CN110951562A

CN110951562A - Ginseng grape wine

Info

Publication number: CN110951562A
Application number: CN201911317405.7A
Authority: CN
Inventors: 吴新芳; 关键
Original assignee: Beijing Bailisheng Wine Industry Co Ltd
Current assignee: Beijing Bailisheng Wine Industry Co Ltd
Priority date: 2019-12-19
Filing date: 2019-12-19
Publication date: 2020-04-03

Abstract

The invention relates to a ginseng wine, which is prepared by taking red wine as base wine, adding 0.1-0.5 g/L of ginseng extract and 1-5 g/L of medlar extract, and carrying out melt brewing again. The invention adds the ginseng extract and the medlar extract in a specific proportion on the basis of the red wine, and then carries out the re-brewing; the medicinal plants and the wine are balanced, so that the wine with richer and fuller taste, more excellent nutrition and health care effects and lower cost is obtained.

Description

Ginseng grape wine

Technical Field

The invention relates to a grape wine, and in particular relates to a ginseng grape wine.

Background

The wine is a fruit wine brewed by taking grapes as raw materials, and due to the special raw materials and the brewing method, the alcoholic strength of the wine is higher than that of beer and lower than that of white spirit, so that the wine not only tastes delicious, sour and sweet, but also is rich in nutrition. The wine can effectively prevent cardiovascular diseases, reduce blood fat and arteriosclerosis after being drunk moderately; in addition, it also has skin caring, anticancer, antitumor, antiaging, and radioprotective effects. The main reason that the wine has the advantages is that the wine contains rich antioxidants which mainly comprise resveratrol, catechin, epicatechin, proanthocyanidin and the like, and particularly, the resveratrol and the proanthocyanidin are accepted antioxidants which are beneficial to the health of a human body.

However, the content of antioxidants in common wine is limited, and if a large health care effect is required, the drinking amount of the wine is often out of the standard; however, excessive drinking of alcohol can cause no small harm to human body. Therefore, in order to provide more excellent health effects to the wine, researchers need to consider how to increase the antioxidant content per unit of wine.

In addition, the wine has health care effects, and has the advantages of stimulating appetite, strengthening, eliminating fatigue, enabling people to feel pleasurable and the like. Therefore, the taste of wine is often a factor that consumers prefer to consider. It is well known in the art that wine which tends to have a good taste requires a long brewing process and is very expensive.

The main research purpose of the invention is how to utilize plant polyphenol substances to participate in the fermentation process of the wine, influence the flavor of the wine, reduce the production cost, simultaneously exert the traditional advantages of the traditional Chinese medicine and pharmacy, reasonably combine and combine the components, achieve the harmonious balance of the flavor of the plant polyphenol substances and the wine and increase the content of nutrient components in the wine.

Disclosure of Invention

The red wine is used as base wine, the ginseng extract and the medlar extract in a specific ratio are added, and then the mixture is brewed again; therefore, the grape wine which is rich in taste, excellent in nutrition and health care effects and low in cost is brewed is obtained.

Specifically, the ginseng wine provided by the invention is prepared by taking red wine as base wine, adding 0.1-0.5 g/L of ginseng extract and 1-5 g/L of wolfberry extract, and carrying out melt brewing again. The tea has strong mouthfeel, strong astringency and plump layering, gives full impact to the tongue tip and the oral cavity, is rich in energy sense, is suitable for drinking after sobering up for more than half an hour, and is deeply loved by men.

As known in the art, ginseng is sweet and neutral. Enter spleen and lung meridians. Has the functions of invigorating primordial qi, tonifying lung and spleen, promoting fluid production and soothing the nerves. Shen nong Ben Cao Jing (Shen nong's herbal Jing) Yun it can tonify five internal organs, calm spirit, stop palpitation, remove pathogenic factors and improve eyesight. It is an essential herb for tonifying deficiency and strengthening body resistance, and can be used for treating deficiency of vital energy due to long-term illness and first aid collapse.

