CN101177659A - Technique for preparing dry red wine with high-content of resveratrol - Google Patents
Technique for preparing dry red wine with high-content of resveratrol Download PDFInfo
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- CN101177659A CN101177659A CNA2006101293217A CN200610129321A CN101177659A CN 101177659 A CN101177659 A CN 101177659A CN A2006101293217 A CNA2006101293217 A CN A2006101293217A CN 200610129321 A CN200610129321 A CN 200610129321A CN 101177659 A CN101177659 A CN 101177659A
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Abstract
The invention belongs to a preparation technology of dry red wine with rich resveratrol containing. The invention selects the grape species with rich resveratrol containing grown in a specific producing area through ultraviolet radiation to induce the synthesis of the resveratrol and adopts the special technology to dissolve the resveratrol from grape skins as much as possible and prevent the oxidation of the resveratrol at utmost to ensure the resveratrol containing in the dry red wine to be more than or equal to 5mg/L, the vinosity to be subtle and mellow with the aroma of grace and dignity and the clear red sapphire color. The wine brewing technology of the invention has no contradiction with the ordinary wine brewing technology, requiring no special equipment, and is convenient for technology parameter adjustment and has great social benefit; to the people who drink wine often, the wine can greatly reduce the incidence of cardiovascular disease, which enhances the wine grade.
Description
Technical field
The invention belongs to the drinks technical field of producing, especially a kind of technique for preparing dry red wine with high-content of resveratrol.
Background technology
Trans-resveratrol (Resveratrol is called for short Res), chemical name is 3,4 ', 5-trihydroxy-toluylene is the non-flavonoid polyphenolic substance that contains the stilbene class formation.Recent years it has been carried out a large amount of research both at home and abroad, the consistent trans-resveratrol that confirms has multiple important biological, its health-care effect and pharmaceutical use have been subjected to people's generally attention, develop the food resource that is rich in trans-resveratrol energetically and supply direct, indirect application, have important social benefit and economic benefit.For wine industry, the grape wine of research and development high-content of resveratrol not only meets the trend of traditional zymotic wine to the nutritive health-care development, satisfies the fashion that people pursue health care; More far-reaching is day by day ripe along with the trans-resveratrol detection technique, and its content will become grape wine and import and export one of hygienic quality and technical supervision selection indicators, and high-content of resveratrol has become the important indicator of high-quality wine.
The production technique of conventional dry red wine is as follows:
Grape material → sorting → destemming, fragmentation → adding sulfurous gas, polygalacturonase → dipping, zymamsis (adding yeast) → skin slag separation → malo-lactic fermentation → clarifying treatment (following glue) → filtering separation → freezing and filtering → finished product.
The resveratrol in dry red wine content difference that traditional technology is produced is very big, and its content is subjected to influence of various factors more.By consulting patent documentation, thereby there is report to add the grape wine that trans-resveratrol prepares high trans-resveratrol in the patent documentation that is retrieved, as " a kind of production technique of trans-resveratrol and the application in food, drink and grape wind thereof " Chinese patent application number 00113971.1, among the notification number CN1351985; And " high-content of resveratrol wine producing process " Chinese patent application number 03112486.0, notification number CN1472303.Yet it is higher to add the trans-resveratrol cost, and prepared grape wine is subjected to the influence of trans-resveratrol purity bigger, poor stability.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art part, a kind of health dry red winew-technique for preparing dry red wine with high-content of resveratrol is provided; The present invention induces the synthetic of trans-resveratrol by choosing the grape variety and the uv-radiation that are rich in trans-resveratrol, adopt the trans-resveratrol in the specific technology stripping Pericarpium Vitis viniferae as much as possible, and farthest prevent the oxidation of trans-resveratrol, make the Resveratrol content 〉=5mg/L of finished product dry red winew, the vinosity exquisiteness is pure and mild, fragrance is graceful noble, is limpid Ruby red.
