Fermentation Pu'er tea grape wine prepared from sequential inoculation and beneficial for alleviating human-body fatigue as well as preparation method of fermentation Pu'er tea grape wine

Abstract

The invention discloses fermentation Pu'er tea grape wine prepared from sequential inoculation and beneficial for alleviating human-body fatigue. The fermentation Pu'er tea grape wine is characterized by comprising the following components: Pu'er tea concentrated solution, grapes, soy isoflavone, active aspergillus niger containing beta-glucosaccharase, brewer's yeast, zymosan, oxalate, sodium hydrogen sulfite, furfural, biotin, hydroxyl cinnamyl acid dehydrogenase, heating modified bentonite, chitosan-kieselguhr cellular material, casein, and a suitable amount of water. The Pu'er tea concentrated solution and the grapes are mixed to prepare the high-quality grape wine beneficial for alleviating the human-body fatigue; during the brewing process, the brewer's yeast and the non-saccharomyces yeast are sequentially inoculated, so that the decomposition of the substrates through competition is accelerated, and the generation of fermentation fragrance is accelerated; the non-saccharomyces yeast contains beta-glucosaccharase, so that a directional modification effect is achieved for the flavor of the product; at the aging stage, through tree steps of treatment, the ageing frangrance of the product is enriched, and the color, aroma and the taste as well as the mouthfeel of the product are improved together.

Description

technical field [0001] The invention belongs to the field of wine processing, and in particular relates to a sequentially inoculated and fermented Pu'er tea wine and a preparation method which are helpful for alleviating human fatigue. Background technique [0002] Grapes are rich in sugars, various organic acids (malic acid, tartaric acid, gallic acid and succinic acid, etc.), minerals, vitamins, amino acids, proteins, crude fiber, lecithin, etc., which have good health functions and can be used to develop , used to meet people’s health care needs. Wine is a beverage made from fresh grapes or grape juice through yeast fermentation. The types, contents and odor thresholds of aromatic substances in wine and their interactions form a The aroma quality of wine determines the flavor and typicality of wine. According to different sources, the aroma components of wine can be roughly divided into variety aroma, fermentation aroma and aging aroma. The types and contents of philosoph...

AI Technical Summary

Problems solved by technology

[0003] Aiming at the needs of wine development, the present invention proposes a sequentially inoculated fermented Pu-erh tea wine and a preparation method that are helpful for alleviating human fatigue