Wolfberry fruit, sweet and neutral. Enter liver and kidney meridians. Has the functions of tonifying kidney, replenishing vital essence, nourishing liver and improving eyesight. Is the best medicine for nourishing liver and kidney, has good property and good eyesight, can reduce deficiency heat, strengthen muscles and bones and remove waist pain.

The compatibility of ginseng and medlar accords with the principle of 'principle and prescription' of traditional Chinese medicine, and the ginseng tonifies spleen and lung, benefits the upper-middle-jiao and the lower-jiao; fructus Lycii has effects in nourishing liver and kidney, and promoting the lower-jiao of human body; ginseng tonifies primordial qi, promotes the production of body fluid and nourishes blood, wolfberry fruit tonifies yin essence, and water is sufficient to relieve fire and generate qi. The two are combined, and the effects of balancing and warming are achieved, so that qi and yin can be nourished, essence and blood can be bred, five internal organs can be nourished, and the nourishing effect is achieved.

The interaction between the medicinal plants and the substances of the wine is just the key point of obtaining excellent mouthfeel and rich nutrition. The uniqueness of the compatibility of the medicinal plant composition and the synergistic effect of the medicinal plant composition and the wine effectively give consideration to the balance of the taste; and the plant polyphenol is used for participating in the secondary curing and brewing of the wine, so that the purpose of the invention is realized.

In order to further achieve the purpose, the ginseng wine is preferably prepared by adding 0.2-0.3 g of ginseng extract and 2-4 g of medlar extract into 1L of red wine and carrying out melt brewing again.

After the medicinal raw materials with the specific ratio are mixed with the red wine for brewing, the prepared ginseng wine contains plant polyphenol which is richer than that of common wine, particularly the content of resveratrol can reach up to 6 times that of the common wine.

The ginseng extract and the wolfberry extract provided by the invention are extracted by a conventional method, such as water extraction, alcohol extraction or a method combining water extraction and alcohol extraction.

In the invention, preferably, the content of ginsenoside in the ginseng extract is not lower than 8 percent;

more preferably, the ash content of the ginseng extract is not higher than 10%.

In the invention, preferably, the content of the lycium barbarum polysaccharide in the lycium barbarum extract is not less than 20%;

more preferably, the extraction ratio of the wolfberry fruit extract is not less than 6:1, and the ash content of the wolfberry fruit extract is not higher than 5%.

The dry red wine base wine is prepared by mixing dry red wine base wine, dry red wine base wine and dry red wine base wine.

Wherein the dry red wine can be in a conventional type; preferably, the alcoholic strength of the dry red wine is 11-13%, the volatile acid is not higher than 1.2g/L, the total sugar is 7.5-9 g/L, and the dry extract is 18-23 g/L.

The invention further provides a preferable scheme, the ginseng wine is prepared by taking dry red wine as base wine, adding 0.23-0.27 g/L of ginseng extract and 2.8-3.2 g/L of medlar extract, and carrying out blending and brewing again.

In particular, the ginseng wine is prepared by taking dry red wine as base wine, adding 0.25g/L of ginseng extract and 3g/L of medlar extract, and carrying out melt brewing again.

In order to enable medicinal plants and red wine to be more fused, the invention preferably adopts the following re-fusing mode, and the re-fusing specifically comprises the following steps: mixing the ginseng extract, the wolfberry extract and the red wine to obtain a mixture, and standing and curing the mixture for not less than 25 days at the temperature of-5 ℃ under an oxygen-free condition;

preferably, the standing and curing time is 25-60 days.

The invention further provides that in the standing and curing process, the mixture is stirred to be fully fused;

preferably, the stirring is specifically performed in the following manner: in the standing and curing process, the circulation stirring in the tank is adopted, at least three days are continued, and the stirring is not less than once every day.

