A brewing process of grape aroma vinegar and grape aroma vinegar capable of killing influenza virus

Abstract

The application discloses a grape aroma vinegar brewing process and grape aroma vinegar capable of killing influenza viruses, and the brewing process comprises the following steps: 1) preparing acetobacter mother liquor by using sports-type acetobacter; 2) pouring the acetobacter mother liquor into a ceramic jar, and then pouring rose wine into the bottom layer of the ceramic jar to accelerate mixing; 3) covering the ceramic jar with a lid to isolate, and then storing for a period of time to obtain grape aroma vinegar. In the grape aroma vinegar prepared by using the grape aroma vinegar brewing process, the sports-type acetobacter in the grape aroma vinegar can generate an electric field effect in the oxidation process by discharge, and has aerobic characteristics, can destroy aerosols, and viruses cannot grow under the double effects of anaerobic and electric shock, so that the grape aroma vinegar can effectively inhibit viruses, and can prevent and treat respiratory diseases such as influenza and novel coronavirus infection, and the treatment effect is remarkable. The grape aroma vinegar has high concentration, high acidity, contains active acetobacter, and the sterilization rate reaches 99.99%, and the test and clinical trial prove that the treatment efficiency can reach 99.99%.

Description

Technical Field

[0001] This invention relates to the field of balsamic vinegar processing technology, and in particular to a brewing process for grape balsamic vinegar and a grape balsamic vinegar capable of killing influenza viruses. Background Technology

[0002] A century ago, humans began using vinegar to prevent and treat various diseases, but its mechanism of action was not fully understood; currently, commercially available vinegar has little effect on treating respiratory diseases such as influenza and COVID-19.

[0003] Therefore, further improvements are necessary. Summary of the Invention

[0004] The purpose of this invention is to overcome the shortcomings of the prior art and provide a brewing process for grape balsamic vinegar and a grape balsamic vinegar that can kill influenza viruses, effectively inhibiting the virus and showing significant therapeutic effects.

[0005] A grape balsamic vinegar brewing process designed for this purpose is characterized by the following steps: 1) Acetic acid bacteria stock solution was prepared using motile acetic acid bacteria; 2) Pour acetic acid bacteria mother liquor into the ceramic jar, and then pour rosé wine into the bottom of the ceramic jar to accelerate mixing; 3) Separate the ceramic jar with a lid, and then store it for a period of time to obtain grape vinegar.

[0006] In step 1), the motile acetic acid bacteria are obtained by screening spoiled grapes.

[0007] In step 2), when pouring the rosé wine, insert the tube to the bottom of the ceramic jar and then pour the rosé wine into the ceramic jar through the tube until it reaches the bottom.

[0008] In step 3), the cover is made of breathable mesh fabric.

[0009] In step 3), the storage time is 180 to 360 days.

[0010] In step 3), the storage environment temperature is 25℃~35℃.

[0011] In step 3), the capacity of the ceramic jar is 10kg to 20kg.

[0012] In step 3), the mass ratio of rosé wine to acetic acid bacteria mother liquor is approximately 0.9 to 1.1.

[0013] A grape balsamic vinegar designed for this purpose, capable of killing influenza viruses, is characterized in that: the grape balsamic vinegar is prepared using the aforementioned grape balsamic vinegar brewing process, and the pH of the grape balsamic vinegar is 2.5 to 3.5.

[0014] This invention utilizes a grape balsamic vinegar brewing process to produce a grape balsamic vinegar in which motile acetic acid bacteria generate an electric field effect during oxidation and exhibit aerobic properties, which can destroy aerosols. Viruses and bacteria cannot grow under the dual effects of anaerobic and electric shock, thus effectively inhibiting viruses and preventing respiratory diseases such as influenza and novel coronavirus infection, with significant therapeutic effects. The grape balsamic vinegar has a high concentration and high acidity, contains active acetic acid bacteria, and has a sterilization rate of 99.99%. Tests and clinical trials have confirmed that its therapeutic efficacy can reach 99.99%. Attached Figure Description

[0015] Figure 1 This is a micrograph of motile acetic acid bacteria in one embodiment of the present invention.

[0016] Figure 2 This is a test tube diagram illustrating the aerosol elimination test results of grape balsamic vinegar in one embodiment of the present invention.

