysaccharide into grape pulp and carrying out fermentation. The Nostoc flagelliforme wine is prepared by adding the Nostoc flagelliforme extracellular polysaccharide into the main raw material grape pulp and carrying out fermentation. The Nostoc flagelliforme wine maintains the flavor and effect of the traditional wine; the Nostoc flagelliforme extracellular polysaccharide active substance has the anti-inflammatory, antiviral and antineoplastic actions; and the wine and Nostoc flagelliforme extracellular polysaccharide are matched to perform the synergetic function, thereby further enhancing the health-preserving effect of the wine. The wine has the functions of lowering blood sugar and blood fat, resisting aging, viruses and bacteria, regulating the immune system and the like. The Nostoc flagelliforme wine caters to the flavor of the mass and satisfies the health-care and health-preserving demands of different people, thereby having wide popularization prospects.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, and in particular relates to Nostocchi wine, and also relates to a preparation method of Nostocchi wine. Background technique [0002] Wine is an alcoholic drink made from grapes or grape juice through full or partial fermentation, with an alcohol content (volume fraction) greater than or equal to 7%. The composition of traditional wine mainly includes about 80% water, 9.5%-15% ethanol, other acids, phenolic compounds, 0.2g to 5g sugar per kilogram, aromatic substances, amino acids, proteins and vitamins. Wine has the effects of softening blood vessels, preventing cardiovascular diseases, beautifying the skin, preventing cancer and anti-aging, and regulating human metabolism. Medical research shows that drinking wine in moderation can directly affect the nervous system of the human body, increase muscle tension, and play a good role in maintaining and regulating the physiological functions ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G1/02
Inventor 郭金英李彤辉孙军杰朱蓓茹李松彪王萍张敏张玉先
Owner HENAN UNIV OF SCI & TECH
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