The present invention solves its technical problem and is achieved through the following technical solutions:
A kind of technique for preparing dry red wine with high-content of resveratrol, adopting cabernet sauvignon grape and Merlot grape is raw material, it is characterized in that: its step of preparation process is:
(1). will be respectively with the cabernet sauvignon grape of fresh harvesting and Merlot grape material by weight (7～8): (3～2) blanking, and destemming fragmentation;
(2). add successively sulfurous gas 20～50mg/L, polygalacturonase 80～300mg/L ,-dextranase 60～100mg/L, circulation dipping 10～15h;
(3). add wine yeast 10～25g/HL, zymamsis is 3～7 days under 25～30 ℃ of temperature condition;
(4). the skin slag is added sulfurous gas 20～50mg/L after separating;
(5). add drinks wine coccus 1～1.5g/HL, airtightly under 18～20 ℃ of temperature condition carried out malic-lactic acid fermentation 4～7 days;
(6). adopt egg-white powder to play the glue clarifying treatment behind the malic-lactic acid fermentation, to 10h, temperature is progressively reduced to-5～-3 ℃ since then, keep carrying out in 5～9 days cold steady processing by the addition of 10g/100L;
(7). cold steady processing back adopts diatomite to filter, and obtains former wine;
(8). 14～16 ℃ following bottle storage, bottle storage is more than 3 months with former wine, the dry red winew finished product.
And, describedly with the cabernet sauvignon grape and the Merlot grape material preparation technology of fresh harvesting be respectively:
(1). cabernet sauvignon grape and Merlot grape carry out sorting respectively, remove the grape that goes rotten;
(2). two kinds of grapes are carried out ultraviolet radiation 2～4h respectively;
(3). under 2～6 ℃ of temperature condition, store 4～8h respectively, promptly get raw material.
Advantage of the present invention and beneficial effect are:
1. the present invention is the combination of modern health food and traditional zymotic engineering, the wine kind that the prepared high Resveratrol content dry red winew that goes out is a kind of health, alcoholic strength is [11～12% (V/V)], total reducing sugar≤4g/L, total acid 6.5～7.5g/L, Total sulfur dioxide content are 150～250mg/L, Resveratrol content 〉=5mg/L, the vinosity exquisiteness is pure and mild, and the refined noble quality of fragrance is limpid Ruby red.
2. the present invention induces the synthetic of trans-resveratrol by grape variety that is rich in trans-resveratrol and the uv-radiation of choosing specific producing region, adopt the trans-resveratrol in the specific technology stripping Pericarpium Vitis viniferae as much as possible, and farthest prevent the oxidation of trans-resveratrol, make the Resveratrol content 〉=5mg/L of finished product dry red winew, the vinosity exquisiteness is pure and mild, fragrance is graceful noble, is limpid Ruby red.The present invention and common not conflict of Wine-making technique do not need specific equipment, and the processing parameter adjustment is quite convenient, and social benefit is huge, concerning the people who often drinks, can significantly reduce the incidence probability of cardiovascular and cerebrovascular disease, has improved the class of wine.
Embodiment
Below in conjunction with embodiment the present invention is described, the scheme of embodiment described here does not limit the present invention; One of skill in the art can make improvements and change according to the solution of the present invention, and described these improvement and variation all should be considered as within the scope of the invention, and scope of the present invention and essence are limited by claim.
Operational path of the present invention is:
Grape material → sorting → uv-radiation → storage → weighing, different grape variety proportioning → destemming, fragmentation → adding sulfurous gas, polygalacturonase and beta-glucanase → dipping, zymamsis (adding yeast) → skin slag separate → add sulfurous gas → malo-lactic fermentation → clarifying treatment (following glue) → filtering separation → freezing and filtering → bottle storage ageing → finished product.