[0017] Figure 3 This is a schematic diagram of a human body electric field measurement experiment in one embodiment of the present invention.

[0018] Figure 4 This is a simplified diagram illustrating the principle of biochemical electric field formation in grape balsamic vinegar according to one embodiment of the present invention. Detailed Implementation

[0019] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0020] See Figures 1-4 The brewing process for this grape balsamic vinegar includes the following steps: 1) Use of motile acetic acid bacteria Figure 1 Preparation of acetic acid bacteria stock solution; 2) Pour acetic acid bacteria mother liquor into the ceramic jar, and then pour rosé wine into the bottom of the ceramic jar to accelerate mixing; 3) Separate the ceramic jar with a lid, and then store it for a period of time to obtain grape vinegar.

[0021] Rosé wine can be purchased or prepared at home. The preparation method for rosé wine is as follows: 1. Prepare Muscat grapes and cane sugar; 2. Quickly rinse the grapes with clean water to remove surface dust, remove the stems, wash and dry them thoroughly. Pick the dried grapes one by one and put them into a household blender (soy milk maker) to crush them, allowing the pulp and juice to be fully released. 3. Sprinkle the prepared sugar evenly over the crushed grapes, then gently stir and add rose yeast liquid in the following ratio: 99% grape juice and 1.0% homemade natural yeast liquid. Mix the sugar and grapes evenly. Seal the bottle opening with multiple layers of gauze or a vented lid, then place it in a cool, dry, and dark place for about 72 hours before transferring it to a cold storage to begin low-temperature fermentation (19-20℃). 4. Over the next 7-15 days, a large number of bubbles will be generated in the liquid, and the grape skins will rise to the surface to form a "cap". Gently press down the cap or stir once a day to ensure even fermentation and prevent contamination by other microorganisms. 5. When the bubbles decrease significantly and the wine begins to separate (approximately 30-50 days later), perform the first filtration. Use multiple layers of gauze or a fine mesh sieve to filter out the pomace and squeeze out any remaining wine from the pomace. Transfer the filtered wine back into a clean, sealable 30-jin (15 catties) earthenware jar, fill it with a breathable cap, seal it, and let it stand for a second fermentation. The ambient temperature should be 19-20℃, and the relative humidity 70-80% (RH). The fermentation time is 3-6 months to obtain Muscat wine.

[0022] In step 1), motile acetic acid bacteria Figure 1 The method of obtaining it is as follows: motile acetic acid bacteria 1 is obtained by screening from spoiled grapes; the acetic acid bacteria are obtained from spoiled grapes in nature or in the market, and motile acetic acid bacteria can be selected by screening and cultured into acetic acid bacteria mother liquor. Figure 1 Motile acetic acid bacteria 1 under a microscope.

[0023] Screening process for motile acetic acid bacteria 1: 1. Collect acetic acid bacteria from spoiled grapes, inoculate the sample into a liquid culture medium suitable for the growth of acetic acid bacteria (such as rice koji juice medium containing 3%-5% ethanol), and enrich by shaking culture at 30℃ for about 24 hours; the sign of successful enrichment is a significant decrease in the pH value of the culture medium and the presence of a distinct vinegar smell; add directly to wine and let stand for 30 days.

[0024] 2. Dilute the enriched culture medium 10-fold sequentially. Then, inoculate the bacterial solutions of different dilutions into specially prepared semi-solid culture medium using an inoculation needle. After incubating at a suitable temperature for a period of time, carefully observe the growth of the bacteria (motile strains will spread outward along the puncture line, making the culture medium turbid, or forming a root-like or cloud-like growth pattern spreading from a central point. This is because they use flagella to swim to places far from the puncture line; non-motile strains will only grow along the line punctured by the inoculation needle, and the surrounding culture medium will remain transparent and clear). Then, select colonies exhibiting typical "spreading" or "turbid" growth and transfer them to a new slant medium for purification culture. 3. The purified motile strains were inoculated into liquid culture medium containing alcohol and cultured with shaking to allow them to produce acid. The fermentation broth was taken and rapidly identified using the ferric chloride method. If a reddish-brown precipitate appeared after heating the solution, it proved that the fermentation broth did indeed contain acetic acid. Then, the fermentation broth was titrated with a standard concentration of sodium hydroxide solution to accurately calculate the amount of acid produced by each strain (calculated as acetic acid). 4. Based on the results of steps 2 and 3, draw a “motility-acid production” comparison table; finally, select those strains with strong motility (wide diffusion range in semi-solid culture medium) and high acid production as motile acetic acid bacteria 1.

