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Pink wine rich in resveratrol and preparation method thereof

A technology for rosé wine and resveratrol, which is applied in the field of wine production technology, can solve the problems of patient physical damage, low content of resveratrol, short contact time between grape skin and grape juice, etc. The effect of increasing the dissolution rate

Inactive Publication Date: 2020-11-13
郭占伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rosé wine is made from red grapes. Compared with dry red wine, the contact time of grape skins and grape juice in rosé wine is shorter during the brewing process. Although rosé wine is bright in color and fruity, it is a good "Ms. However, due to the early separation of grape skins, the content of resveratrol is lower. If you need to use resveratrol to effectively regulate blood pressure in patients with hypertension, blood sugar in patients with diabetes, and uric acid in patients with gout, you need to drink The larger the amount of pink wine, the more alcohol you drink at this time, which will inevitably damage the patient's body.

Method used

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  • Pink wine rich in resveratrol and preparation method thereof
  • Pink wine rich in resveratrol and preparation method thereof
  • Pink wine rich in resveratrol and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0030] A preparation method of rosé wine rich in resveratrol, comprising the steps of:

[0031] (1) Sorting the hand-picked fresh grapes and removing the rotten grapes, irradiating them with ultraviolet light for 5 hours, and storing them in the dark at 25°C for 2 days. The oxygen treatment method is as follows: fill with dry nitrogen for 10 hours a day to obtain grapes rich in resveratrol;

[0032] (2) primary fermentation: press the resveratrol-rich grapes in step (1), then add Saccharomyces cerevisiae and sucrose, and carry out primary fermentation under airtight environment conditions. After fermenting at 27°C for 2 days, sonicate at 500W for 120min to obtain Fermentation A;

[0033] (3) Secondary fermentation: continue to fill the fermented product A of step (2) with sulfur dioxide, fill the container with sulfur dioxide, make material A ferment under the sulfur dioxide environment, add high-purity pectinase and compound biological enzyme and place in a closed environmen...

Embodiment 2

[0039] A preparation method of rosé wine rich in resveratrol, comprising the steps of:

[0040] (1) Sorting the hand-picked fresh grapes and removing the rotten grapes, irradiating them with ultraviolet light for 6 hours, and storing them in the dark at 23°C for 3 days. The oxygen treatment method is as follows: fill with dry nitrogen for 12 hours a day to obtain grapes rich in resveratrol;

[0041] (2) primary fermentation: press the resveratrol-rich grapes in step (1), then add S. After fermenting at 25°C for 1.5 days, sonicate at 600W for 80min to obtain Fermentation A;

[0042] (3) Secondary fermentation: continue to fill the fermented product A of step (2) with sulfur dioxide, fill the container with sulfur dioxide, make material A ferment under the sulfur dioxide environment, add high-purity pectinase and compound biological enzyme and place in a closed environment Secondary fermentation was carried out at 30°C for 8 days. Physical microwave vibration intervention was ...

Embodiment 3

[0048] A preparation method of rosé wine rich in resveratrol, comprising the steps of:

[0049] (1) Hand-picked fresh grapes were sorted and rotten grapes were removed. After being irradiated with ultraviolet light for 6 hours, they were stored in the dark at 20°C for 4 days. The oxygen treatment method is as follows: fill with dry nitrogen for 15 hours a day to obtain grapes rich in resveratrol;

[0050] (2) Primary fermentation: press the resveratrol-rich grapes in step (1), then add Saccharomyces cerevisiae and sucrose and carry out primary fermentation under airtight environment conditions. After fermenting at 27°C for 1 day, sonicate at 800W for 60min to obtain Fermentation A;

[0051] (3) Secondary fermentation: continue to fill the fermented product A of step (2) with sulfur dioxide, fill the container with sulfur dioxide, make material A ferment under the sulfur dioxide environment, add high-purity pectinase and compound biological enzyme and place in a closed environ...

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Abstract

The invention relates to the field of grape wine production processes, in particular to pink wine rich in resveratrol and a preparation method of the pink wine. The preparation method comprises the following steps: pretreating manually picked fresh grapes to obtain grapes rich in resveratrol; carrying out primary fermentation on the grapes rich in resveratrol, and carrying out ultrasonic intervention after the fermentation is finished; carrying out secondary fermentation, carrying out physical microwave vibration intervention in the secondary fermentation process, and performing filtering to remove peel residues after the secondary fermentation is finished; and carrying out tertiary fermentation to obtain the pink wine rich in resveratrol, performing filtering, sealing, storing and aging.The preparation method provided by the invention effectively improves the content of resveratrol in the pink wine.

Description

technical field [0001] The invention relates to the field of wine production technology, in particular to a kind of rosé wine rich in resveratrol and a preparation method thereof. Background technique [0002] Resveratrol is a polyphenolic compound, mainly derived from plants such as peanuts, grapes (red wine), knotweed, and mulberries. Resveratrol is a kind of natural polyphenols with strong biological properties, also known as stilbene triphenols. chemopreventive agents. Resveratrol was first discovered in commercial wine in 1992. A large number of studies have proved that resveratrol is the most important functional component in wine (especially red wine), because resveratrol is a substance produced by grapevines to resist mold invasion. A kind of phytoalexin, resveratrol remains in the grape skin after it is produced, only in the red wine brewed with the skin in the traditional way, the resveratrol in the grape skin will be dissolved by the alcohol gradually produced d...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12R1/865
CPCC12G1/0203
Inventor 郭占伟
Owner 郭占伟
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