Wherein, the grape material that is adopted is the Cabernet Sauvignon in producing region, Shachen City, Hebei and the Merlot grape in Florian producing region, Ningxia, and cabernet sauvignon grape fruit grain is medium big, on average heavy 1.4g, crushing juice rate 73～75%, sugar degree 180～220g/L, acid content 6～10g/L.The Merlot grape fruit is medium big, on average heavy 2.2g, crushing juice rate 75～78%, sugar degree 180～220g/L, acid content 6～9g/L.Though these two strains all are to brewage the excellent strain of dry red winew, they also respectively have relative merits: the sense of cabernet sauvignon grape structure is strong, strong resistance, wine body are plentiful, but freshly drunk rough sense, wine is Ruby red; The Merlot grape is subject to disease and pest and infects, but the Resveratrol content height, and the smell of fruits is very sweet for new wine, the color of making wine shallow slightly.
Embodiment one:
1, cabernet sauvignon grape and Merlot grape material preparation technology are:
(1). the cabernet sauvignon grape and the Merlot grape of fresh harvesting are carried out sorting respectively, remove the grape that goes rotten;
(2). two kinds of grapes are carried out ultraviolet radiation 2h respectively;
(3). under 4 ℃ of temperature condition, store 6h respectively, promptly get raw material.
This raw material preparation technology helps inducing synthesizing resveratrol, for the preparation of dry red winew lays the first stone.
2. the preparation of dry red winew
(1). cabernet sauvignon grape that will store respectively and Merlot grape material be by weight blanking in 7: 3, and destemming, fragmentation;
(2). the polygalacturonase 150mg/L, the enzyme activity that add sulfurous gas 30mg/L, enzyme activity after the fragmentation successively and be 56.6 μ/mL are 59.7 μ/mL beta-glucanase 80mg/L, and circulation dipping 12h is at utmost to flood trans-resveratrol;
(3). add wine yeast (Saccharomyces cerevisiae) Zymaflore F15, addition is 20g/HL, 27 ℃ of following zymamsiss 5 days;
(4). the skin slag is added sulfurous gas 50mg/L after separating, and this is most important to the oxidation that prevents trans-resveratrol;
(5). add active drinks wine coccus (Oenococcusoeni) MICROENOS that St-Simon-France company produces, addition is 1g/HL, and 20 ℃ of temperature were carried out malo-lactic fermentation 7 days under the air tight condition;
(6). play glue to handle with egg-white powder by the addition of 10g/100L, in 10h, cool the temperature to-4 ℃, keep carrying out in 7 days cold steady processing;
(7). cold steady processing back adopts diatomite to filter, and obtains former wine;
(8). 14～16 ℃ following bottle storage, bottle storage is more than 3 months with former wine, the dry red winew finished product.
By above processing step, the alcoholic strength of the dry red winew that obtains is [11.8% (V/V)], total reducing sugar 3g/L, total acid 7.0g/L, Total sulfur dioxide content are 200mg/L, and Resveratrol content is 5.88mg/L, the vinosity exquisiteness is pure and mild, and the refined noble quality of fragrance is limpid Ruby red.
The following examples are narrated with simplified way, and to the content of having narrated among the embodiment one, the following examples may specifically not narrated, but are considered as identical with embodiment one.
Embodiment two:
With the grape of fresh harvesting preferred after, remove the particle that rots, adopt ultraviolet radiation 3h, store 4h for 4 ℃, weighing, by Cabernet Sauvignon and Merlot grape proportioning is blanking in 8: 2, destemming, sulfurous gas 40mg/L is added in broken back, enzyme activity is the polygalacturonase 200mg/L of 56.6 μ/mL, enzyme activity is 59.7 μ/mL beta-glucanase 100mg/L, the circulation dipping, add wine yeast (Saccharomyces cerevisiae) Zymaflore F15 behind the 12h, addition is 15g/HL, 27 ℃ of following zymamsiss 5 days, the skin slag is added sulfurous gas 40mg/L after separating, add active drinks wine coccus (Oenococcusoeni) MICROENOS that St-Simon-France company produces, addition is 1.2g/hL, 20 ℃ of temperature, carries out malo-lactic fermentation under the air tight condition 6 days, play glue to handle with egg-white powder by the addition of 10g/100L, in 10 hours, cool the temperature to-4 ℃, keep carrying out in 7 days cold steady processing, behind diatomite filtration,, make high Resveratrol content dry red winew of the present invention 14～16 ℃ following bottle storage 3 months.
