CN111088132A

CN111088132A - Health-preserving wine and preparation method thereof

Info

Publication number: CN111088132A
Application number: CN201911317340.6A
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: 2020-05-01

Abstract

The invention relates to a health-preserving wine and a preparation method thereof. The health-preserving wine is prepared by taking red wine as base wine and adding the following herbal extract raw materials in proportion: 1-5 g/L of wolfberry extract, 0.5-3 g/L of rose extract, 0.5-3 g/L of longan extract and 0.1-0.5 g/L of polygonatum extract. According to the red wine and the preparation method thereof, the herbal plant extract with reasonable formula compatibility is added, and polyphenols in the herbal plants participate in secondary fermentation of the wine, so that the wine body is rich, full and soft, the aging capacity of the wine is effectively enhanced, and in addition, the traditional Chinese medicine and pharmacy nutrition health care value of the red wine is greatly increased, and the red wine is more beneficial to physical and psychological health of consumers.

Description

Health-preserving wine and preparation method thereof

Technical Field

The invention relates to wine, in particular to health-preserving wine and a preparation method thereof.

Background

The wine is a low-alcohol beverage which is very internationalized, and plays an important role in daily life and social interaction of people. It is known in the art that the aroma, taste and flavor of wine are classified into three levels, one is the variety aroma, which is the special aroma brought by grape varieties and is influenced by the climate and soil conditions of planting areas. The second is process aroma, which means that different process technologies influence the flavor of the wine in the production and brewing process, and mainly refers to the state of the raw materials of the wine, the conditions of stem removal and crushing, the use of yeasts with different characteristics, the difference of fermentation temperature control, the length of fermentation time, the processing strength of skin and residue and other factors. And the third is aging aroma, which means that after the wine fermentation is finished, the aroma is given to the wine in the process of the production area and the baking degree of the used oak barrel and the time for placing the wine liquid in the oak barrel for aging. The wine has three levels of flavor and aroma, and the wine is finally expressed in rich aroma expression and balance and coordination of astringent, sour and alcoholic strength throughout the whole process of wine brewing.

In the process of brewing wine, the oak barrel utilizes exogenous plant polyphenols to influence the flavor expression of wine, and in modern wine brewing, the use of plant polyphenols other than oak barrels, such as acacia, chestnut, cherry, etc., to influence the flavor of wine, is still being explored.

As is known, 90% of red wine produced in every year all over the world is primary low-end table wine, the taste is relatively weak, the wine does not have the value of long-time storage, the nutrient content in the red wine is relatively low, however, the red wine which has rich taste, long-term storage resistance and excellent nutritional and health effects is also very high in cost.

Historically, oak barrels were first used for wine storage and transportation, and later, it was discovered that wine stored for a long period in oak barrels has more pleasant organoleptic properties, and tastes mellow and rich and good for aging, so oak barrels are gradually evolved as part of the wine brewing process to add wine body flavor and improve wine quality and aging ability.

Modern researches have considered that polyphenols contained in red wine, including oak polyphenols added in the red wine brewing process, make red wine have rich sensory taste, nutrition and health value. The main reason for the quality difference of the wine is the difference of the content and the variety of the polyphenols, and the phenolics can influence the sensory characteristics of the wine, such as astringency, bitterness, aroma and color, and simultaneously soften the taste and enhance the aging capability of the wine.

Modern biomedical research believes that plant polyphenols in the red wine exert positive medicinal value, so that the red wine can effectively regulate metabolism, promote blood circulation, prevent cholesterol increase, prevent cardiovascular and cerebrovascular diseases, maintain beauty and keep young and resist aging and the like. The red wine can effectively reduce the incidence of heart disease, and reduce blood fat and angiosclerosis.

It is well known that plant polyphenols are widely present in various plants, especially herbaceous plants. In modern biological medicine and pharmacology research, some plant polyphenols play a positive role in human health. In the national formulary, herbaceous plants and new resource food which are homologous in medicine and food have the characteristics of safety and effectiveness.

The traditional Chinese medicine and pharmacy also disclose different differences of medicinal effects of formula compatibility among different plants while disclosing the nutrition and medicinal value of the plants; the compatibility of the components has original property.

In the prior art, strong 'white spirit medicinal liquor' belongs to a unique field in traditional medicine. However, there are significant limitations in the use of strong spirits in combination with herbs. According to the traditional Chinese medicine, the herbaceous plants have the attribute of 'four seasons and five flavors', the strong white spirit belongs to the hot property, the herbaceous plants used in combination with the strong white spirit necessarily belong to the warm property, and finished products have great limitations in the aspects of taking seasons, symptoms of people taking and the like. The red wine is neutral, and the compatibility of the red wine with herbs is wider, so that the finished product has a wider spectrum no matter the season, the symptoms of people taking the red wine and the like.

The key point 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 invention aims to provide health-preserving wine which takes red wine as base wine and is added with herbal extracts for brewing again; the invention can effectively increase the nutritional health and the medical health value of the wine body, and simultaneously, obviously improve the taste of the red wine. Particularly, the invention adopts the medlar extract, the rose extract, the longan extract and the sealwort extract in a specific proportion as raw materials, can be fused with the original substance of the red wine, and can obtain the special wine fragrance and taste.