[0025] The process of preparing acetic acid bacteria mother liquor using motile acetic acid bacteria 1: 1. Primary seed culture: Under aseptic conditions, pick one loop of activated slant culture and inoculate it into an Erlenmeyer flask containing seed culture medium, and incubate at 30℃ for 24-36 hours; 2. Secondary seed culture: Inoculate the prepared primary seed culture into an Erlenmeyer flask containing culture medium at an inoculation rate of 8-10%, and culture with shaking at 30°C for 18-24 hours; 3. Inoculate the secondary seed culture at a rate of 10% into the culture medium for large-scale production, and continue to culture with shaking at 33-35℃ for about 20 hours to obtain the acetic acid bacteria mother liquor.

[0026] In step 2), when injecting the rosé wine, insert the tube to the bottom of the ceramic jar and then inject the rosé wine into the ceramic jar through the tube so that it reaches the bottom. The rosé wine has a lighter specific gravity than the acetic acid bacteria mother liquor. When the rosé wine is injected into the bottom of the ceramic jar, the lighter rosé wine will float to the top, which will accelerate the mixing of the rosé wine and the acetic acid bacteria mother liquor and shorten the fermentation and conversion time.

[0027] In step 3), the cover is made of breathable mesh fabric.

[0028] In step 3), the storage time is 180 to 360 days. If the mass of the Muscat wine is relatively large, the storage time needs to be longer. If the mass of the acetic acid bacteria mother liquor is relatively large, the storage time is shorter. Alternatively, it can be aged for 2 years.

[0029] In step 3), the storage environment temperature is 25℃~35℃, preferably 30℃.

[0030] In step 3), the capacity of the ceramic vat is 10kg to 20kg, preferably 15kg; the ceramic vat is the main production equipment.

[0031] In step 3), the mass ratio of rosé wine to acetic acid bacteria mother liquor is 0.9 to 1.1, preferably 1.

[0032] This grape balsamic vinegar, which can kill influenza viruses, is made using the same grape balsamic vinegar brewing process. The pH of the grape balsamic vinegar is 2.5-3.5, preferably 3.0. Balsamic vinegar with too high sugar content and too low acidity cannot kill viruses. This grape balsamic vinegar has a high liquid concentration and high acidity, contains active acetic acid bacteria, and has a sterilization rate of 99.99%, which can effectively kill viruses.

[0033] Respiratory diseases have been widespread for a long time, causing great harm to human health. In the past, there have been various methods to prevent and treat these diseases. The use of grape balsamic vinegar (vinegar) can also prevent and treat these diseases. The physicochemical mechanism of acetic acid bacteria in grape balsamic vinegar is as follows: During the oxidation process, motile acetic acid bacteria 1 generate an electric field effect through discharge and have aerobic properties, which can destroy aerosols. Viruses and bacteria cannot grow under the dual effects of anaerobic and electric shock.

[0034] Using traditional methods, we carefully brew grape vinegar. The main ingredients are only Muscat yeast liquid and high-quality grapes (Xiahei variety), which can be used to brew Muscat wine first. In the market, grapes that are close to spoilage can be used as raw materials and fermented into grape vinegar mother liquor through a special process, laying the foundation for subsequent brewing of grape vinegar. The fresh vinegar after brewing can be used directly without any additional processing.

[0035] How to use grape balsamic vinegar: 1. Mask spraying method: Spray grape vinegar evenly on the inside of the mask and wear it for 1 to 3 hours. For those with more severe symptoms, the wearing time can be extended appropriately.

[0036] 2. Nasal congestion relief method: Dip a cotton swab in an appropriate amount of grape vinegar and gently insert it into the nasal cavity to quickly relieve nasal congestion symptoms.

[0037] In addition, grape vinegar has a high concentration and is not suitable for direct consumption. Patients with respiratory diseases can spray it on their masks and wear them for several hours. If the nose is blocked, a cotton swab dipped in grape vinegar can be inserted into the nostril and gently moved around to clear the blockage.

