High-purity theabrownin blended wine and preparation method thereof

Abstract

The invention discloses high-purity theabrownin blended wine and a preparation method thereof, and relates to the technical field of alcoholic beverages. The theabrownin wine comprises the following components: theabrownin, base wine, distilled water and a stabilizer, wherein the purity of theabrownin is greater than or equal to 90%. The stabilizer and the theabrownin are premixed in a low-temperature water phase environment to form colloid, then the base wine is added in a gradient manner to form a pre-wrapping structure, the contact surface of the theabrownin and wine esters is reduced, generation of astringent substances is avoided, the pre-wrapping structure can effectively inhibit precipitation, and the problem of conflict between precipitation and flavor is solved. According to the invention, a colloid wrapping structure is formed through premixing, and then the colloid wrapping structure is mixed with the base wine, so that the retention rate of theabrownin can be greatly improved, the efficacy of theabrownin can be exerted to the utmost extent, and theabrownin can regulate intestinal flora, increase bifidobacterium and reduce endotoxin entering blood, thereby inhibiting a liver TLR4 / NF-kB inflammation pathway and realizing effective protection of liver injury.

Description

Technical Field

[0001] This invention relates to the field of alcoholic beverage technology, specifically to a high-purity theabrownin-infused wine and its preparation method. Background Technology

[0002] Tea wine is a type of high-proof liquor brewed from tea in ancient China. It is a blend of the subtle aromas of wine and tea. The main ingredients of tea wine are tea, grains, and water.

[0003] Traditional tea-infused wine is merely tea steeped in rice wine, rather than a true fusion of tea and wine cultures, failing to combine the essence of tea with the flavors of wine. Current tea-infused wine techniques mostly employ tea steeping or simple mixing processes, which have the following drawbacks:

[0004] 1. Low utilization rate of active ingredients in tea: Tea polyphenols and theabrownins have poor solubility in alcohol and a high precipitation rate;

[0005] 2. Flavor clash: The tannins in tea react with the esters in the wine to produce an astringent taste;

[0006] 3. Lack of efficacy: It does not address the core issue of alcohol's damage to the liver and gastrointestinal tract.

[0007] Therefore, we propose a high-purity theabrownin-blended wine and its preparation method to solve the problems mentioned above.

[0008] The information disclosed above in this background section is only for enhancing the understanding of the background section of this invention, and therefore may include prior art that is not known to those skilled in the art. Summary of the Invention

[0009] The purpose of this invention is to provide a high-purity theabrownin-infused wine and its preparation method, so as to solve the problems mentioned in the background art.

[0010] To achieve the above objectives, the present invention provides the following technical solution: a high-purity theabrownin-infused wine, comprising the following components: theabrownin, base wine, distilled water, and stabilizer, wherein the purity of theabrownin is ≥90%.

[0011] Preferably, the base liquor is a high-proof liquor of 50-60% vol, and the stabilizer is L-arabinose.

[0012] Preferably, the base liquor is a medium-strength liquor of 30-40% vol, and the stabilizer is sodium alginate.

[0013] Preferably, the base wine is a low-alcohol wine of 10-20% vol, and the stabilizer is pectin.

[0014] Preferably, the amount of theabrownin added is 0.8g / 500ml, and the proportion of L-arabinose added is 0.05%.

[0015] Preferably, the amount of theabrownin added is 0.1g / 500ml, and the proportion of sodium alginate added is 0.03%.

[0016] Preferably, the amount of theaflavins added is 0.25g / 500ml, and the proportion of pectin added is 0.02%.

[0017] A method for preparing a high-purity theabrownin-infused wine includes the following steps:

[0018] Step 1: Preparation of theabrownin-stabilizer blend colloid

[0019] Add an appropriate amount of stabilizer to 5℃ ice-cold distilled water and stir at 200 rpm for 10 min to dissolve. Then add theabrownin powder and sonicate at 40 kHz for 10 min to form a homogeneous colloid. The stabilizer preferentially dissolves to form a hydrophilic colloidal network, which then encapsulates theabrownin molecules to prevent precipitation when they come into contact with ethanol later.

