CN103865706A - Resveratrol enrichment method in wine brewage process - Google Patents
Resveratrol enrichment method in wine brewage process Download PDFInfo
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- CN103865706A CN103865706A CN201210539571.3A CN201210539571A CN103865706A CN 103865706 A CN103865706 A CN 103865706A CN 201210539571 A CN201210539571 A CN 201210539571A CN 103865706 A CN103865706 A CN 103865706A
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- polydatin
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Abstract
The invention relates to a resveratrol enrichment method in a wine brewage process. The method comprises the following steps: gradually fermenting brewed wine, under the effects of aspergillus and/or yeast, to produce alcohol and a variety of by-products, and meanwhile converting added polydatin into resveratrol. According to the method, the wine brewing process is not changed, the resveratrol can be enriched in wine, and the wine has no significant change in taste and flavor, is suitable for industrialized production, and has higher commercial value.
Description
Technical field
The drinks Technology field that the present invention relates to ferment, relate in particular to a kind of in liquor brewing process the method for enrichment trans-resveratrol, and the preparation technology of made high-content of resveratrol commodity wine.
Background technology
Trans-resveratrol is a kind of natural antioxidant, can reduce blood viscosity, anti-platelet clotting and vasorelaxation, keep unobstructed blood, generation and development that can preventing cancer, have atherosclerosis and coronary heart disease, ischemic heart disease, the preventive and therapeutic effect of hyperlipidemia.The effect that suppresses tumour also has estrogen-like effects, can be used for treating the diseases such as mammary cancer.
It is generally acknowledged that trans-resveratrol is the important component of red wine energy atherosclerosis disease and coronary heart disease.Therefore, the height of resveratrol in wines content just becomes the important indicator of weighing quality liquor or feints.The eighties in 20th century, World Health Organization's investigation discovery, although Frenchman has a preference for food rich in fat, Incidence of CHD and mortality ratio are lower than other western countries, its reason is relevant with the grape wine of Frenchman Chang Yinhan trans-resveratrol.
20 century 70s are found to contain this material in grape first, it is found that afterwards in the plants such as giant knotweed, peanut, mulberry fruit and also contain this composition.Natural trans-resveratrol is a kind of active skull cap components, and it can distribute and biosynthesizing with free state and 2 kinds of forms of glucosides combined in plant, and all has antioxygenic effect, is a kind of important phytoalexin in grape.
Studies have shown that in a large number, trans-resveratrol is most important functional component in grape wine.But, detection display, the content of high-quality resveratrol in dry red wine only has 3～10mg/L, and content is lower.Brew method is particularly remarkable on the impact of resveratrol in wines content.Although Resveratrol content is lower in trans-resveratrol grape material, adopts advanced making method can make polidatin be converted into during the fermentation trans-resveratrol, thereby the Resveratrol content in grape wine is increased suddenly.
Improving the content of trans-resveratrol by making method, is also one of means that promote grape wine quality, no matter is to economic benefit or social benefit, has realistic meaning obviously.Realizing the most frequently used means of this object is to manage manually to add trans-resveratrol, because the solvability of trans-resveratrol in water is poor, how really to realize and to add trans-resveratrol in grape wine and other brewing wine, obtain the quality liquor that Resveratrol content is higher, before the present invention, also have many reports.For example, Chinese patent application 200880122683.0, disclose " grape wine that trans-resveratrol increases "; China's patent application 200880122683.0, a kind of " wine that contains trans-resveratrol and producing and manufacturing technique thereof " disclosed, the former is only for bulk wine, the latter need to implement to former wine the dissolving of the means promotion trans-resveratrols such as light, heat, ultrasonic wave, electromagnetic energy and even nuclear energy, is obviously unfavorable for controlling and implementing in actual production.On the other hand, in existing former wine, add trans-resveratrol, adding procedure control is improper, except meeting affects local flavor and the mouthfeel of final wine product, can't guarantee to add the stable of rear Resveratrol content.
Summary of the invention
Technical problem underlying solved by the invention be to provide a kind of in liquor brewing process the method for enrichment trans-resveratrol, not only do not change making method, and be easy to industrializing implementation.
The present invention also provides according to the described method wine of trans-resveratrol that obtained enrichment.
The invention provides a kind of in liquor brewing process the method for enrichment trans-resveratrol, the method comprises: started by brewing wine, under aspergillus and/or yeast effect, progressively fermentation generates alcohol and multiple by product, and the polydatin simultaneously adding changes into trans-resveratrol.Thereby in wine enrichment trans-resveratrol.