The invention further provides that the preparation method further comprises filtration;

preferably, the filtration is specifically: filtering with a plate-and-frame filter press connected in series with a membrane filter;

more preferably, the pressure difference of the plate-and-frame filter press is not more than 0.25Mpa, and the aperture of the filter membrane of the membrane filter press is 0.75-1.25 μm.

The preparation method provided by the invention provides a preferable scheme, which comprises the following steps:

1) mixing Ginseng radix extract, fructus Lycii extract and dry red wine to obtain mixture, and stirring thoroughly;

2) standing and curing the mixture for 25-60 days under an anaerobic condition at the temperature of-5 ℃;

wherein, in the process of standing and curing, the mixture is fully fused by adopting in-tank circulation stirring for at least three consecutive days and stirring for at least once a day.

3) After the aging is finished, filtering the mixture by adopting a plate-and-frame filter press series membrane filter;

wherein the pressure difference of the plate-and-frame filter press is not more than 0.25MPa, and the aperture of the filter membrane of the membrane filter press is 0.75-1.25 mu m.

Preferably, the pore size of the filter membrane is 1 μm.

The invention has at least the following beneficial effects:

1. according to the invention, after the ginseng extract and the wolfberry fruit extract in a specific ratio are adopted to be brewed with the red wine again, the medicinal plants and the wine are effectively balanced in substance, the five flavors of the wine body are balanced, and the taste is rich and full; moreover, the obtained wine is rich in nutrition and has more excellent health care effect;

2. the wine provided by the invention is ruby red, clear and transparent, has no suspended matters, and has no visible foreign impurities. The wine has fruity aroma and special compound aroma, is full, mellow, comfortable and harmonious in wine body, gives full impact to the tongue tip and the oral cavity due to strong astringency and full layering sense, is rich in energy sense, and is deeply loved by men.

3. The wine provided by the invention can greatly reduce the brewing time and the brewing cost, and particularly, the wine does not adopt the oak storage process, but has the oak storage taste. Compared with the traditional process, the method can obviously save time cost and economic cost.

4. The grape wine provided by the invention is rich in plant polyphenol, wherein the content of resveratrol is 5-6 times of that of common grape wine.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

1. The quality standards of the ginseng extract and the medlar extract adopted in the following examples are as follows:

TABLE 1

TABLE 2

2. The quality standards of the dry red wine base wine in the following examples are as follows:

TABLE 3

Example 1

The embodiment provides a ginseng wine, which is prepared from the following raw materials: 1000L of dry red wine is used as base wine, and 0.25kg of Ginseng radix extract and 3kg of fructus Lycii extract are added.

Adopting the following re-melting mode:

2) standing and curing the mixture for 25-30 days under an anaerobic condition at the temperature of-5 ℃;

wherein, the pressure difference of the plate and frame filter press is not more than 0.25Mpa, and the aperture of the filter membrane of the membrane filter press is 1 μm.

Example 2

This example provides a ginseng wine which differs from example 1 only in that: 0.2kg of ginseng extract and 4kg of wolfberry extract were added.

Example 3

This example provides a ginseng wine which differs from example 1 only in that: 0.3kg of ginseng extract and 2kg of wolfberry extract were added.

Example 4

This example provides a ginseng wine which differs from example 1 only in that: 0.1kg of ginseng extract and 5kg of wolfberry extract were added.

Experimental example 1

According to the 100-point system "Chinese wine sensory evaluation system rating table" (see Table 4 below) jointly issued by the Chinese wine industry Association, the Chinese food industry Association, and the Chinese horticulture society in 2018.

TABLE 4

In the case of organizing 6 wine professionals as a blind, the ginseng wines described in examples 1-4 were subjected to sensory comparative evaluation with the base wine, and the average scores were as shown in the table below.