[0020] Step 2: Gradient Blending

[0021] The colloid from step 1 was added to the base liquor in three parts. The first part was 30%, and the mixture was mechanically stirred at 200 rpm for 10 minutes to initially disperse the colloid and avoid excessive local concentration. The second part was 40%, and the mixture was ultrasonically treated at 20 kHz for 5 minutes to break up the micelles through the ultrasonic cavitation effect and promote molecular penetration. The third part was 30%, and the mixture was allowed to stand and fuse for 15 minutes to allow the hydrogen bonds to combine spontaneously and the stabilizer to fix the position of the theaflavins.

[0022] Step 3: Low-temperature ripening

[0023] The mixture from step 2 was refrigerated at 4°C for 72 hours to allow the stabilizer molecular chains to extend, which in turn promoted the hydrogen bonding of theabrownins with ethanol molecules, forming a three-dimensional network structure that locked theabrownins.

[0024] Step 4: Post-processing

[0025] After being filtered through a microporous membrane to remove unbound stabilizers, the final wine has a pH of 5.8–6.2 and is then sealed with nitrogen to prevent oxygen depletion.

[0026] Preferably, in step 1, the ratio of ice-distilled water to theaflavins is 10:1.

[0027] Preferably, in step 4, the pore size of the microporous membrane is 0.22 μm.

[0028] Compared with the prior art, the beneficial effects of the present invention are:

[0029] (1) In this invention, the stabilizer and theabrownin are first mixed in a low-temperature aqueous environment to form a colloid, and then the base wine is added in a gradient to form a pre-encapsulated structure, which reduces the contact surface between theabrownin and the esters of the wine, avoids the generation of astringent substances, and the pre-encapsulated structure can effectively inhibit precipitation, thus solving the problem of precipitation and flavor conflict.

[0030] (2) The present invention can greatly improve the retention rate of theabrownin by premixing to form a colloidal encapsulation structure and then mixing it with base wine, so that the efficacy of theabrownin can be maximized. Theabrownin can regulate the intestinal flora, increase bifidobacteria, reduce endotoxin entry into the blood, thereby inhibiting the liver TLR4 / NF-κB inflammatory pathway and achieving effective protection against liver damage.

[0031] (3) Through specific proportions and innovative preparation process, this invention enables the tea brown pigment blended wine to not only not affect the aroma and taste of the original wine, but also to make the taste smoother and more delicate, effectively avoiding the production of astringency, and the tea aroma lingers without overpowering the body of the wine.

[0032] (4) The gradient mixing of the present invention also greatly reduces the precipitation, and the low temperature aging process is more conducive to improving the hydrogen bond binding efficiency. The present invention achieves molecular-level synergy between theabrownin and the wine for the first time through precise proportioning, directional encapsulation and gradient fusion technology, bringing new development prospects for functional alcoholic beverages.

[0033] The above overview is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the invention will become readily apparent from the accompanying drawings and the following detailed description. Attached Figure Description

[0034] Figure 1 This is a schematic diagram of the preparation process of the present invention. Detailed Implementation

[0035] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0036] Example 1: High-proof liquor base

[0037] Prepare the following ingredients: 8g of 93% pure theabrownin, 5000ml of 52% vol high-proof liquor, 80ml of 5℃ distilled water, and 2.5g of L-arabinose.

[0038] The preparation steps are as follows:

[0039] Step 1: Preparation of theabrownin-stabilizer blend colloid

[0040] Add 2.5g of L-arabinose to 80ml of 5℃ ice-cold distilled water and stir at 200rpm for 10min to dissolve. Then add 8g of theabrownin powder and sonicate at 40kHz for 10min to form a homogeneous colloid. The stabilizer preferentially dissolves to form a hydrophilic colloidal network, which then encapsulates the theabrownin molecules to prevent precipitation when they come into contact with ethanol later.

[0041] Step 2: Gradient Blending

[0042] The colloid from step 1 was added to 5000ml of 52% vol high-proof liquor in three portions. The first portion was 30%, and the mixture was mechanically stirred at 200 rpm for 10 minutes to initially disperse the colloid and avoid excessive local concentration. The second portion was 40%, and the mixture was ultrasonically treated at 20 kHz for 5 minutes to break up the micelles through the ultrasonic cavitation effect and promote molecular penetration. The third portion was 30%, and the mixture was allowed to stand and fuse for 15 minutes to allow spontaneous hydrogen bonding and fix the position of the theaflavins with a stabilizer.

