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Wine capable of rapidly metabolizing

A fast, distilled wine technology, applied in the brewing of beer, the preparation of wine, the preparation of alcoholic beverages, etc., can solve the problem of lack of evaluation standards, and achieve the effect of speeding up metabolic clearance, solving dry mouth and fast metabolism

Inactive Publication Date: 2021-11-05
CHENGDU XINGTAIZHIGAO BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

How to evaluate the quality of a kind of wine and grasp its influence on people's drunkenness after drinking has always lacked an accurate and reliable judging standard

Method used

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  • Wine capable of rapidly metabolizing
  • Wine capable of rapidly metabolizing
  • Wine capable of rapidly metabolizing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1: get edible alcohol, add water to reduce temperature to 52 ° (Vol%), mix into L-menthyl acetate 3mg / L, L-menthyl lactate 2mg / L, compound amino acid 50mg / L, get wine sample 1 .

Embodiment 2

[0048] Embodiment 2: get edible alcohol, add water and drop to 52 ° (Vol%), hook into L-menthyl acetate 8mg / L, L-menthyl lactate 2mg / L, compound amino acid 100mg / L, fructo-oligosaccharide 5g / L, get wine sample 2.

Embodiment 3

[0049] Embodiment 3: Get Luzhou-flavor liquor (52% Vol), mix into L-menthyl acetate 20mg / L, compound amino acid 5mg / L, and make wine sample 3 with appropriate seasoning wine.

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PUM

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Abstract

The invention relates to wine capable of rapidly metabolizing, and belongs to the technical field of alcoholic beverage production. The invention provides the wine capable of rapidly metabolizing. The wine contains 1 to 200 mg / L of a cooling agent and 1 to 5000.0 mg / L of amino acid. The invention provides the wine with a brand new composition formula, and compared with base wine before the formula, the wine has obvious metabolic advantages on five key indexes of wine metabolism: low ethanol in-vivo exposure, low peak concentration, fast peak reaching time, high clearance rate and short average residence time. The wine is less in absorption, fast in metabolism, fast in clearing, less in mouth dryness, less in drunkenness, fast in drinking, fast in removing and fast in waking. Through trial drinking, the wine prepared by the invention not only is comfortable in taste, but also solves the problem that the traditional wine is easy to cause untoward effects such as dry mouth, drunkenness, hangover and the like, greatly reduces the harm of the wine to human bodies, and has a wide market prospect.

Description

technical field [0001] The invention relates to fast-metabolized wine, which belongs to the technical field of production of alcoholic beverages. Background technique [0002] Alcohol is closely related to people's lives. Under the premise of drinking in moderation, wine has the functions of refreshing, exciting, invigorating blood, promoting blood circulation, etc., and also has the social attribute of enhancing people's feelings. But after drinking more than a certain limit, it often causes adverse reactions such as dizziness, headache, nausea, hangover, and nerve paralysis. In addition, drinking and driving may cause great loss and pain to society and family. In recent years, my country's alcohol production and consumption have been increasing year by year, and the health and safety issues of drinking caused by it have also received more and more attention. [0003] The main components of wine are water and ethanol, which account for more than 98%. Studies have confirm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/05C12C12/00C12C5/02C12G1/00A23C9/13
CPCC12G3/06C12G3/05C12G1/00C12C12/00C12C5/026C12C5/02A23C9/13A23C9/1322A23C9/1307C12G2200/21
Inventor 谭福元魏巍马国霞
Owner CHENGDU XINGTAIZHIGAO BIOLOGICAL SCI & TECH CO LTD
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