CN101633873B - Grape wine added with procyanidin B2 and preparation method - Google Patents
Grape wine added with procyanidin B2 and preparation method Download PDFInfo
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- CN101633873B CN101633873B CN2009100702268A CN200910070226A CN101633873B CN 101633873 B CN101633873 B CN 101633873B CN 2009100702268 A CN2009100702268 A CN 2009100702268A CN 200910070226 A CN200910070226 A CN 200910070226A CN 101633873 B CN101633873 B CN 101633873B
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Abstract
The invention relates to the field of grape wine, in particular to grape wine added with procyanidin B2 and a preparation method. The invention is characterized in that the addition quantity of a grape pip extract in the wine is 0.01-20mg/mL, the content of the procyanidin B2 in the extract is 20-98%, the addition quantity of the procyanidin B2 in the wine is ensured to reach 0.002-19.6mg/mL, the addition quantity of sucrose in the wine is 20-200mg/mL, and the addition quantity of zymosan in the wine is 0.2-0.3mg/mL. After the husks of grape raw materials are broken, the peduncles of the grape raw materials are removed and the grape raw materials are pulped, the grape pip extract, the sucrose and the zymosan are added into the grape pulp according to the above addition quantity, and the grape wine is prepared by fermentation, deposit, filtration, filling and aging. The invention enhances the content of the procyanidin B2 in the grape wine, reinforces the health-care function of the grape wine, improves the production technique procedures simultaneously and improves a product in various aspects of the appearance, the colour, the fragrance, the mouth feel, the aftertaste and the like.
Description
Technical field
The present invention relates to field of grape wine, particularly a kind of wine and preparation method who adds procyanidin B 2.
Background technology
The staple of Semen Vitis viniferae extract is the flavones of Polyphenols; Mainly form by monomers such as catechin, l-Epicatechol and polymkeric substance one pycnogenols thereof and other phenols; The part that wherein biological activity is the strongest is oligomeric procyanidolics (two, three, the tetramer); Have electron rich hydroxylic moiety in its molecule, have resistance to oxidation, efficiently catch the ability of aqueous favoring radical and the double effects of the special improvement of microcirculation in human body.Procyanidin B 2 is a topmost activeconstituents in the pycnogenols, is to be formed by connecting with the 4-8 position on two l-Epicatechol structures, and be the strongest monomer of oxidation-resistance through clinical study proof procyanidin B 2.Applying for a patent of publication number CN101125844 provides a kind of root with the Pinaceae pine genus plant, bark, leaf; Or the root of rosaceous plant, stem, fruit, seed; Or the root of Vitaceae vitis spp, stem, fruit, seed; Or fabaceous stem or to plant skin be the process for extracting that raw material extracts procyanidin B 2; It is 20～98% Semen Vitis viniferae extract product that this patent provides procyanidin B 2 content, the patented product is applied to the quality and the health-care effect that can largely improve product in the wine.Procyanidin B 2 can administered through oral be absorbed by the body, and research shows, it is daily required that the average daily intaking amount of procyanidin B 2 is that 100～400mg can satisfy human body; The content of the Procyanidin in Grape Seed Extracts B2 that sells in the market is low to have only 1～15%; Add in the wine, the content of procyanidin B 2 has only 0.01～0.12%, mentions " adding the wine of pycnogenols; wherein the addition of pycnogenols in wine is 0.01～10mg/mL " among the patent ZL200410019180.4; The pycnogenols total content has only 0.01～0.8%, is not enough to satisfy needed by human body, and this patent technical process is grape harvesting, fragmentation, fermentation, jar storage, diatomite filtration, freezing, the back interpolation pycnogenols of rising again; This method is added pycnogenols after fermentation; Because pycnogenols has stronger bitter taste, must add seasonings and adjust taste, and the wine that this method is produced is unsuitable stored for a long time.
Summary of the invention
The object of the present invention is to provide a kind of wine that adds procyanidin B 2; Improved the content of procyanidin B 2 in the wine; Thereby strengthened health-care effect vinous; Improved the technological process of production simultaneously, product is all made moderate progress in each side such as appearance luster, fragrance, mouthfeel, aftertaste.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
A kind of wine that adds procyanidin B 2; Wherein the addition of Semen Vitis viniferae extract is 0.01～20mg/mL; The content of procyanidin B 2 is 20～98% in the extract; The addition that guarantees procyanidin B 2 reaches 0.002～19.6mg/mL, and the sucrose addition is 20～200mg/mL, and the addition of zymosan is 0.2～0.3mg/mL.
