Method for increasing resveratrol content in red wine or fruit wine

Abstract

The invention relates to a method for increasing a resveratrol content in red wine or fruit wine. The method comprises the following steps: before conducting brewing, sorting grapes, and selecting mountain grapes which grow in an environment within a prescribed latitude range and a prescribed day-night temperature difference range; conducting ultraviolet damage on the sorted mountain grapes, so that the resveratrol content in the mountain grapes is increased; and dissolving resveratrol powder which is higher than 90% in purity by virtue of wine liquid that alcoholic strength is higher than 25%vol, so that concentrated wine liquid containing the resveratrol is obtained, and adding the concentrated wine liquid containing the resveratrol to red wine, wherein the ratio of the resveratrol powder to the wine liquid is at 1 to (50-100)g / ml. The method disclosed by the invention is strong in controllability and good in repeatability; and meanwhile, the red wine, which is prepared by virtue of the preparation method, is more conducive to human absorption with the existence of the resveratrol; therefore, the red wine is relatively high in commercial value and health feedback.

Description

technical field [0001] The invention relates to a technology for preparing wine and beverages, in particular to a method for increasing the content of resveratrol in red wine or fruit wine. Background technique [0002] Resveratrol, whose chemical name is 3,4,5-trihydroxystilbene, is a stilbene compound with a molecular weight of 228.2 and a melting point of 265-266 degrees. It is insoluble in water and soluble in organic solvents such as ethanol. Research has found that resveratrol widely exists in grape skins and seeds, and is induced by pectinase from grape skins when grape wine is fermented with skins on, and transferred to the wine body after ethanol immersion. Resveratrol Resveratrol is a natural antioxidant that has many important functions such as lowering blood lipids, reducing platelet aggregation, anti-thrombosis, preventing cardiovascular diseases, and preventing cancer. It is the most important health-care component of wine. [0003] In 1998, when American Al M...

AI Technical Summary

Problems solved by technology

[0005] Increasing the content of resveratrol through blending is also one of the means to improve the quality of wine. It is difficult to achieve the taste and quality of high-quality red wine simply by artificially adding resveratrol.