[0043] Step 3: Low-temperature ripening

[0044] The mixture from step 2 was refrigerated at 4°C for 72 hours to allow the stabilizer molecular chains to extend, promoting hydrogen bonding between theabrownin and ethanol molecules to form a three-dimensional network structure that locks in theabrownin.

[0045] Step 4: Post-processing

[0046] After filtration through a 0.22μm microporous membrane to remove unbound stabilizers, the final wine has a pH of 5.8–6.2 and is then sealed with nitrogen to prevent oxygen depletion.

[0047] Example 2: Medium-strength base spirit

[0048] Prepare the following ingredients: 1g of 93% pure theabrownin, 5000ml of 35% vol medium-strength liquor, 10ml of 5℃ distilled water, and 1.5g of sodium alginate.

[0049] The preparation steps are as follows:

[0050] Step 1: Preparation of theabrownin-stabilizer blend colloid

[0051] Add 1.5g of sodium alginate to 10ml of 5℃ ice-cold distilled water and stir at 200rpm for 10min to dissolve. Then add 1g of theabrownin powder and sonicate at 40kHz for 10min to form a homogeneous colloid. The stabilizer preferentially dissolves to form a hydrophilic colloidal network, which then encapsulates the theabrownin molecules to prevent precipitation when they come into contact with ethanol. The ratio of ice-cold distilled water to theabrownin is 10:1.

[0052] Step 2: Gradient Blending

[0053] The colloid from step 1 was added to 5000ml of 35% vol medium-strength liquor in three portions. The first portion was 30%, and the mixture was mechanically stirred at 200rpm for 10min to initially disperse the colloid and avoid excessive local concentration. The second portion was 40%, and the mixture was ultrasonically treated at 20kHz for 5min to break up the micelles through ultrasonic cavitation and promote molecular penetration. The third portion was 30%, and the mixture was allowed to stand and fuse for 15min to allow spontaneous hydrogen bonding and fix the position of the theaflavins with a stabilizer.

[0054] Step 3: Low-temperature ripening

[0055] The mixture from step 2 was refrigerated at 4°C for 72 hours to allow the stabilizer molecular chains to extend, promoting hydrogen bonding between theabrownin and ethanol molecules to form a three-dimensional network structure that locks in theabrownin.

[0056] Step 4: Post-processing

[0057] After filtration through a 0.22μm microporous membrane to remove unbound stabilizers, the final wine has a pH of 5.8–6.2 and is then sealed with nitrogen to prevent oxygen depletion.

[0058] Example 3: Low-alcohol base

[0059] Prepare the following ingredients: 2.5g of 93% pure theabrownin, 5000ml of 13% vol low-alcohol liquor, 25ml of 5℃ distilled water, and 1g of pectin.

[0060] The preparation steps are as follows:

[0061] Step 1: Preparation of theabrownin-stabilizer blend colloid

[0062] Add 1g of pectin to 25ml of 5℃ ice-cold distilled water and stir at 200rpm for 10min to dissolve. Then add 2.5g of theabrownin powder and sonicate at 40kHz for 10min to form a homogeneous colloid. The stabilizer preferentially dissolves to form a hydrophilic colloidal network, which then encapsulates the theabrownin molecules to prevent precipitation when they come into contact with ethanol. The ratio of ice-cold distilled water to theabrownin is 10:1.

[0063] Step 2: Gradient Blending

[0064] The colloid from step 1 was added to 5000ml of 13% vol low-alcohol liquor in three portions. The first portion was 30%, and the mixture was mechanically stirred at 200rpm for 10min to initially disperse the colloid and avoid excessively high local concentrations. The second portion was 40%, and the mixture was ultrasonically treated at 20kHz for 5min to break up the micelles through the ultrasonic cavitation effect and promote molecular penetration. The third portion was 30%, and the mixture was allowed to stand and fuse for 15min to allow spontaneous hydrogen bonding and fix the position of the theaflavins with a stabilizer.

[0065] Step 3: Low-temperature ripening

[0066] The mixture from step 2 was refrigerated at 4°C for 72 hours to allow the stabilizer molecular chains to extend, promoting hydrogen bonding between theabrownin and ethanol molecules to form a three-dimensional network structure that locks in theabrownin.

[0067] Step 4: Post-processing

[0068] After filtration through a 0.22μm microporous membrane to remove unbound stabilizers, the final wine has a pH of 5.8–6.2 and is then sealed with nitrogen to prevent oxygen depletion.

