Preparation of grape vinegar through dry fermentation and application of grape vinegar in prevention and treatment of hypertension

Abstract

The invention discloses preparation of grape vinegar through dry fermentation and application of the grape vinegar to prevention and treatment of hypertension. The preparation process of the grape vinegar by dry fermentation comprises the following steps: (1) selecting grapes; (2) cleaning; (3) drying in the sun; (4) loading into a cylinder and charging; and (5) sealing and fermenting. Dry fermentation belongs to a traditional process, the grapes are nearly mature or mature grapes with multiple grape seeds, fruit stems of the grapes are further carried and reserved, and a small amount of grape branches, leaves and rhizomes accounting for about 0.1%-10% are added. In the sun-drying step, the grapes are dried immediately after being cleaned, so that one drop or a little of water cannot exist on the surface and in slits. In the step of charging the grapes into the jar, the dried grapes are put into the jar in time after being cooled, and 1-10 jin of rosa roxburghii tratt seeds, tribulus terrestris seeds or agilawood seeds are added into the jar after about 50 jin of grapes are put into the jar. And completely sealing and fermenting the cylinder without shaking the fermentation cylinder body, and continuously fermenting for more than 3 months to a whole year. The grape vinegar has high acetic acid concentration, is edible, is used for preventing and treating hypertension, and has a special effect.

Description

Technical Field

[0001] The invention relates to the field of functional fruit vinegar preparation, in particular to the preparation of grape vinegar through dry fermentation and the use thereof for preventing and treating hypertension. Background Art

[0002] Grapes, the fruit of the genus Vitis in the Vitaceae family, are deciduous, woody vines and one of the world's oldest cultivated plants. Primarily grown in Xinjiang, Gansu, Shanxi, Hebei, Shandong, Jiangsu and Zhejiang, and Yunnan, they are now cultivated throughout China and are also widely grown worldwide. Traditional Chinese Medicine believes that grapes, with their neutral nature and sweet and sour flavor, can replenish Qi and blood, strengthen bones and muscles, benefit the liver and promote urination, relax muscles and activate blood circulation, warm the stomach and invigorate the spleen, and relieve restlessness and thirst. Modern medicine has proven that grapes, particularly the polyphenols found in grape seeds, are natural free radical scavengers with strong antioxidant and anti-aging properties. They can effectively regulate liver cell function and protect against or reduce free radical damage. Grapes also have anti-inflammatory properties, binding to proteins in bacteria and viruses, rendering them ineffective in causing disease.

[0003] Current research and analysis show that grapes are valuable from head to toe. In 2016, Feng Yanyun isolated resveratrol from grape pomace (Feng Yanyun, 2016). In 2017, Mao Xue analyzed the proanthocyanidins in grape vines (Mao Xue, 2017). In 2021, Yang Chuang analyzed that red grape leaves contain vitamin E, squalene-3-ol, isorhamnetin-3-O-glucuronide, rutin, (3R,4S)-3,4,8-trihydroxy-3-methyltetralone, panose, naringin, astragalin, isoquercetin, quercetin-3-O-β-D-pyranoglucopyranoside, kaempferol-3-O-α-L-rhamnoside, isorinic acid methyl Ester, isochlorogenic acid, dimethyl malate, Caiophoranin, quercetin, kaempferol, 6-methylheptanoic acid methyl ester, α-linolenic acid, methyl linoleate, 3-α-isomaltosyl-α,α-trehalose, 25-Deoxyecdysone-3-OD-glucopyranoside, Dihydrovomifoliol-9-O-β-D-glucopyranoside, astilbin, quercetin-3-O-β-D-pyranoglucopyranoside-6”-methyl ester, quercetin-3-O-[2”',6”'-O-diacetyl-β-D-pyranoglucopyranoside-(1→6)-β-D-pyranoglucopyranoside] and other chemical substances (Yang Chuang, 2021).

[0004] Fruit vinegar is made primarily from fruit through alcoholic and acetic fermentation, typically using a liquid fermentation method. This type of vinegar retains the unique nutrients of fruit while also possessing the unique benefits of vinegar, and plays a significant role in vinegar production in Europe and the United States. Grape vinegar, on the other hand, is made from grapes or wine through alcoholic and acetic fermentation. It is rich in organic acids such as acetic acid, malic acid, tartaric acid, citric acid, and succinic acid, resulting in a mellow taste and unique flavor. It is a novel fermented product that combines flavoring, nutrition, and health benefits, boasting significant benefits in regulating metabolism, promoting blood circulation, softening blood vessels, and lowering blood lipids.