According to the solution of the present invention, take fruit as raw material, the method for the wine that the Resveratrol content obtaining as an example of grape example is here improved is as follows:
After brewing equipment is checked comprehensively, well-graded grape is made a gift to someone after pulverizer is pulverized stalk and obtained Sucus Vitis viniferae, Sucus Vitis viniferae is pumped into fermentation vat.In this process, in adding auxiliary material in accordance with regulations, add polydatin, carry out zymamsis.Leavening temperature is 26～30 ℃.When wine liquid residual sugar amount is down to 0.5%, the liquid level that ferments only has a small amount of CO
2bubble, " wine lid " sinks, and leavening temperature approaches room temperature, and this shows that primary fermentation finishes, and polydatin has completed and has changed into trans-resveratrol simultaneously, molten in wine liquid.Wine liquid is emitted in gravity flow, then skin slag is squeezed, and obtains squeezing wine (two kinds of wine liquid are processed respectively, and squeezing wine at this slightly).Wine liquid carries out secondary fermentation, and temperature is controlled 18～20 ℃, continues residual sugar fermentation, and malo-lactic fermentation, completes secondary fermentation, treats that grape wine aftertreatment finishes just to complete whole brewing processes, thereby has realized the technique of enrichment trans-resveratrol in brewing process.
According to the solution of the present invention, take cereal as raw material, the method for the wine that the Resveratrol content obtaining as an example of rice example is here improved is as follows:
After brewing equipment is checked comprehensively, the rice that the pure white (husk rice processing) of learning from else's experience is processed, carry out rice dipping, then through atmospheric cooking, pack fermentor tank into after cooling, add water again, aspergillus, yeast juice, polydatin mixes, 28～30 ℃ of temperature, generally complete primary fermentation and enter secondary fermentation afterwards, and temperature is 15～18 ℃, yeast is further fermented, and improve the local flavor of wine.Again through squeezing, clarification enrichment the finished product cereal brewing wine of trans-resveratrol.
Method of the present invention is applicable to the various type wine of brewageing, and is not changing on the basis of making method, only the polydatins that add in concrete operations more.Thereby obtain having the trans-resveratrol finished wine of wishing content.
According to specific embodiment of the invention scheme, add in polydatin process at fermentation stage, preferably polydatin addition is 0.5～2g/L.
Generally can prepare the high-content of resveratrol wine of Resveratrol content at 80～200mg/L according to the inventive method.Theoretically, according to method of the present invention can finished wine in Resveratrol content high as far as possible, but from health-care effect and manufacturing cost comprehensive consideration, preferentially may be controlled to the middle Resveratrol content of sampling wine is 100～200mg/l.
The method according to this invention, the polydatin using requires purity at least to reach 98%, it can be any source, that is: be purchased or use and provide the raw material of polydatin to prepare voluntarily, preferably, described polydatin can come from extract raw materials such as peanut rhizome and/or Pericarpium Vitis viniferae.Concrete grammar is as follows:
Get the extract raw material such as Roots of Peanut and/or stem Pericarpium Vitis viniferae, add the water of its 2～5 times of weight, after making beating, by 15 times of amounts of 95% ethanol. refluxing extraction 3 times, 2h/ time, then after being further purified processing, obtain polydatin.
The applicable brewing wine of the inventive method can be the brewing wine take cereal as raw material, for example: yellow rice wine etc. can be also the brewing wines take fruit as raw material, for example: grape wine etc.
To sum up, advantage of the present invention and beneficial effect are:
1, the invention provides a kind of method that improves Resveratrol content in wine, that is, started by brewing wine, under aspergillus and/or yeast effect, progressively fermentation generates alcohol and multiple by product, and the polydatin simultaneously adding changes into trans-resveratrol.Thereby in wine enrichment trans-resveratrol.
The technology and equipments such as 2, the inventive method is under the prerequisite of effective enrichment trans-resveratrol, and technique is simple,, electromagnetism ultrasonic without introducing, tooling cost is low, and controllability is strong, and favorable reproducibility is suitable for suitability for industrialized production.
3, method of the present invention is applicable to various brewing wines, can not affect local flavor and the mouthfeel of final wine product, has improved the class of wine, eat the trans-resveratrol of isodose, reduced more than 90% Ethanol intake amount, to prevention coronary heart disease, strengthen resistance against diseases, there is very real meaning.
Embodiment
With embodiment, the present invention is further elaborated below, be intended to help reader to understand better flesh and blood of the present invention, can not be interpreted as the restriction to the scope of the present invention.