[0069] Comparative Example 1: High-proof alcohol base

[0070] Prepare the following ingredients: 5g of 93% pure theabrownin, 5000ml of 52% vol high-proof liquor, 50ml of 5℃ distilled water, and 2.5g of L-arabinose.

[0071] Comparative Example 2: High-proof alcohol base

[0072] Prepare the following ingredients: 10g of 93% pure theabrownin, 5000ml of 52% vol high-proof liquor, 100ml of 5℃ distilled water, and 2.5g of L-arabinose.

[0073] Comparative Example 3: High-proof alcohol base

[0074] Prepare the following ingredients: 12g of 93% pure theabrownin, 5000ml of 52% vol high-proof liquor, 120ml of 5℃ distilled water, and 2.5g of L-arabinose.

[0075] Comparative Example 4: Medium-strength alcohol base

[0076] Prepare the following ingredients: 0.5g of 93% pure theabrownin, 5000ml of 35% vol medium-strength liquor, 5ml of 5℃ distilled water, and 1.5g of sodium alginate.

[0077] Comparative Example 5: Medium-strength alcohol base

[0078] Prepare the following ingredients: 1.5g of 93% pure theabrownin, 5000ml of 35% vol medium-strength liquor, 15ml of 5℃ distilled water, and 1.5g of sodium alginate.

[0079] Comparative Example 6: Medium-strength alcohol base

[0080] Prepare the following ingredients: 2g of 93% pure theabrownin, 5000ml of 35% vol medium-strength liquor, 20ml of 5℃ distilled water, and 1.5g of sodium alginate.

[0081] Comparative Example 7: Low-Alcohol Base

[0082] Prepare the following ingredients: 1.5g of 93% pure theabrownin, 5000ml of 13% vol low-alcohol liquor, 15ml of 5℃ distilled water, and 1g of pectin.

[0083] Comparative Example 8: Low-Alcohol Base

[0084] Prepare the following ingredients: 3g of 93% pure theabrownin, 5000ml of 13% vol low-alcohol liquor, 30ml of 5℃ distilled water, and 1g of pectin.

[0085] Comparative Example 9: Low-Alcohol Base

[0086] Prepare the following ingredients: 5g of 93% pure theabrownin, 5000ml of 13% vol low-alcohol liquor, 50ml of 5℃ distilled water, and 1g of pectin.

[0087]

[0088]

[0089] Experiment 1: Testing a mouse model of alcoholic liver injury to verify the protective effect of theaflavins-infused alcohol on alcoholic liver injury.

[0090] SPF-grade male C57BL / 6 mice were divided into the following groups: a blank control group, administered saline by gavage; an alcohol model group, administered 52% vol base liquor, 10 ml / kg by gavage; Example 1-3 groups, administered the corresponding liquor, 10 ml / kg by gavage; and Comparative Examples 1-9 groups, administered the corresponding liquor, 10 ml / kg by gavage. Ten mice were in each group. After 28 consecutive days of gavage, the following indicators were measured: serum ALT, AST, liver TLR4, NF-κB protein expression, and liver tissue HE staining pathological score: 0-4 points, with higher scores indicating more severe damage. The experimental results are as follows:

[0091]

[0092]

[0093] * indicates p < 0.01 compared to the alcohol model group.

[0094] As shown above, the effect of the dosage of theaflavins on the protective effect against liver injury is as follows:

[0095] In high-proof liquor: 0.8g / 500ml (Example 1) > 1.0g / 500ml (Comparative Example 2) > 0.5g / 500ml (Comparative Example 1) > 1.2g / 500ml (Comparative Example 3);

[0096] In medium-strength alcoholic beverages: 0.1g / 500ml (Example 2) > 0.15g / 500ml (Comparative Example 5) > 0.05g / 500ml (Comparative Example 4) > 0.2g / 500ml (Comparative Example 6);

[0097] In low-alcohol beverages: 0.25g / 500ml (Example 3) > 0.3g / 500ml (Comparative Example 8) > 0.15g / 500ml (Comparative Example 7) > 0.5g / 500ml (Comparative Example 9);

[0098] When the theabrownin exceeds the ratio of the present invention, such as in comparative examples 3, 6, and 9, the incomplete encapsulation leads to a pro-oxidative effect, and TLR4 expression increases, approaching that of the alcohol model group.