[0005] There are two main methods for making grape vinegar: natural fermentation and acetic acid fermentation. Natural fermentation is a traditional method and the primary method for producing high-quality grape vinegar. The basic process involves removing the stems of fresh grapes, crushing the skins, and squeezing the juice to obtain grape juice. The juice is then heated to evaporate the water, increasing the sugar content and concentrating it, while also removing some of the bitter tannins and preventing over-fermentation. The concentrated grape juice is then placed in fermentation tanks or barrels and allowed to ferment slowly. Through seasonal temperature fluctuations, long-term storage, and aging, the juice gradually transforms into grape vinegar. Acetic acid fermentation is a more efficient method for producing vinegar, requiring the addition of bacteria to accelerate fermentation and is the more commonly used method today. The process involves removing the stems of fresh grapes, crushing the skins, and squeezing the juice to obtain grape juice. Yeast is then added to the juice for alcoholic fermentation, followed by sterilization. Acetic acid bacteria are then added to the juice for acetic acid fermentation, requiring significant manual intervention.

[0006] The biggest difference between aging wine and making grape vinegar is that wine needs to be isolated from oxygen, so the fermentation vats are completely filled and sealed, and some even add sulfur dioxide to prevent oxidation. However, for making grape vinegar, some space is left in the fermentation tanks containing the grape juice. The tanks are not sealed, and the opening at the top is simply covered with cloth, allowing the vinegar to come into contact with air, allowing it to continue oxidizing and aging, and allowing the water to evaporate naturally.

[0007] In 2016, Xu Chaohui (patent number CN201611188884.3) invented a method for making grape vinegar by crushing grapes, subjecting them to high-temperature enzymatic hydrolysis, alcohol fermentation, and then acetic acid fermentation. In 2017, Zhang Jiafu et al. (patent number CN201710648203.5) invented a method for making grape vinegar by crushing grapes, subjecting them to alcohol fermentation, acetic acid fermentation, and sterilization. Wu Shaoling (patent number CN201711103540.2) invented a method for making grape vinegar by adding sugar and white wine to the filtrate after crushing grapes, and then adding monosodium glutamate, honey, fructose, and stevioside. Wang Miaomiao (patent number CN201711349633.3) invented a method for making grape vinegar by adding yeast to grapes and sealing them in the dark for 3 to 5 months. In 2021, Yu Jiajun et al. (patent number CN202111636744.9) invented a grape vinegar with sleep-inducing properties by fermenting wine, jujube, jujube kernel, lily, gardenia, poria, bergamot, and honey with acetic acid bacteria. In 2023, Wang Bin et al. (patent number CN202310387903.9) invented a grape vinegar product by removing the stems and crushing the grapes, adding pectinase and cellulase for enzymatic hydrolysis, then fermenting with brewer's yeast, and finally fermenting with acetic acid bacteria.

[0008] References

[0009] [1] Feng Yanyun. Extraction of active ingredients from grape pomace and preparation of microcapsules. Northwest Agriculture and Forestry University, Master's thesis, 2016

[0010] [2] Mao Xue. Extraction and antioxidant activity of proanthocyanidins from grape vines. Xinjiang University, Master's thesis, 2017

[0011] [3] Yang Chuang. Study on the main chemical components of red grape leaves. Northwest University, Master's thesis, 2021 Summary of the Invention

[0012] The present invention aims to provide a preparation method of grape vinegar by dry fermentation and use the method for preventing and treating hypertension.

[0013] The technical solution adopted by the present invention is:

[0014] The preparation process of grape vinegar by dry fermentation includes:

[0015] (1) When selecting grapes, first choose grape varieties with more grape seeds, and secondly choose grapes that are nearly mature or already mature. In addition, it is necessary to retain all the grape stems, and add a small amount of grape branches, leaves, and roots and vines, accounting for about 0.1% to 10%, to the grape bunches;

[0016] (2) Washing: When washing grapes, place the grapes in a container, add an appropriate amount of clean water to completely submerge all the grapes, then add about 0.5%-5% salt to make the water slightly salty. Soak the grapes in salt water for about 5-60 minutes, pour out the salt water, and rinse with clean water three times to obtain clean, sterilized grapes.