Its alcoholic strength is [11.5% (V/V)], and total reducing sugar is 3.1g/L, and total acid 6.84g/L, Total sulfur dioxide content are 230mg/L, Resveratrol content 5.16mg/L; The vinosity exquisiteness is pure and mild, and fragrance is graceful noble, has ruby red color and luster.
Embodiment three:
With the grape of fresh harvesting preferred after, remove the particle that rots, adopt ultraviolet radiation 4h, store 8h for 4 ℃, weighing, by Cabernet Sauvignon and Merlot grape proportioning is blanking in 7: 3, destemming, sulfurous gas 50mg/L is added in broken back, enzyme activity is the polygalacturonase 250mg/L of 56.6 μ/mL, enzyme activity is 59.7 μ/mL beta-glucanase 60mg/L, the circulation dipping, add wine yeast (Saccharomyces cerevisiae) Zymaflore F15 behind the 12h, addition is 25g/HL, 27 ℃ of following zymamsiss 5 days, the skin slag is added sulfurous gas 30mg/L after separating, add active drinks wine coccus (Oenococcusoeni) MICROENOS that St-Simon-France company produces, addition is 1.5g/hL, 20 ℃ of temperature, carried out malo-lactic fermentation under the air tight condition 7 days, play glue to handle with egg-white powder by the addition of 10g/100L, in 10 hours, cool the temperature to-4 ℃, keep carrying out in 7 days cold steady processing, through diatomite filtration, 14～16 ℃ following bottle storage 3 months, make high Resveratrol content dry red winew of the present invention then.
Its alcoholic strength is [11.5% (V/V)], and total reducing sugar is 2.5g/L, and total acid 6.96g/L, Total sulfur dioxide content are 216mg/L, Resveratrol content 5.78mg/L; The vinosity exquisiteness is pure and mild, and fragrance is graceful noble, has ruby red color and luster.
Claims (2)
1. technique for preparing dry red wine with high-content of resveratrol, adopting cabernet sauvignon grape and Merlot grape is raw material, it is characterized in that: its step of preparation process is:
(1). will be respectively with the cabernet sauvignon grape of fresh harvesting and Merlot grape material by weight (7～8): (3～2) blanking, and destemming fragmentation;
(2). add sulfurous gas 20～50mg/L, polygalacturonase 80～300mg/L, dextranase 60～100mg/L successively, circulation dipping 10～15h;
(3). add wine yeast 10～25g/HL, zymamsis is 3～7 days under 25～30 ℃ of temperature condition;
(4). the skin slag is added sulfurous gas 20～50mg/L after separating;
(5). add drinks wine coccus 1～1.5g/HL, airtightly under 18～20 ℃ of temperature condition carried out malic-lactic acid fermentation 4～7 days;
(6). adopt egg-white powder to play the glue clarifying treatment behind the malic-lactic acid fermentation, to 10h, temperature is progressively reduced to-5～-3 ℃ since then, keep carrying out in 5～9 days cold steady processing by the addition of 10g/100L;
(7). cold steady processing back adopts diatomite to filter, and obtains former wine;
(8). 14～16 ℃ following bottle storage, bottle storage is more than 3 months with former wine, the dry red winew finished product.