[0038] Grape balsamic vinegar should be transported at room temperature and is not suitable for refrigeration. The storage temperature should be 20℃~30℃.

[0039] Below is a report on the effectiveness of grape balsamic vinegar in killing influenza strains (killing rate of 99.99%). Test Result (1): Test instructions 1. Detection Method Disinfection Technical Specifications (2002 Edition) 2.1.1.10 2. Test subjects Strain: Influenza A virus H1N1 (VR-1469) Cells: MDCK cells 3. Experimental equipment 1) Neutralizing agent composition and concentration: PBS solution containing 19.5% D / E to neutralize broth; 2) PBS buffer; 3) 96-well cell plate; 4) Level 2 biosafety cabinet, CO2 incubator, inverted microscope, etc.

[0040] 4. Methods 1) Neutralizing agent identification test: The original sample solution was reacted for 30 min, and then diluted appropriately with physiological saline. The mixture of each dilution was inoculated into the prepared cell plate, with no less than 8 wells for each dilution gradient. The plate was incubated at 35°C and 5% CO2 for 2 h. 2) Discard the supernatant, wash 1-2 times with PBS buffer, add maintenance medium, and continue to incubate at 35℃ in a 5% CO2 incubator for 2-3 days; 3) Observe cytopathic effects, record the occurrence of CPE, and calculate the median infection dose (TCID50) according to the Reed-Muench formula.

[0041] Test Result (II): Test instructions: 1. Detection Method Disinfection Technical Specifications (2002 Edition) 2.1.1 2. Test subjects Strain: Influenza A virus H1N1 (VR-1469) Cells: MDCK cells 3. Test conditions 1) Ambient temperature: (20~25)℃ 2) Ambient humidity: (60~65)%RH 3) Organic interfering substances: 0.3% bovine serum albumin (BSA) 4) Sample stock solution 4. Experimental Procedure: 1) Add 0.1 mL of the interfering substance to a 1.5 mL centrifuge tube.

[0042] 2) Add 0.1 mL of virus suspension to a centrifuge tube, mix, then add 0.8 mL of product test solution, mix, and start timing.

[0043] 3) After the specified reaction time has elapsed, immediately aspirate 0.5 mL of the test mixture and mix it with 4.5 mL of neutralizing agent. Then, prepare a series of 10-fold diluted mixtures (test mixture and cell maintenance solution) within 30 min. Calculate the virus kill rate by measuring the change in virus titer before and after the test.

[0044] The following is a test report on the aerosol elimination effect of grape balsamic vinegar (see attached). Figure 2 ): At room temperature: (acetic acid + O2 → CO2 + H2O) Biochemical electric field: Acetic acid bacteria can generate changes in electric field by transferring electrons through the cell membrane in the extracellular respiratory chain.

[0045] The ionic (electron) effect of acetic acid: Grape balsamic vinegar has a high acidity, with a pH of 2.5–3.5, meaning a very high concentration of hydrogen ions (H). This results in the adsorption of a large number of negative ions in the liquid. When a person inhales grape balsamic vinegar, a bioelectric field phenomenon occurs within the body. This electric field can directly kill viruses; see relevant human body electric field measurement experiments for details. Figure 3 , Figure 4 Its electric field strength is equivalent to a human being receiving a shock of hundreds of volts to the strain.

[0046] Methods for measuring the electric field of grape vinegar in the human body: Equipment required: 1 multimeter, two sets of 2*4cm stainless steel wires and electrodes, about 1 / 2 tablespoon of grape balsamic vinegar with pH≈3.0, 1 plastic basin, and about 1-2 kg of tap water (warm water).

[0047] Measurement process: like Figure 3 As shown: The subject washes one foot or hand clean and soaks it in a basin of water for about 5 to 10 minutes. Then, the subject drinks grape vinegar (orally). The negative electrode is placed on the tongue and the positive electrode is placed in the basin of water. The ammeter pointer starts from zero and goes to near the middle scale (25uA), then slowly drops to about 20uA and remains there for more than 5 to 10 minutes. The test can then be stopped. This shows that the electric field effect of grape vinegar exists.

