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No-sugar health wine and its making process

A wine and sugar-free technology, applied in the wine field, can solve the problems of bad taste and harmfulness of stevioside, and achieve the effects of good color and transparency, quality assurance, and stable indicators

Inactive Publication Date: 2004-04-07
张雨生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because excessive intake of sugar is harmful to the human body, modern people like to drink wine without sugar. Diabetics and obese patients cannot drink wine with sugar due to physical reasons. In order to meet the needs of the above-mentioned people, Wine manufacturers hope to produce a wine without sugar, such as adding stevioside or mogroside to the original grape wine, but because they cannot remove the special smell of stevioside and mogroside and the bad taste of mogroside Taste, and mogroside will still produce simple sugar after dissolving in water, so no one has produced a sweet wine that not only guarantees the aroma and taste of the wine, but also does not contain sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: strong sweet wine

[0011] 1) 12 grams of Luo Han Guo triterpenoid glycosides extracted from the fresh fruit of Luo Han Guo, which were placed at room temperature for three years, were dissolved in 100 grams of edible alcohol;

[0012] 2) Adjust the temperature of 8,000 grams of the original purple rose grape wine that has been fermented for one year to 25°C;

[0013] 3) adding the edible alcohol dissolved with the triterpenoid glycosides of Luo Han Guo into the temperature-regulated grape wine, and stirring it evenly;

[0014] 4) Store the blended wine at 25°C for 24 hours.

Embodiment 2

[0015] Example 2: dry red wine

[0016] 1) 8 grams of Luo Han Guo triterpenoid glycosides extracted from the fresh fruit of Luo Han Guo, which were placed at room temperature for three years, were dissolved in 50 grams of edible alcohol;

[0017] 2) Adjust the temperature of 10,000 grams of grape wine to 20°C;

[0018] 3) adding the edible alcohol dissolved with the triterpenoid glycosides of Luo Han Guo into the red grape original wine after tempering, and stirring it evenly;

[0019] 4) Store the blended wine at 20°C for 4 hours.

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PUM

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Abstract

The making process of no-sugar health wine includes dissolving mangosteen triterpene glycoside extracted form alcoholized mangosteen into edible alcohol to obtain mangosteen triterpene glycoside solution; regulating the temperature of completely fermented grape juice as base wine to 18-28 deg.c; mixing the mangosteen triterpene glycoside solution and the fermented grape juice; and maintaining the mixture at 18-28 deg.c for over 2 hr to obtain the no-sugar health wine. The no-sugar health wine contains no monosaccharide, disaccharide and polysaccharide and is suitable for all people. It has the health functions similar to various grape wine as well as the health functions of clearing away heat of pharynx and larynx, moistening lung and relieving cough, like mangosteen.

Description

(1) Technical field: [0001] The present invention relates to a kind of wine, especially sugar-free health-care wine without sugar, and the present invention also relates to the preparation process of the above-mentioned wine. (2) Background technology: [0002] The sugar content of the grape juice obtained after the ripe grapes are crushed is generally between 200 and 220 grams per liter, and the acid content is generally between 6 and 10 grams per liter. Since the quality of wine can only be guaranteed by using wine yeast to ferment the original grape juice into the original grape wine, the growth of miscellaneous bacteria must be inhibited during fermentation. It cannot survive in the environment, but wine yeast has better acid resistance and can survive in an environment with high acidity (above 8 g / L). When liters, it is necessary to add citric acid to the grape juice to increase the acidity. Grape yeast has a very high conversion rate of sugar content in grape juice. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
Inventor 张雨生
Owner 张雨生
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