Health care grape drink
A wine and grape original wine technology, applied in the field of health-care grape drinks, can solve the problems of lack of health-care wine varieties and less conversion into products, and achieve the effects of inhibiting platelet aggregation, improving health-care functions, and delaying target organ damage
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Embodiment 1
[0025] Example 1. Preparation of wine containing folic acid
[0026] The screened fresh grapes are crushed, destemmed, and the grape pulp is taken for later use; active dry yeast strains are used to inoculate the above grape pulp after activation; the alcoholic fermentation is carried out at a temperature of 25-30°C in the early stage, and the grape juice is separated after 5-10 days skin dregs; enter the later stage of fermentation, when the residual sugar is lower than 4-5g / L, stop the fermentation and seal the storage; take the supernatant of the stored fermented wine, adjust the pH value and insert active dry lactic acid bacteria, in 18-20 ℃ Carry out malic acid-lactic acid fermentation at high temperature, adjust the concentration of free sulfur dioxide in the wine juice after 10-20 days, filter and purify, and obtain the original grape wine; store the original grape wine in oak barrels; take the stored original wine, add a certain amount of folic acid, Make the concentra...
Embodiment 2
[0027] Example 2. Preparation of wine containing folic acid
[0028]The screened fresh grapes are crushed and destemmed, and the grape pulp is taken for later use; active dry yeast strains are used to inoculate the above grape pulp after activation; the alcoholic fermentation is carried out at a temperature of 25-30°C in the early stage, and the grape juice is separated after 5-10 days skin dregs; enter the later stage of fermentation, when the residual sugar is lower than 4-5g / L, stop the fermentation and seal it for storage; take the supernatant of the stored fermented wine, adjust the pH value, insert active dry lactic acid bacteria, and put it in the room at 18-20°C Carry out malic acid-lactic acid fermentation at high temperature, adjust the concentration of free sulfur dioxide in the wine juice after 10-20 days, filter and purify, and obtain the original grape wine; store the original grape wine in oak barrels; take the stored original wine, add a certain amount of folic ...
Embodiment 3
[0029] Example 3. Preparation of wine containing folic acid
[0030] The screened fresh grapes are crushed and destemmed, and the grape pulp is taken for later use; active dry yeast strains are used to inoculate the above grape pulp after activation; the alcoholic fermentation is carried out at a temperature of 25-30°C in the early stage, and the grape juice is separated after 5-10 days skin dregs; enter the later stage of fermentation, when the residual sugar is lower than 4-5g / L, stop the fermentation and seal it for storage; take the supernatant of the stored fermented wine, adjust the pH value, insert active dry lactic acid bacteria, and put it in the room at 18-20°C Carry out malic acid-lactic acid fermentation at high temperature, adjust the concentration of free sulfur dioxide in the wine juice after 10-20 days, filter and purify, and obtain the original grape wine; store the original grape wine in oak barrels; take the stored original wine, add a certain amount of folic...
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