6 results about "Condensed tannin" patented technology

The invention belongs to the technical field of wine brewing, relates to a natural sweet wine low-sulfur brewing method for delaying white grapes until the white grapes turn red and then harvesting the white grapes, solves the health hidden danger and flavor defects caused by high-sulfur addition in the traditional sweet white wine process, and remarkably improves the flavor quality of the wine at the same time. According to the method, complete and healthy red (total anthocyanin content is greater than or equal to 5mg / kg) fruits are selected through artificial spike selection and grain selection, and the cardinal number of infectious microbes in raw materials is reduced; no commercial yeast is added, natural slow fermentation is achieved by means of microorganisms, and the finished product is good in flavor and quality; gallic acid, condensed tannin and hydrolyzed tannin with a ratio of 1: 1: 1 are compounded to prepare wine-brewing tannin, and the wine-brewing tannin and low-dose sulfur dioxide construct a synergistic system, so that the sulfur consumption of sulfur dioxide is greatly reduced, secondary fermentation of high-sugar wine liquid is prevented, and infectious microbes and wine body oxidation are effectively inhibited. The finished product biogenic amine, pesticide and heavy metal residues all meet the safety standard, mycotoxin is not detected, meanwhile, the original flavor of the wine body is prominent, the storage stability is good, and dual guarantee of health and quality is achieved.

A process for the manufacture of a non-isocyanate polyurethane (NIPU) composition by transesterification of a condensed tannin with a carbonate or a carbonate precursor followed by the reaction with a hardener selected from diamines, triamines, polyamines and mixtures thereof and products and compositions obtained thereby.

A composition for forming a protective film for a wet etching solution for semiconductors, comprising: component (A): a film-forming component; component (B): a compound selected from the group consisting of a condensed tannin (b1) obtained by polymerizing a compound having a flavanol skeleton, a hydrolyzable tannin (b2) obtained by ester-bonding a sugar and an aromatic compound of gallic acid or ellagic acid, and a flavonoid (b3) derived from a compound having a flavanone skeleton structure; and component (C): a solvent.

This invention relates to the field of wine testing technology, specifically to a method for extracting condensed tannins from dry red wine. First, the treated dry red wine is subjected to solid-phase extraction to obtain a condensed tannin extract. Then, the condensed tannin extract is analyzed by high-performance liquid chromatography (HPLC). The eluent for solid-phase extraction is a mixed solution of acetone, water, and acetic acid. In the mixed solution, the volume ratio of acetone, water, and acetic acid is 60–90:9.5–39.5:0.5. The condensed tannin extract contains condensed tannins of various degrees of polymerization. This method can specifically identify and detect condensed tannins of various degrees of polymerization, and can also obtain the content of condensed tannins at each degree of polymerization. The analytical results are good, achieving the enrichment and detection of condensed tannins with different degrees of polymerization. The operation is simple and highly reproducible.

This invention relates to the field of chemical analysis technology, specifically to a method for detecting oxidized condensed tannins in red wine. The test solution containing oxidized condensed tannins is divided into a treatment solution and a blank control solution. An acidic depolymerization reagent is used to depolymerize the treatment solution, yielding a depolymerized solution. Ultra-high performance liquid chromatography-triple quadrupole mass spectrometry (UHPLC-MS / MS) is used to detect the depolymerized solution and the blank control solution separately, and the content of oxidized condensed tannins is calculated. The acidic depolymerization reagent includes menthol furan and hydrochloric acid, with the concentration of menthol furan being 15-25 mmol / L and the concentration of hydrochloric acid being 0.4-0.6 mol / L. This method is the first to achieve simultaneous qualitative and quantitative analysis of the constituent units of natural, quinone-oxidized, and acetaldehyde-oxidized condensed tannins. It has the advantages of being non-toxic and odorless, suitable for routine laboratory use, and provides an effective method for predicting the degree of oxidation and aging potential of wine.

The application relates to the feed technology field and discloses a low-protein amino acid balanced daily feed for cashmere goats and a preparation method thereof. The daily feed is prepared from 11-20 parts of crystal amino acid, 10-20 parts of feed-grade montmorillonite, 0.5-1.5 parts of anhydrous citric acid, 5-12 parts of condensed tannin, 1-3 parts of zinc sulfate heptahydrate, 10-25 parts of calcium lignosulfonate and 910-950 parts of basic low-protein daily feed powder according to weight proportions. During preparation, the crystal amino acid is mixed with the montmorillonite, and the self-assembly coating is completed by adding citric acid aqueous solution and condensed tannin in sequence, the zinc sulfate solution is sprayed to in-situ synthesize a hybrid core premix, finally, the basic powder and the calcium lignosulfonate are mixed, and the daily feed is prepared by steam conditioning and extrusion shaping. The daily feed is prepared by using intercalation, coordination crosslinking and heat sealing, the over-rumen protection rate and the processing retention rate of the amino acid can be improved, and the amino acid balance under the low-protein condition is realized.