Procyanidine-enriched wine and production method thereof

A proanthocyanidin and production method technology, which is applied in the field of wine brewing, can solve the problems that the content of proanthocyanidin needs to be increased and affects the taste, and achieve the effects of improving health care function, full aroma, and saving production costs

Inactive Publication Date: 2017-08-18
乌鲁木齐上善元生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the bitter taste of the grape seeds itself and the fermentation taste produced during the fermentation of wine will affect the taste
At the same time, the content of proanthocyanidins in the grape seed extract extracted from waste grape seeds needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A wine rich in proanthocyanidins, which contains 90 parts of grape pulp, 18 parts of grape seed extract with a proanthocyanidin content of 99%, 150 parts of sucrose, and 0.8 parts of zymosan.

[0031] The production method of wine rich in proanthocyanidins is as follows:

[0032] 1. Peel and remove grape seeds from fresh grapes, and mash the obtained grape pulp to obtain grape pulp;

[0033] 2. Using grape seeds as raw materials, extract grape seed extract from grape seeds, and ensure that the content of proanthocyanidins in the grape seed extract is 99%;

[0034] 3. Add 18 parts of grape seed extract with 99% proanthocyanidin content, 150 parts of sucrose and 0.8 part of zymosan to 90 parts of the grape pulp obtained after mashing the grape pulp, and use natural yeast or artificially added yeast Bacteria fermentation, the fermentation process lasted 10 days;

[0035] 4. After the fermentation is completed, separate the wine from the dregs, and move the separated wine...

Embodiment 2

[0042] A proanthocyanidin-rich wine containing 100 parts of grape pulp, 10 parts of grape seed extract with 99.5% proanthocyanidin content, 25 parts of sucrose, and 0.4 part of zymosan.

[0043] The production method of wine rich in proanthocyanidins is as follows:

[0044] 1. Peel and remove grape seeds from fresh grapes, and mash the obtained grape pulp to obtain grape pulp;

[0045] 2. Using grape seeds as raw materials, extract grape seed extract from the grape seeds, and ensure that the content of proanthocyanidins in the grape seed extract is 99.5%;

[0046] 3. Add 10 parts of grape seed extract with a proanthocyanidin content of 99.5%, 25 parts of sucrose and 0.4 part of zymosan to the grape pulp obtained after mashing 100 parts of the grape pulp, and use natural yeast or artificially added yeast Bacteria fermentation, the fermentation process lasted for 8 days;

[0047] 4. After the fermentation is completed, separate the wine from the dregs, and move the separated w...

Embodiment 3

[0054] A wine rich in proanthocyanidins, which specifically contains 95 parts of grape pulp, 16 parts of grape seed extract with a proanthocyanidin content of 99.7%, 120 parts of sucrose, and 0.7 parts of zymosan.

[0055] The production method of wine rich in proanthocyanidins is as follows:

[0056] 1. Peel and remove grape seeds from fresh grapes, and mash the obtained grape pulp to obtain grape pulp;

[0057] 2. Using grape seeds as raw materials, extract grape seed extract from grape seeds, and ensure that the content of proanthocyanidins in grape seed extract is 99.7%;

[0058] 3. Add 16 parts of grape seed extract with a proanthocyanidin content of 99.7%, 120 parts of sucrose and 0.7 part of zymosan to the grape pulp obtained after mashing 95 parts of grape pulp, and use natural yeast or artificially added yeast to ferment , the fermentation process lasts for 12 days;

[0059] 4. After the fermentation is completed, separate the wine from the dregs, and move the separ...

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PUM

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Abstract

The invention discloses a procyanidine-enriched wine. The wine comprises grape pulp, grape seed extractive with procyanidine content not less than 98%, cane sugar, and zymosan. The invention further discloses a production method of the procyanidine-enriched wine. The method includes steps of peeling fresh grape and removing grape seeds, mashing the obtained grape pulp to obtain the grape syrup; taking the grape seeds as a raw material, and extracting the grape seed extractive from the grape seed; adding the grape seed extractive, the cane sugar, and zymosan in the grape syrup obtained after mashing the grape pulp, and fermenting the raw materials for at least 5 days continuously; after completing the fermentation, separating the wine from the material residue; moving the separated wine to a storage tank to mature. The procyanidine-enriched wine has the advantages of improving the procyanidine content in the wine, strengthening the health-care effect of the wine, removing the bitterness of the grape seeds and fermenting taste during the fermentation process, and greatly improving the wine taste.

Description

technical field [0001] The invention relates to the technical field of wine brewing, more specifically, the invention relates to a proanthocyanidin-rich wine and a production method thereof. Background technique [0002] Recent studies have shown that natural plant extracts containing polyphenols exhibit strong antioxidant capacity and have beneficial effects on human health. Among them, proanthocyanidins, a flavonoid compound, have attracted increasing attention. After years of research and development, proanthocyanidins have been approved by people for their superior antioxidant capacity and free radical scavenging activity, and they have a wide range of uses in the fields of medicine, health care, and food. [0003] Proanthocyanidins are widely found in plants, especially in the seed coats of grape seeds. Each part of grapes contains phenolic chemical components to varying degrees. With the deepening of research, many researchers at home and abroad have found that the po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
CPCC12G1/0203
Inventor 陈建国李晓霞古丽米娜·热恒别克吴艳张永刚梁才
Owner 乌鲁木齐上善元生物科技有限公司
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