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Chlorogenic acid-rich wine and production method thereof

A production method, chlorogenic acid technology, applied in the field of brewing engineering, can solve the problems of high cost, influence of wine flavor, complex extraction process, etc.

Pending Publication Date: 2021-06-08
LUDONG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Regarding the extraction of chlorogenic acid, most reports use honeysuckle and eucommia leaves as raw materials, and use water decoction, alcohol extraction, ultrasonic extraction, etc., which is not only costly, but also has a complicated extraction process. Adding it to wine will affect the flavor

Method used

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  • Chlorogenic acid-rich wine and production method thereof
  • Chlorogenic acid-rich wine and production method thereof
  • Chlorogenic acid-rich wine and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Prepare chlorogenic acid extract, the steps are as follows:

[0050] Use a beater to beat 250Kg of Aronia fruit harvested in the same year into powders with a diameter of about 3-5mm, and transport them to the enzymatic hydrolysis tank. Add 36g pectinase (equivalent to 5040U / Kg of enzyme activity), 25g tannase (equivalent to 10000U / Kg of enzyme activity) and 40g cellulase (equivalent to Enzyme activity 3200U / Kg), 41g β-glucosidase (equivalent to enzyme activity 4920U / Kg); heat up to 50°C at a rate of 2°C / min, maintain for 30min, then heat up to 65°C for 15min, filter; filter the filtrate Carry out reverse osmosis concentration, operating temperature 35 ℃, concentrate to 1 / 5 of original fruit mass, obtain chlorogenic acid extract 50Kg.

[0051] 2. Preparation of distiller's mother:

[0052] Weigh 0.2g / kg of dry red wine yeast according to the pulp to be fermented, add 40°C demineralized water and pulp to be fermented, the mass ratio of dry red wine yeast, softened w...

Embodiment 2

[0087] 1. Prepare chlorogenic acid extract, the steps are as follows:

[0088] Weigh 300Kg of Aronia berry pulp, put it into an enzymatic hydrolysis tank, thaw it quickly, add 68g of pectinase (equivalent to 7933U / Kg of enzyme activity), 15g of tanninase (equivalent to 5000U / Kg of enzyme activity) , 75g cellulase (equivalent to enzyme activity 5000U / Kg), 30g β-glucosidase (equivalent to enzyme activity 3000U / Kg); heat up to 45°C at a speed of 2°C / min, maintain 40min, and then heat up to 70 Maintain the temperature at ℃ for 10 minutes, filter; carry out reverse osmosis concentration on the filtrate, operating temperature 40 ℃, concentrate to 1 / 3 of the mass of the original fruit, and obtain 100Kg of chlorogenic acid extract.

[0089] 2. Preparation of distiller's mother:

[0090] Weigh 0.3g / kg of dry red wine yeast according to the pulp to be fermented, add 40°C demineralized water and pulp to be fermented, the mass ratio of dry red wine yeast, softened water, and pulp to be f...

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Abstract

The invention discloses a chlorogenic acid-rich wine. A chlorogenic acid extract is added into grape pulp for joint fermentation, and the chlorogenic acid extract is prepared from aronia melanocarpa fruits. The chlorogenic acid extract is prepared by compound extraction of multiple enzymes. The invention also discloses a production method of the chlorogenic acid-rich wine. According to the invention, no sulfur-containing compound needs to be added in the production process of the wine, and the wine has a deep purple red appearance, strong, pure, complex and elegant aroma, smooth taste, light bitterness, full wine body, lasting aftertaste, strong typicality and high chlorogenic acid content, has antibacterial and antioxidant effects after frequent drinking, and has a preventive effect on cardiovascular and cerebrovascular diseases.

Description

technical field [0001] The invention belongs to the field of brewing engineering, and in particular relates to a wine rich in chlorogenic acid and a production method thereof. Background technique [0002] Wine is a favorite fermented wine, known for its health benefits. With the improvement of people's living standards, people's ability to identify the quality of wine is gradually improving. As we all know, sulfur dioxide is harmful to human health. However, during the brewing process of wine, sulfur compounds need to be added to release sulfur dioxide to achieve the purpose of antibacterial and anti-oxidation. There is currently no complete replacement, although there are some ways to reduce sulfur dioxide, but also to add other compounds, the potential harm of which is unclear. In addition, most wines in my country need to add auxiliary materials such as tannins to increase the body of the wine due to raw materials and origins. Most of these auxiliary materials such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022C12G1/00C12R1/865
CPCC12G1/0203C12G1/00
Inventor 屈慧鸽宋建强程仕伟邓军哲栾丽英张玉香
Owner LUDONG UNIVERSITY
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