2. technique for preparing dry red wine with high-content of resveratrol according to claim 1 is characterized in that: describedly with the cabernet sauvignon grape and the Merlot grape material preparation technology of fresh harvesting be respectively:
(1). cabernet sauvignon grape and Merlot grape carry out sorting respectively, remove the grape that goes rotten;
(2). two kinds of grapes are carried out ultraviolet radiation 2～4h respectively;
(3). under 2～6 ℃ of temperature condition, store 4～8h respectively, promptly get raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CNA2006101293217A CN101177659A (en) | 2006-11-09 | 2006-11-09 | Technique for preparing dry red wine with high-content of resveratrol |
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| CNA2006101293217A CN101177659A (en) | 2006-11-09 | 2006-11-09 | Technique for preparing dry red wine with high-content of resveratrol |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009055840A1 (en) * | 2007-10-31 | 2009-05-07 | Phillip Anthony Norrie | Resveratrol enhanced wine |
| CN101812388A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | New variety of dry red wine and brewing process thereof |
| CN101870640A (en) * | 2010-07-08 | 2010-10-27 | 贵州师范大学 | Method for preparing resveratrol extract from giant knotweed and product |
| CN102443508A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing claret by utilizing composite bioenzyme |
| CN102634429A (en) * | 2012-04-20 | 2012-08-15 | 黑龙江大荒春酒业有限公司 | Preparation method of red wine rich in resveratrol |
| CN103865705A (en) * | 2012-12-14 | 2014-06-18 | 蔡洪亮 | Resveratrol and proanthocyanidin enrichment method in wine brewage process |
| CN103865706A (en) * | 2012-12-14 | 2014-06-18 | 蔡洪亮 | Resveratrol enrichment method in wine brewage process |
| CN104388236A (en) * | 2014-12-15 | 2015-03-04 | 重庆利莫里亚生物科技有限公司 | Grape wine as well as preparation method and application thereof |
| CN107868740A (en) * | 2017-11-11 | 2018-04-03 | 威龙葡萄酒股份有限公司 | A kind of brewing method for improving resveratrol in wines content |
| CN113755267A (en) * | 2021-09-16 | 2021-12-07 | 西北农林科技大学 | Method for producing high resveratrol type wine by using illumination technology |
-
2006
- 2006-11-09 CN CNA2006101293217A patent/CN101177659A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009055840A1 (en) * | 2007-10-31 | 2009-05-07 | Phillip Anthony Norrie | Resveratrol enhanced wine |
| CN101812388B (en) * | 2010-04-22 | 2012-10-03 | 食品行业生产力促进中心 | New variety of dry red wine and brewing process thereof |
| CN101812388A (en) * | 2010-04-22 | 2010-08-25 | 食品行业生产力促进中心 | New variety of dry red wine and brewing process thereof |
| CN101870640A (en) * | 2010-07-08 | 2010-10-27 | 贵州师范大学 | Method for preparing resveratrol extract from giant knotweed and product |
| CN102443508B (en) * | 2011-12-27 | 2016-01-13 | 国家纳米技术与工程研究院 | A kind of production technique of preparing claret by utilizing composite bioenzyme |
| CN102443508A (en) * | 2011-12-27 | 2012-05-09 | 国家纳米技术与工程研究院 | Production process for preparing claret by utilizing composite bioenzyme |
| CN102634429A (en) * | 2012-04-20 | 2012-08-15 | 黑龙江大荒春酒业有限公司 | Preparation method of red wine rich in resveratrol |
| CN103865705A (en) * | 2012-12-14 | 2014-06-18 | 蔡洪亮 | Resveratrol and proanthocyanidin enrichment method in wine brewage process |
| CN103865706A (en) * | 2012-12-14 | 2014-06-18 | 蔡洪亮 | Resveratrol enrichment method in wine brewage process |
| CN104388236A (en) * | 2014-12-15 | 2015-03-04 | 重庆利莫里亚生物科技有限公司 | Grape wine as well as preparation method and application thereof |
| CN107868740A (en) * | 2017-11-11 | 2018-04-03 | 威龙葡萄酒股份有限公司 | A kind of brewing method for improving resveratrol in wines content |
| CN113755267A (en) * | 2021-09-16 | 2021-12-07 | 西北农林科技大学 | Method for producing high resveratrol type wine by using illumination technology |
| CN113755267B (en) * | 2021-09-16 | 2023-12-29 | 西北农林科技大学 | Method for producing high resveratrol type wine by using illumination technology |
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