Embodiment 1
Well-graded 100kg grape is made a gift to someone after pulverizer is pulverized stalk and obtained grape slurry (being inconjunction with pulp, skin), grape stock pump is entered to fermentation vat.In this process, add polydatin 60g except in adding auxiliary material in accordance with regulations, carry out zymamsis.Controlled fermentation temperature is 26～30 ℃.When detecting, wine liquid residual sugar amount is down to 0.5%, the liquid level that ferments only has a small amount of CO
2bubble, " wine lid " sinks, and leavening temperature approaches room temperature, and this shows that primary fermentation finishes, and polydatin has completed and has changed into trans-resveratrol simultaneously, molten in wine liquid.Gravity flow is emitted to wine liquid and carry out secondary fermentation, temperature is controlled 18～20 ℃, complete the transformation fermentation of residual sugar fermentation and oxysuccinic acid～lactic acid, completed secondary fermentation through 4～5 days, wine liquid is carried out to the subsequent disposal red wine that gets product, in wine liquid, Resveratrol content has been increased to 100mg/L after testing, approximately obtains 70kg red wine, thereby has realized the technique of enrichment trans-resveratrol in brewing process.
Embodiment 2
Obtain grape slurry (being inconjunction with pulp) by making a gift to someone after well-graded 200kg grape peeling after pulverizer is pulverized stalk, grape stock pump is entered to fermentation vat.In this process, add polydatin 240g except in adding auxiliary material in accordance with regulations, carry out zymamsis.Controlled fermentation temperature is 26～30 ℃.When detecting, wine liquid residual sugar amount is down to 0.8%, the liquid level that ferments only has a small amount of CO
2bubble, " wine lid " sinks, and leavening temperature approaches room temperature, and this shows that primary fermentation finishes, and polydatin has completed and has changed into trans-resveratrol simultaneously, molten in wine liquid.Gravity flow is emitted to wine liquid and carry out secondary fermentation, temperature is controlled 18～20 ℃, complete the transformation fermentation of residual sugar fermentation and oxysuccinic acid～lactic acid, completed secondary fermentation through 6-8 days, wine liquid is carried out to the subsequent disposal white wine that gets product, approximately obtain 160kg white wine, record Resveratrol content 200mg/L in wine, completed the processing requirement of enrichment trans-resveratrol in brewing process
Embodiment 3
150kg mulberry fruit is dropped in pond, rinsed well with clear water, taking-up drains.Pulverize making beating, slurries are imported in mash-back and fermented, temperature remains on 28～30 ℃, adds yeast juice to carry out zymamsis according to wine fermentation technique, and inoculum size is 5%～8% of mulberry fruit slurries, adds polydatin 135g simultaneously.Generally be about 3～12 days.When residual sugar is reduced to below 0.4%, primary fermentation finishes.Then should carry out secondary fermentation, at 12～28 ℃, place about 1 month.After fermentation ends, will clarify, the method for clarification is identical with grape wine.This process obtains about 100kg Mublerry wine, and wherein Resveratrol content is at 150mg/L.
Embodiment 4
Yellow rice wine is the time-honored national special product of China, can match in excellence or beauty with Japanese sake and American-European beer.It has give off a strong fragrance, wine body glycol, unique flavor, the feature such as nutritious, be a kind of low alcohol that people like.Can the appropriate trans-resveratrol of enrichment in brewing yellow rice wine process.Get the rice that 100kg processes through pure white (husk rice processing), rice dipping is within 2～3 days, to make rice suction moisture.Again through atmospheric cooking about 25 minutes, after cooling, pack fermentor tank into, add water again, wheat koji (8kg), yeast juice (approximately with dry fermentation 0.3kg), polydatin 48g, fermented liquid gross weight is 300～350kg, mix, 28～30 ℃ of temperature, generally take 3～5 days and complete primary fermentation.Enter afterwards secondary fermentation, temperature is 15～18 ℃, and static fermentation, about 20～30 days, further ferments yeast, and improves the local flavor of wine.Again through squeezing, clarification finished product yellow rice wine, wherein Resveratrol content 80mg/L.
Claims (9)
1. a method for enrichment trans-resveratrol in liquor brewing process, described method comprises: started by brewing wine, under aspergillus and/or yeast effect, progressively fermentation generates alcohol and multiple by product, and the polydatin simultaneously adding changes into trans-resveratrol.Thereby in wine enrichment trans-resveratrol.