[0099] This indicates that the present invention, through a specific formulation, maximizes the efficacy of theaflavins, thereby achieving effective protection against liver damage.

[0100] Experiment 2: Blind tasting by professional sommeliers to verify the taste and flavor of the invention.

[0101] Ten national-level wine tasters were invited to conduct a double-blind test. The scoring criteria were smoothness, flavor harmony, and aroma retention, each scored out of 10. Smoothness was used to assess the intensity of astringency; a higher score indicated a smoother taste. Flavor harmony was used to assess the integration of tea and wine aromas; a higher score indicated a better integration. Aroma retention was used to assess the degree to which the original aromas of the base wine were retained; a higher score indicated a better retention. The results are as follows:

[0102]

[0103]

[0104] As can be seen from the above, Examples 1-3 are close to the original wine in terms of smoothness and flavor harmony (total score difference ≤ 2 points), proving that the process of the present invention can effectively avoid the generation of astringency. In Comparative Examples 1, 4, and 7, the lack of theabrownins led to a decrease in flavor harmony, and the weak tea aroma resulted in an abrupt wine taste; in Comparative Examples 3, 6, and 9, the excess of theabrownins, due to insufficient encapsulation, led to tannin-ester reactions, producing obvious astringency and a herbal bitterness.

[0105] This invention demonstrates that through specific proportions and innovative preparation processes, the tea brown pigment blended wine can not only maintain the aroma and flavor of the original wine but also make the taste smoother and more delicate, effectively avoiding the production of astringency. The total score is only 0.7 to 1 point lower than the original wine, and the tea aroma lingers without overpowering the body of the wine.

[0106] Experiment 3: Test of the transmittance stability of the wine

[0107] The transmittance of the wine was measured using a spectrophotometer with a wavelength of 600 nm, and the initial value was recorded as 100%. The wine was stored at 25°C in the dark for 30 days, and the transmittance was measured every 7 days to reflect the degree of sedimentation. The results are as follows:

[0108]

[0109] As shown above, the transmittance of Examples 1-3 was consistently ≥92%, proving that the pre-encapsulated structure effectively inhibited precipitation. Comparative Examples 2, 3, 5, 6, 8, and 9 showed a sharp drop in transmittance due to excessive theaflavins exceeding the stabilizer's encapsulation capacity, particularly Comparative Examples 3, 6, and 9. Comparative Examples 1, 4, and 7 showed reduced efficacy due to insufficient theaflavins.

[0110] Experiment 4: Comparison of the retention rate of theaflavins between the traditional process and the process of this invention.

[0111] Traditional process example 1: The difference from example 1 is that theabrownin and stabilizer are directly added to the base wine, stirred and mixed, aged at low temperature, and then post-processed.

[0112] Traditional process example 2: The difference from example 2 is that theabrownin and stabilizer are directly added to the base wine, stirred and mixed, aged at low temperature, and then post-treated.

[0113] Traditional process example 3: The difference from example 3 is that theabrownin and stabilizer are directly added to the base wine, stirred and mixed, aged at low temperature, and then post-treated.

[0114] The initial amount of theaflavins added (C0) and the residual amount (C) in the finished wine were determined by HPLC, and the retention rate (C / C0×100%) was calculated. The results are as follows:

[0115] Group Retention rate / % Example 1 98.2±0.5 Example 1 of traditional crafts 65.3±3.0 Example 2 97.5±0.6 Example 2 of traditional crafts 62.8±2.8 Example 3 98.8±0.4 Traditional Craftsmanship Example 3 68.5±3.2

[0116] As shown above, if theabrownins and stabilizers are added directly to the base liquor, ethanol will instantly destroy the hydrophilic groups of theabrownins, and the stabilizer will not have time to form a protective layer. However, this invention, by premixing to form a colloidal encapsulation structure before mixing with the base liquor, can significantly improve the retention rate of theabrownins. DLS analysis shows that the premixed colloidal particle size is ≤200nm, while the direct addition in traditional processes results in particles >1μm, which easily leads to precipitation. Simultaneously, the pre-encapsulation structure also reduces the contact area between theabrownins and alcoholic esters, preventing the formation of astringent substances.