Its preparation method is:
1, grape material breaks skin, removes stalk, gets the grape slurry;
2, in the grape slurry, add Semen Vitis viniferae extract, sucrose and zymosan, the addition of Semen Vitis viniferae extract is 0.01～20mg/mL, and the sucrose addition is 20～200mg/mL, and the zymosan addition is 0.2～0.3mg/mL;
3, with the saccharomycetes to make fermentation of the grape slurry that adds Semen Vitis viniferae extract, sucrose and zymosan by unartificial yeast bacterium or artificial interpolation, fermenting process continues 4～10 days;
4, after fermentation was accomplished, feed liquid moved to storage tank, simultaneously wine was separated with the material slag, and after this wine gets into the old stage.
The present invention has following beneficial effect:
Technology of the present invention adds Semen Vitis viniferae extract, sucrose and zymosan before fermentation, improve wine mouthfeel plumpness and tannin, pigment stability, reduces the harsh feeling and the green grass or young crops flavor of giving birth to vinous of tannin; Increase wine fragrance and improve the organoleptics property of alcohol, improve that Semen Vitis viniferae extract is added in the fermentation back and the bitterness sense that brings, and promote fermenting process vinous; Do not influence the content of effective constituent procyanidin B 2 in wine through detecting this method; Calculate with the daily amount of drinking 100～150mL, it is daily required that this intake can fully satisfy human body, even Excessive Intake; Also can discharge, can not produce any toxic side effect human body with urine.The wine of interpolation Semen Vitis viniferae extract procyanidin B 2 provided by the invention is of value to healthy, and the extraction process of procyanidin B 2 is ripe, and starting material are obtained conveniently, save cost, are beneficial to suitability for industrialized production.
Long-term drinking is added the wine of procyanidin B 2, has following health-care effect:
1, reduce the initiation potential of illness, as: heart trouble, cancer, early ageing, sacroiliitis, hypertension, senile dementia etc.;
2, prevention surpass 70% with the radical pathologies associated: strengthen the vessel wall resistibility; Reduce capillary fragility, keep the suitable permeability of capillary vessel; The bruise knot had mitigation; Strengthen the function of capillary vessel, vein, artery; Alleviate the seriousness of sport injury; Prevention is also alleviated varix; Alleviate oedema and shank swelling; Treatment slow motion property vein afunction; Reduce the initiation potential of mellitus; Improve the snappiness of blood rbc film; Strengthen skin inflammatory and soft and smooth property; The prevention solar ray is to the radiation injury of skin;
3, very effective to spring fever (pollen hypersensitivity);
4, anti-inflammatory improves joint flexibility, alleviates the pain due to the arthroncus, alleviates diabetic retinopathy, prevention by it cause blind;
But 5 enhancing immunity abilities reduce the frequency that flu takes place, and alleviate its seriousness; The Digestive tract aspect is remarkable to the acute gastric ulcer effect due to the anxiety, and is also effective to other Digestive tract inflammation.
Embodiment:
Below in conjunction with specific embodiment the present invention is described further.
Embodiment 1:
A kind of wine that adds procyanidin B 2; Wherein the addition of Semen Vitis viniferae extract is 0.01mg/mL, and the content of procyanidin B 2 is 20% in the extract, guarantees that the addition of procyanidin B 2 reaches 0.002mg/mL; The sucrose addition is 20mg/mL, and the addition of zymosan is 0.2mg/mL.
Its preparation method is:
1, grape material breaks skin, removes stalk, gets the grape slurry;
2, in the grape slurry, add Semen Vitis viniferae extract, sucrose and zymosan, the addition of Semen Vitis viniferae extract is 0.01mg/mL, and the content of procyanidin B 2 is 20% in the extract, and the sucrose addition is 20mg/mL, and the zymosan addition is 0.2mg/mL;
3, the saccharomycetes to make fermentation that the grape slurry that adds Semen Vitis viniferae extract, sucrose and zymosan is added by manual work, fermenting process continues 4 days;
4, after fermentation was accomplished, feed liquid moved to storage tank, simultaneously wine was separated with the material slag, and after this wine gets into the old stage.
Embodiment 2:
A kind of wine that adds procyanidin B 2; Wherein the addition of Semen Vitis viniferae extract is 5mg/mL, and the content of procyanidin B 2 is 50% in the extract, guarantees that the addition of procyanidin B 2 reaches 2.5mg/mL; The sucrose addition is 50mg/mL, and the addition of zymosan is 0.2mg/mL.