2. method according to claim 1, wherein, take fruit as raw material, can directly provide glycogen, does not need saccharification, directly under yeast effect, generates alcohol.Make in accordance with the following methods high-content of resveratrol wine as an example of grape example:
After brewing equipment is checked comprehensively, well-graded grape is made a gift to someone after pulverizer is pulverized stalk and obtained Sucus Vitis viniferae, Sucus Vitis viniferae is pumped into fermentation vat.In this process, in adding auxiliary material in accordance with regulations, add polydatin, carry out afterwards wine making fermentation.Leavening temperature is 26～30 ℃.When fermented liquid residual sugar amount is down to 0.5%, liquid side only has a small amount of CO
2bubble, " wine lid (floating over the Pericarpium Vitis viniferae on Sucus Vitis viniferae surface) " sinks, and leavening temperature approaches room temperature, and this shows that primary fermentation finishes, and polydatin has completed and has changed into trans-resveratrol simultaneously, molten in wine liquid.Wine liquid is emitted in gravity flow, then skin slag is squeezed, and obtains squeezing wine (two kinds of wine liquid are processed respectively, and squeezing wine at this slightly).Wine liquid carries out secondary fermentation, and temperature is controlled 18～20 ℃, continues residual sugar fermentation, and oxysuccinic acid～lactic fermentation, completes secondary fermentation, treats that grape wine aftertreatment finishes just to complete whole brewing processes, has also realized the object of enrichment trans-resveratrol simultaneously in brewing process.
3. method according to claim 1, wherein, take cereal as raw material, cereal is take starch as main, need to first saccharification under the effect of aspergillus, then produce alcohol by yeast fermentation, make in accordance with the following methods high-content of resveratrol wine as an example of rice example:
After brewing equipment is checked comprehensively, the rice that the pure white (husk rice processing) of learning from else's experience is processed, carry out rice dipping, then through atmospheric cooking, pack fermentor tank into after cooling, add water again, aspergillus, yeast juice, polydatin mixes, 28～30 ℃ of temperature, generally complete primary fermentation and enter secondary fermentation afterwards, and temperature is 15～18 ℃, yeast is further fermented, and improve the local flavor of wine.Again through squeezing, clarification enrichment the finished wine of trans-resveratrol.
4. according to the method in claim 2 or 3, wherein, the content of polydatin is 98%, and polydatin addition is 0.5～5g/L.
5. according to the method in claim 2 or 3, wherein, in finished wine, the concentration of trans-resveratrol is brought up to approximately 80～200mg/L.
6. according to the method in claim 2 or 3, wherein, need to add yeast in brewing process, addition is 0.1～1.0g/L.
7. method according to claim 3, wherein, needs to add aspergillus in brewing process, addition is 10～40g/L.
8. according to the method in claim 2 or 3, wherein, described polydatin is from the extract raw material of peanut rhizome and/or Pericarpium Vitis viniferae etc.
9. method according to claim 8, wherein, also comprises the process of following extraction polydatin:
The plant material of the integration of drinking and medicinal herbs of getting peanut rhizome, Pericarpium Vitis viniferae and/or contain polydatin, adds the water of its 2～-5 times of weight, after making beating, by 15 times of amounts of 95% ethanol. refluxing extraction 3 times, and 2h/ time, then after being further purified processing, obtain polydatin.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104099204A (en) * | 2014-06-28 | 2014-10-15 | 雷宗达 | Brewing method of resveratrol wild grape wine |
| CN107384668A (en) * | 2017-08-04 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of dry white wine |
| CN112795446A (en) * | 2021-03-11 | 2021-05-14 | 河南帝森酒业有限公司 | Wine brewing method |
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| CN101177659A (en) * | 2006-11-09 | 2008-05-14 | 天津科技大学 | Technique for preparing dry red wine with high-content of resveratrol |
| CN101970635A (en) * | 2007-10-31 | 2011-02-09 | 菲利普·安东尼·诺里 | Resveratrol enhanced wine |
| 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 |
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2012
- 2012-12-14 CN CN201210539571.3A patent/CN103865706A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1472303A (en) * | 2003-07-11 | 2004-02-04 | 王德福 | Production of high content white veratrum alkaloids spirit |
| CN101177659A (en) * | 2006-11-09 | 2008-05-14 | 天津科技大学 | Technique for preparing dry red wine with high-content of resveratrol |
| CN101970635A (en) * | 2007-10-31 | 2011-02-09 | 菲利普·安东尼·诺里 | Resveratrol enhanced wine |
| 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 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104099204A (en) * | 2014-06-28 | 2014-10-15 | 雷宗达 | Brewing method of resveratrol wild grape wine |
| CN104099204B (en) * | 2014-06-28 | 2015-10-21 | 雷宗达 | A kind of brewing method of trans-resveratrol mountain wine |
| CN107384668A (en) * | 2017-08-04 | 2017-11-24 | 三江县李红辉酒厂 | The preparation method of dry white wine |
| CN112795446A (en) * | 2021-03-11 | 2021-05-14 | 河南帝森酒业有限公司 | Wine brewing method |
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