The invention has the unique characteristics of raw material selection, proportioning and the like; in the experimental process of the inventor, the difference of the selection and the proportion of the raw materials and the degree of the secondary maturation and the blending of the grape wine are just discovered, which probably have great influence on the health care value and the sensory flavor of the final product of the grape wine.

The health preserving wine is prepared by taking 1L of red wine as a measurement unit and adding the following herbal extract raw materials in proportion on the basis of the red wine:

as known in the art, the medlar has mild nature and sweet taste, enters liver and kidney meridians, has the efficacies of nourishing liver and kidney, benefiting eye and improving eyesight, can strengthen muscles and bones after being taken for a long time, is cold-resistant and summer-heat-resistant, is light and not old, and is a top grade of traditional Chinese medicines. Recorded in compendium of materia medica, "wolfberry is sweet, mild, moist, sexually nourishing, and has effects of tonifying kidney, moistening lung, producing sperm, and benefiting qi; has obvious health care functions in the aspects of improving human immunity, resisting aging, reducing blood sugar, blood pressure and blood fat, and the like.

The rose flower has fragrant smell and warm property, is sweet and slightly bitter in taste, and enters liver and spleen meridians; has effects in activating qi-flowing, promoting blood circulation, resolving stagnation, treating arthralgia due to wind-evil, relieving fatigue and relieving pain. The food herbal term means that the food has the effects of benefiting lung and spleen, benefiting liver and gallbladder, and is fragrant, sweet and beautiful in taste and refreshing. The long-term taking of the product has good beautifying effect, can effectively remove free radicals, eliminate pigmentation and arouse the vitality of hair and spring.

The longan fruit is warm in nature and sweet in taste, enters heart and spleen channels, and has the functions of tonifying heart and spleen, nourishing blood and soothing nerves. The herbs are recorded in Shen nong Ben Cao Jing (Shen nong's herbal channel) for treating deficiency of qi and blood, palpitation, amnesia, insomnia, blood deficiency, sallow complexion, weakness of middle-aged and elderly people, hypertension, hyperlipidemia and coronary heart disease, and are high grade tonics with abundant and rare nutrition.

The sealwort is neutral in nature and sweet in taste; it enters spleen, lung and kidney meridians. Has effects in invigorating qi, nourishing yin, invigorating spleen, invigorating kidney, replenishing essence, nourishing heart and lung, and strengthening tendons and bones, and can be used for tonifying yang, regulating intestine and stomach, improving immunity, relieving cough, caring skin, and resisting aging. The compendium of materia Medica records: rhizoma Polygonati can tonify deficiency, fill essence and marrow, and nourish qi and blood. In Shenxianzhicao Jing, Huang Jing has the actions of relieving the epigastric distention, tonifying qi, harmonizing the five internal organs and making the muscles abundant. Strong bone marrow, doubled strength, no aging for many years, bright color, white and black hair, and more teeth growing.

The invention carefully selects the compatibility of the medlar extract, the rose extract, the longan extract and the sealwort extract: rhizoma Polygonati and fructus Lycii are both yin nourishing drugs, and can be used for tonifying liver and kidney, nourishing yin and blood, and treating internal heat and diabetes caused by yin and blood deficiency. The compatibility of longan with the effect of nourishing blood can increase yin fluid to generate essence and blood, however, the medicines for nourishing yin and blood mostly have the property of nourishing greasy, and the combination of rose with the effects of promoting qi and blood can avoid the situation that the stomach is obstructed by greasy and the digestion and absorption are influenced.

The four medicines are combined, the principle of 'principle and prescription' of traditional Chinese medicine and pharmacy is met, the traditional Chinese medicine has the effects of tonifying liver and kidney, nourishing yin and blood, and is suitable for sub-health people and people with yin deficiency and blood deficiency.

In order to further achieve the above object, the present invention preferably adds 1.5 to 2.5g of the extract of lycium barbarum, 0.8 to 1.5g of the extract of rose, 0.8 to 1.5g of the extract of longan, and 0.2 to 0.5g of the extract of polygonatum sibiricum to 1L of dry red wine.

By adopting the formula raw materials and the red wine through the process flow of the invention, the prepared herbaceous red wine contains plant polyphenol which is richer than that of common wine, especially the content of resveratrol), and the content of resveratrol can be more than three times of that of the common wine.

The plant polyphenol can replace oak polyphenol to participate in the secondary brewing of the red wine, so that in practical application, the storage and aging time of the red wine in an oak barrel can be greatly reduced, the production cost of the wine is reduced, the excellent sensory flavor of most types of red wine can be ensured, the loss of the plant polyphenol (resveratrol) substances in medicinal plants is ensured, and the nutritional value of the wine is improved.

The invention develops the traditional wine brewing process, changes the method of utilizing the polyphenols in the oak barrel to achieve the softness, richness, fullness and aging capability of the wine body in the traditional red wine brewing process, and can also make the wine body rich, full and soft and enhance the aging capability by using the polyphenols in the preferred herbaceous plants. Meanwhile, the flavor and taste characteristics of the wine can be optimized by evaluating the international mainstream wine sensory index system, and a new wine with Chinese characteristics is formed.