Its preparation method is:
1, grape material breaks skin, removes stalk, gets the grape slurry;
2, in the grape slurry, add Semen Vitis viniferae extract, sucrose and zymosan, the addition of Semen Vitis viniferae extract is 5mg/mL, and the content of procyanidin B 2 is 50% in the extract, and the sucrose addition is 50mg/mL, and the zymosan addition is 0.2mg/mL;
3, the saccharomycetes to make fermentation that the grape slurry that adds Semen Vitis viniferae extract, sucrose and zymosan is added by manual work, fermenting process continues 6 days;
4, after fermentation was accomplished, feed liquid moved to storage tank, simultaneously wine was separated with the material slag, and after this wine gets into the old stage.
Embodiment 3:
A kind of wine that adds procyanidin B 2; Wherein the addition of Semen Vitis viniferae extract is 10mg/mL, and the content of procyanidin B 2 is 70% in the extract, guarantees that the addition of procyanidin B 2 reaches 7mg/mL; The sucrose addition is 100mg/mL, and the addition of zymosan is 0.25mg/mL.
Its preparation method is:
1, grape material breaks skin, removes stalk, gets the grape slurry;
2, in the grape slurry, add Semen Vitis viniferae extract, sucrose and zymosan, the addition of Semen Vitis viniferae extract is 10mg/mL, and the content of procyanidin B 2 is 70% in the extract, and the sucrose addition is 100mg/mL, and the zymosan addition is 0.25mg/mL;
3, the saccharomycetes to make fermentation that the grape slurry that adds Semen Vitis viniferae extract, sucrose and zymosan is added by manual work, fermenting process continues 8 days;
4, after fermentation was accomplished, feed liquid moved to storage tank, simultaneously wine was separated with the material slag, and after this wine gets into the old stage.
Embodiment 4:
A kind of wine that adds procyanidin B 2; Wherein the addition of Semen Vitis viniferae extract is 15mg/mL, and the content of procyanidin B 2 is 90% in the extract, guarantees that the addition of procyanidin B 2 reaches 13.5mg/mL; The sucrose addition is 120mg/mL, and the addition of zymosan is 0.25mg/mL.
Its preparation method is:
1, grape material breaks skin, removes stalk, gets the grape slurry;
2, in the grape slurry, add Semen Vitis viniferae extract, sucrose and zymosan, the addition of Semen Vitis viniferae extract is 15mg/mL, and the content of procyanidin B 2 is 90% in the extract, and the sucrose addition is 120mg/mL, and the zymosan addition is 0.25mg/mL;
3, the saccharomycetes to make fermentation that the grape slurry that adds Semen Vitis viniferae extract, sucrose and zymosan is added by manual work, fermenting process continues 10 days;
4, after fermentation was accomplished, feed liquid moved to storage tank, simultaneously wine was separated with the material slag, and after this wine gets into the old stage.
Embodiment 5:
A kind of wine that adds procyanidin B 2; Wherein the addition of Semen Vitis viniferae extract is 20mg/mL, and the content of procyanidin B 2 is 98% in the extract, guarantees that the addition of procyanidin B 2 reaches 19.6mg/mL; The sucrose addition is 200mg/mL, and the addition of zymosan is 0.3mg/mL.
Its preparation method is:
1, grape material breaks skin, removes stalk, gets the grape slurry;
2, in the grape slurry, add Semen Vitis viniferae extract, sucrose and zymosan, the addition of Semen Vitis viniferae extract is 20mg/mL, and the content of procyanidin B 2 is 98% in the extract, and the sucrose addition is 200mg/mL, and the zymosan addition is 0.3mg/mL;
3, the saccharomycetes to make fermentation that the grape slurry that adds Semen Vitis viniferae extract, sucrose and zymosan is added by manual work, fermenting process continues 10 days;
4, after fermentation was accomplished, feed liquid moved to storage tank, simultaneously wine was separated with the material slag, and after this wine gets into the old stage.
The storage of wine appearance was carried out aesthetic quality's trial test after 6 months, and is fuller through the wine mouthfeel of explained hereafter of the present invention, gives off a strong fragrance, and color and luster is stable, and stability vinous increases, and is prone to stored for a long time.