[0117] In summary, the golden ratio of theabrownin-infused beverages (high, medium, and low alcohol content) provided by this invention is irreplaceable. The pre-encapsulation structure reduces the contact area between theabrownin and alcoholic esters, preventing the formation of astringent substances. This pre-encapsulation structure effectively inhibits precipitation, resolving the conflict between precipitation and flavor. Pre-mixing to form a colloidal encapsulation structure before mixing with the base liquor significantly improves the retention rate of theabrownin, maximizing its efficacy and providing effective protection against liver damage. Gradient mixing also greatly reduces precipitation, and the low-temperature aging process further enhances hydrogen bond binding efficiency. While some indicators of comparative ratios 2, 5, and 8 are satisfactory, they cannot simultaneously achieve the optimal solution for efficacy, flavor, and stability. This invention, through precise proportioning, directional encapsulation, and gradient fusion technologies, achieves molecular-level synergy between theabrownin and the alcoholic beverage for the first time, bringing new development prospects to functional alcoholic beverages.

[0118] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0119] The embodiments of the present invention are given for the purposes of illustration and description. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Any changes, modifications, substitutions and variations made by those skilled in the art to the above embodiments within the scope of the present invention should be included within the protection scope of the present invention.

Claims

1. A high-purity theabrownin-infused wine, characterized in that, It includes the following components: theabrownin, base liquor, distilled water, and stabilizer, wherein the purity of theabrownin is ≥90%.

2. The high-purity theabrownin-infused wine according to claim 1, characterized in that: The base liquor is a high-proof liquor of 50-60% vol, and the stabilizer is L-arabinose.

3. The high-purity theabrownin-infused wine according to claim 1, characterized in that: The base liquor is a medium-strength liquor of 30-40% vol, and the stabilizer is sodium alginate.

4. The high-purity theabrownin-infused wine according to claim 1, characterized in that: The base liquor is a low-alcohol liquor of 10-20% vol, and the stabilizer is pectin.

5. The high-purity theabrownin-infused wine according to claim 2, characterized in that: The amount of theabrownin added is 0.8g / 500ml, and the proportion of L-arabinose added is 0.05%.

6. The high-purity theabrownin-infused wine according to claim 3, characterized in that: The amount of theabrownin added is 0.1g / 500ml, and the proportion of sodium alginate added is 0.03%.

7. The high-purity theabrownin-infused wine according to claim 4, characterized in that: The amount of theabrownin added is 0.25g / 500ml, and the proportion of pectin added is 0.02%.

8. A method for preparing a high-purity theabrownin-infused wine according to any one of claims 1-7, characterized in that, Includes the following steps: Step 1: Preparation of theabrownin-stabilizer blend colloid Add an appropriate amount of stabilizer to 5℃ ice-cold distilled water and stir at 200 rpm for 10 min to dissolve. Then add theabrownin powder and sonicate at 40 kHz for 10 min to form a homogeneous colloid. The stabilizer preferentially dissolves to form a hydrophilic colloidal network, which then encapsulates theabrownin molecules to prevent precipitation when they come into contact with ethanol later. Step 2: Gradient Blending The colloid from step 1 was added to the base liquor in three parts. The first part was 30%, and the mixture was mechanically stirred at 200 rpm for 10 minutes to initially disperse the colloid and avoid excessive local concentration. The second part was 40%, and the mixture was ultrasonically treated at 20 kHz for 5 minutes to break up the micelles through the ultrasonic cavitation effect and promote molecular penetration. The third part was 30%, and the mixture was allowed to stand and fuse for 15 minutes to allow the hydrogen bonds to combine spontaneously and the stabilizer to fix the position of the theaflavins. Step 3: Low-temperature ripening The mixture from step 2 was refrigerated at 4°C for 72 hours to allow the stabilizer molecular chains to extend, which in turn promoted the hydrogen bonding of theabrownins with ethanol molecules, forming a three-dimensional network structure that locked theabrownins. Step 4: Post-processing After being filtered through a microporous membrane to remove unbound stabilizers, the final wine has a pH of 5.8–6.2 and is then sealed with nitrogen to prevent oxygen depletion.

9. The high-purity theabrownin-blended wine and its preparation method according to claim 8, characterized in that: In step 1, the ratio of ice-distilled water to theaflavins is 10:

1.

10. The high-purity theabrownin-blended wine and its preparation method according to claim 8, characterized in that: In step 4, the pore size of the microporous membrane is 0.22 μm.

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