TABLE 5

	Appearance of the product	Fragrance	Taste of the product	Integral body	Evaluation score
						Base wine	7	23	45	5	80
Example 1	8	28	47	8	91
						Example 2	8	27	47	7	90
Example 3	8	26	46	8	89
						Example 4	8	26	46	7	88

The health-care wine disclosed in the embodiments 1 to 4 is remarkably improved in color, aroma and taste compared with base wine;

wherein, the overall balance and fullness of the wine body are the best in the embodiment 1 and the worst in the embodiment 4. The wine provided in example 1 was ruby red, clear and transparent, free of suspended matter, and free of visible foreign matter. The wine has fruity aroma and special compound aroma, is full, mellow, comfortable and harmonious in wine body, gives full impact to the tongue tip and the oral cavity due to strong astringency and full layering sense, is rich in energy sense, and is deeply loved by men.

Experimental example 2

The polyphenol bioactive substances in the wine have important health care effects on human bodies, and in order to improve the quality of the wine and be beneficial to the health of consumers, the content of Resveratrol (Resveratrol) in the wine polyphenol substances especially becomes a remarkable index of wine nutrition.

A study of biological engineering college of south Jiangnan university shows that the resveratrol content of domestic dry red wine is at least 0.033mg/L, at most 2.227mg/L, and most 1-2 mg/L.

Detecting the health-care wine described in the embodiment 1 to obtain the content of the resveratrol.

As detected, the wine described in example 1 had: the resveratrol content was 13.3 mg/L. (2015, national quality supervision and detection center for wine, white spirit and liqueur products)

Therefore, the health wine provided by the example 1 contains rich plant polyphenol (especially resveratrol), and the content of the resveratrol is obviously higher than that of common wine;

therefore, the health-care wine obtained by the invention takes the red wine with lower price as the base wine, and is brewed again after the ginseng extract and the medlar extract are added in a specific proportion; not only the high-value wine with a taste comparable to that of the high-value wine is obtained, but also the high-value wine has a considerable nutrition and health care value.

Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims

1. A ginseng wine is characterized in that red wine is used as base wine, 0.1-0.5 g/L of ginseng extract and 1-5 g/L of medlar extract are added, and the wine is prepared by blending and brewing again.

2. The ginseng wine according to claim 1, wherein 0.2 to 0.3g of the ginseng extract and 2 to 4g of the wolfberry fruit extract are added to 1L of the red wine, and the wine is prepared by re-blending.

3. The ginseng wine of claim 1 or 2, wherein the ginseng extract has a ginsenoside content of no less than 8%;

preferably, the ash content of the ginseng extract is not higher than 10%.

4. The ginseng wine of any one of claims 1 to 3, wherein the wolfberry polysaccharide content of the wolfberry extract is not less than 20%;

preferably, the extraction ratio of the wolfberry fruit extract is not less than 6:1, and the ash content of the wolfberry fruit extract is not higher than 5%.

5. The ginseng wine according to any one of claims 1 to 4, wherein the red wine is a dry red wine.

6. The ginseng wine according to claim 5, wherein the dry red wine has an alcohol content of 11-13%, a volatile acid content of not higher than 1.2g/L, a total sugar content of 7.5-9 g/L, and a dry extract content of 18-23 g/L.

7. The ginseng wine according to any one of claims 1 to 6, which is prepared by adding 0.23 to 0.27g/L of the ginseng extract and 2.8 to 3.2g/L of the Lycium barbarum extract to dry red wine as a base wine and carrying out the re-melt-brewing.

8. The ginseng wine according to any one of claims 1 to 7, wherein the re-brewing is specifically: mixing the ginseng extract, the wolfberry extract and the red wine to obtain a mixture, and standing and curing the mixture for not less than 25 days at the temperature of-5 ℃ under an oxygen-free condition;

preferably, the standing and curing time is 25-60 days.

9. The ginseng wine of claim 8, wherein during said resting maturation, the mixture is stirred to fully fuse;

10. The ginseng wine of claim 7 or 8, further comprising filtering;