Claims (1)
1. add the wine preparation method of procyanidin B 2, it is characterized in that:
(1), the broken skin of grape material, remove stalk, the grape slurry;
(2), in grape slurry, add Semen Vitis viniferae extract, sucrose and zymosan, the addition of Semen Vitis viniferae extract is 0.01～20mg/mL, and the sucrose addition is 20～200mg/mL, and the zymosan addition is 0.2～0.3mg/mL;
(3), with the saccharomycetes to make fermentation of the grape slurry that adds Semen Vitis viniferae extract, sucrose and zymosan by unartificial yeast bacterium or artificial interpolation, lasting 4～10 days of fermenting process;
(4), after fermentation accomplishes, feed liquid moves to storage tank, simultaneously with wine with expect that slag separates, after this wine gets into the old stage;
The content of said Procyanidin in Grape Seed Extracts B2 is 20～98%, guarantees that the addition of procyanidin B 2 in wine reaches 0.002～19.6mg/mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009100702268A CN101633873B (en) | 2009-08-25 | 2009-08-25 | Grape wine added with procyanidin B2 and preparation method |
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| CN101633873A CN101633873A (en) | 2010-01-27 |
| CN101633873B true CN101633873B (en) | 2012-07-18 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102250711B (en) * | 2011-06-20 | 2014-06-04 | 山东省烟台农业学校 | Manufacture process of fortified grape wine |
| CN102424772A (en) * | 2011-12-16 | 2012-04-25 | 陈永生 | Grape wine and production method thereof |
| CN103655548A (en) * | 2012-06-20 | 2014-03-26 | 浙江萧山医院 | New use of proanthocyanidin B2 |
| CN103160414A (en) * | 2013-03-13 | 2013-06-19 | 刘治国 | Wine with procyanidine and production method thereof |
| CN104059843B (en) * | 2014-07-15 | 2015-09-16 | 中南林业科技大学 | A kind of preparation method of Semen Vitis viniferae fermentation rice wine |
| CN104845798B (en) * | 2015-04-29 | 2016-09-28 | 华南农业大学 | A kind of method utilizing zymosan to improve litchi spirit quality |
| CN105524757B (en) * | 2015-12-29 | 2019-09-20 | 河南科技学院 | A kind of production method of procyanidine health-care beer |
| CN107057906A (en) * | 2017-05-08 | 2017-08-18 | 乌鲁木齐上善元生物科技有限公司 | A kind of grape wine and its production method rich in OPC |
| CN115404138A (en) * | 2022-10-31 | 2022-11-29 | 西夫拉姆酒业集团有限公司 | Method for brewing grape wine rich in procyanidine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1570073A (en) * | 2004-05-09 | 2005-01-26 | 秦皇岛一品红酒业有限公司 | Protoanthocyanin adding wine |
| CN1699539A (en) * | 2005-06-01 | 2005-11-23 | 中国科学院生态环境研究中心 | Anti-oxidation health-care wine and its production method |
| CN101125844A (en) * | 2007-09-28 | 2008-02-20 | 天津市尖峰天然产物研究开发有限公司 | Method for extracting procyanidins B2 |
| CN101165153A (en) * | 2006-10-17 | 2008-04-23 | 通化通久葡萄酒有限公司 | OPC grape wine |
-
2009
- 2009-08-25 CN CN2009100702268A patent/CN101633873B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1570073A (en) * | 2004-05-09 | 2005-01-26 | 秦皇岛一品红酒业有限公司 | Protoanthocyanin adding wine |
| CN1699539A (en) * | 2005-06-01 | 2005-11-23 | 中国科学院生态环境研究中心 | Anti-oxidation health-care wine and its production method |
| CN101165153A (en) * | 2006-10-17 | 2008-04-23 | 通化通久葡萄酒有限公司 | OPC grape wine |
| CN101125844A (en) * | 2007-09-28 | 2008-02-20 | 天津市尖峰天然产物研究开发有限公司 | Method for extracting procyanidins B2 |
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Owner name: TIANJIN YIBEIHONG BIOLOGICAL TECHNOLOGY CO.,LTD. Free format text: FORMER OWNER: JIANFENG NATURAL PRODUCT R+D DEVELOPMENT CO., LTD., TIANJIN Effective date: 20131211 |
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Effective date of registration: 20131211 Address after: 300457, Tianjin Tianjin Development Zone, Tian Da Science and Technology Park, B5, B6, four, room 407-4 Patentee after: Tianjin Yibeihong Biological Technology Co.,Ltd. Address before: 300457, No. 5 South Street, twelve Avenue, Tianjin economic and Technological Development Zone Patentee before: Jianfeng Natural Product R&D Development Co., Ltd., Tianjin |
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