[0017] (3) Sun drying: After washing the grapes, spread them out to dry immediately. Sun drying only requires the surface of the grapes to be dry, and there must not be a drop or a tiny bit of water on all surfaces and crevices of the grapes and branches. No visible water can be seen on any part of the grapes. At the same time, there is no need to wilt the branches and grapes.

[0018] (4) Adding materials to the vat: After the sun-dried grapes have cooled and returned to room temperature, they are immediately added to the vat. Grapes and roots, vines, and leaves are piled in bunches in the vat. Grapes and roots, vines, and leaves are slightly compacted and then added to the vat. After about 50 kilograms of grapes are added to the vat, 1 to 10 kilograms of sea buckthorn seeds, tribulus terrestris seeds, or agarwood seeds are added. One or two to three of these can be used.

[0019] (5) Seal the fermentation. When the grapes are about to be filled in the jar, there is still a certain distance between the upper surface of the grapes in the jar and the jar mouth. Each jar is filled to about 3 / 4 of the full jar, leaving an appropriate space of about 5-20 cm at the top of the jar. Then seal the jar completely for fermentation. Do not shake the fermentation jar during this period. Fermentation can continue for 3 months to more than a year.

[0020] The grape vinegar thus obtained has a high acetic acid concentration after filtration and is edible and can be used to prevent and treat hypertension with special effects. DETAILED DESCRIPTION

[0021] The preparation process of grape vinegar by dry fermentation includes: (1) selecting grapes; (2) washing; (3) sun drying; (4) filling the vat with ingredients; and (5) sealing and fermenting. Dry fermentation is a traditional process. The grapes are selected from nearly mature or mature grapes with many grape seeds, with the grape stems retained, and a small amount of grape branches, leaves, and rhizomes accounting for about 0.1% to 10% is added. Sun drying is to dry the grapes immediately after washing, so that there is not a drop or a tiny bit of moisture on the surface and in the cracks. Filling the vat with ingredients is to fill the vat with the dried grapes in time after cooling. After about 50 kilograms of grapes are filled in the vat, 1 to 10 kilograms of sea buckthorn seeds, tribulus seeds, or agarwood seeds are added. The vat is then completely sealed for fermentation. During the fermentation, the fermentation vat must not be shaken. Fermentation continues for 3 months to more than a year. After opening the vat, the grape vinegar is filtered to obtain the grape vinegar. The acetic acid concentration of this grape vinegar is high and it is edible. It is also used to prevent and treat hypertension and has special effects.

Claims

1. Preparation of grape vinegar by dry fermentation and use thereof in preventing and treating hypertension.

2. The preparation of grape vinegar by dry fermentation according to claim 1, characterized in that: The preparation process of grape vinegar by dry fermentation includes: (1) selecting grapes; (2) washing; (3) sun drying; (4) filling the vat with materials; and (5) sealing and fermenting.

3. The grape according to claim 1 and claim 2, characterized in that Grapes are selected that are nearly ripe or ripe and contain more grape seeds.

4. The grape according to claim 1 and claim 2, characterized in that The grapes also carry the grape stalks, and a small amount of grape branches, leaves and rhizomes, accounting for about 0.1% to 10%, are added to the grape bunches with the grape stalks.

5. The sun-drying method according to claim 2, characterized in that: Sun drying is to dry the grapes immediately after washing them, so that there is not a drop or a tiny bit of moisture on the surface and in the crevices of the grapes, and no visible water can be seen on any part of the grapes with the naked eye.

6. The cylinder according to claim 2, characterized in that: The grapes should be packed into the jars immediately after they have cooled down. Each jar should be filled to about 3 / 4 of its capacity, leaving about 5-20 cm of space at the top.

7. The feeding method according to claim 2, characterized in that The material is added after about 50 kilograms of grapes are loaded into the tank, and 1 to 10 kilograms of sea buckthorn seeds, tribulus seeds or agarwood seeds are added.

8. The sealed fermentation according to claim 2, characterized in that Sealed fermentation means that the fermentation tank is completely sealed and the fermentation tank must not be shaken during the fermentation period. The fermentation can continue for 3 months to more than a year.

9. The method for preventing and treating hypertension according to claim 1, wherein: Preventing and treating hypertension means that this grape vinegar has a high concentration of acetic acid, is edible, and is used to prevent and treat hypertension with special effects.