[0048] As described above Figure 3 The detection method can use a simple container instead of the human body, such as... Figure 4 As shown, the formation principle and related parameters of the biochemical electric field in grape balsamic vinegar are as follows: D. Multimeter; A¯, acetate ion (anion); H+, hydrogen ion; O2, dissolved oxygen; e, free electron (outer electron of dissolved oxygen molecule); H2O, water molecule; B. Plastic container (insulating material); P, filter paper; W, tap water; A. Grape vinegar.

[0049] Biochemical process: A + O2 → H2O + CO2 (electric discharge) The following example shows relevant data on several types of electric field effects in grape balsamic vinegar: Grape balsamic vinegar, which has not undergone post-sterilization treatment, can be called fresh vinegar and contains a large amount of acetic acid bacteria (Acetobacter). This type of vinegar has a strong bactericidal function. Grape balsamic vinegar has extremely high acidity, with a pH value of 2.5 to 3.5. This high concentration of hydrogen ions (H) can quickly kill viruses under the action of its electric field.

[0050] Optional usage methods: 1. Spray into the air; 2. Hold a small amount (1 / 4 tablespoon) in your mouth for a moment and then swallow, before meals; 3. Can be used as a condiment; 4. Place in a cup and take deep breaths over the cup repeatedly; 5. Spray onto a mask and take deep breaths over the mask.

[0051] The biochemical mechanism by which grape balsamic vinegar can kill viruses: Viruses survive and grow within cells in aerosols, which contain a large amount of oxygen. If used to break the virus's life chain, it can inhibit the virus's survival and spread. As is well known, acetic acid bacteria are aerobic bacteria, and acetic acid is also a strong uncoupling agent and bactericide. After oxidation, it becomes H2O and CO2, which are harmless to the human body.

[0052] The test method for eliminating aerosols using balsamic vinegar involves stirring an egg with water to form some aerosols, then adding balsamic vinegar and stirring briefly. After 30 minutes, the test tube is placed in a steamer and slowly heated to 90°C until the egg mixture becomes a thick soup. After the test tube has cooled, many small bubbles can be seen on the test tube wall. These are the CO2 bubbles left behind after the aerosols are oxidized by acetic acid. The disappearance of the aerosols indicates that balsamic vinegar can break the survival chain of viruses.

[0053] The above describes the preferred embodiments of the present invention, illustrating and describing the basic principles, main features, and advantages of the invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A grape balsamic vinegar brewing process, characterized in that: Includes the following steps: 1) Acetic acid bacteria mother liquor was prepared using motile acetic acid bacteria (1); 2) Pour acetic acid bacteria mother liquor into the ceramic jar, and then pour rosé wine into the bottom of the ceramic jar to accelerate mixing; 3) Separate the ceramic jar with a lid, and then store it for a period of time to obtain grape vinegar.

2. The grape balsamic vinegar brewing process according to claim 1, characterized in that: In step 1), the motile acetic acid bacteria (1) are obtained by screening from spoiled grapes.

3. The grape balsamic vinegar brewing process according to claim 1, characterized in that: In step 2), when pouring the rosé wine, insert the tube to the bottom of the ceramic jar and then pour the rosé wine into the ceramic jar through the tube until it reaches the bottom.

4. The grape balsamic vinegar brewing process according to claim 1, characterized in that: In step 3), the cover is made of breathable mesh fabric.

5. The grape balsamic vinegar brewing process according to claim 1, characterized in that: In step 3), the storage time is 180 to 360 days.

6. The grape balsamic vinegar brewing process according to claim 1, characterized in that: In step 3), the storage environment temperature is 25℃~35℃.

7. The grape balsamic vinegar brewing process according to claim 1, characterized in that: In step 3), the capacity of the ceramic jar is 10kg to 20kg.

8. The grape balsamic vinegar brewing process according to claim 1, characterized in that: In step 3), the mass ratio of rosé wine to acetic acid bacteria mother liquor is 0.9 to 1.

1.

9. A grape balsamic vinegar capable of killing influenza viruses, characterized in that: The grape balsamic vinegar is prepared using the grape balsamic vinegar brewing process described in any one of claims 1-8.

10. The grape balsamic vinegar capable of killing influenza viruses according to claim 9, characterized in that: The pH of the grape balsamic vinegar is 2.5 to 3.5.

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