The wolfberry extract, the rose extract, the longan extract and the sealwort extract are extracted by a conventional method, such as water extraction, alcohol extraction or a method combining water extraction and alcohol extraction.

Wherein the extraction ratio of the medlar extract is not less than 6:1, the medlar polysaccharide is not less than 20 percent of UV, and the ash content is not more than 5.0 percent;

wherein the extraction ratio of the rose extract is 3-3.5: 1, and the ash content is not more than 10.0%;

wherein the extraction ratio of the longan extract is 4-4.5: 1, and the ash content is not more than 5.0%;

wherein the extraction ratio of the polygonatum sibiricum extract is 4-4.5: 1, the content of polysaccharide is not less than 10% of UV, and the content of ash is not more than 5.0%.

In addition, red wine can be classified into dry red wine, semi-sweet red wine, and sweet red wine according to the content of sugar. The invention combines the taste effect and the economic effect, and further selects dry red wine as the base wine.

The invention further provides a preferable scheme, the health preserving wine is prepared by taking dry red wine as base wine and adding the following herbal extract raw materials in proportion:

in particular, the health preserving wine is prepared from the following raw materials: taking 1L of dry red wine as a measurement standard, adding:

the invention further provides that in order to fully fuse the herbal extract raw materials with the base wine and enable the taste and the nutrition of the base wine to be more remarkable, the herbal extract raw materials are added into the red wine and then fused again to prepare the health preserving wine.

In order to enable the herbal extract of the red wine to be more fused, the invention preferably adopts the following preparation method, which comprises the following steps:

mixing the wolfberry fruit extract, the rose extract, the longan extract and the sealwort extract with dry red wine to obtain mixed wine, and standing and curing the mixed wine for not less than 25 days at the temperature of-5 ℃ under the anaerobic condition;

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

The invention further provides that in the standing and curing process, the mixed liquor is stirred and 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 fructus Lycii extract, flos Rosae Rugosae extract, arillus longan extract and rhizoma Polygonati extract with dry red wine to obtain mixed wine, and stirring thoroughly;

2) standing and curing the mixed liquor 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 mixed liquor by adopting a plate-and-frame filter press and a membrane filter in series;

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.

Detailed Description

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

The quality standards of the wolfberry extract, the rose extract, the longan extract and the sealwort extract adopted in the following examples are as follows:

TABLE 1

TABLE 2

TABLE 3

TABLE 4

The base wine standard for dry red wine used in the examples below is as follows:

TABLE 5

Example 1

The embodiment provides health-preserving wine which is prepared from the following raw materials:

example 2

The embodiment provides a preparation method of the health preserving wine described in embodiment 1, which specifically comprises the following steps:

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

wherein, in the standing and curing process, the in-tank circulation stirring is adopted, the stirring is carried out for at least three consecutive days, and the stirring is not less than once every day, so that the mixed liquor is fully blended.

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 3

the same procedure as in example 2 was used.

Example 4

the same procedure as in example 2 was used.

Example 5

the same procedure as in example 2 was used.

Experimental example 1

According to the 100-point system "Chinese wine sensory evaluation system rating table" (see Table 6 below) jointly issued by the Chinese wine industry Association, the Chinese food industry Association, and the Chinese horticulture society in 2018.

TABLE 6

The health preserving wines described in examples 1, 3-5 and the base wine were subjected to sensory comparative evaluation, and the average scores were as shown in table 7 below.

TABLE 7

Item	Appearance of the product	Fragrance	Taste of the product	Integral body	Evaluation score
						Base wine	7	22	42	5	76
Example 1	8	28	49	9	94
						Example 3	8	26	48	7	89
Example 4	8	25	46	8	87
						Example 5	8	25	46	7	86

The health preserving wine of the embodiments 1, 3-5 has significantly improved color, aroma and taste compared with base wine;

specifically, the method comprises the following steps: the health preserving wine prepared in the embodiments 1, 3-5 is ruby red, clear, transparent, free of suspended matters and strong in bouquet; and presents the fragrance of cinnamon and cocoa. Compared with base wine, the health preserving wine disclosed in the embodiments 1, 3-5 is sweet, full and mellow in taste, very layered, sweet and soft in taste, and is still, neutral and mobile, and the rose, the longan and the wolfberry are pleasant in light fragrance; the test of trial drinking of not less than 100 people is widely favored, and is particularly popular with women.

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.

Research suggests that resveratrol is a natural active ingredient, and is currently found in at least 72 plants of 21 families and 31 genera such as: the resveratrol content in grape peel is highest in Vitis of Vitaceae, Ampelopsis, Arachis of Leguminosae, Cassia, and Sophora, Veratrum of Liliaceae, Eucalyptus of Myrtaceae, and Polygonum of Polygonaceae.

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 preserving wine described in the embodiment 1 to obtain the content of resveratrol.

As detected, the wine described in example 1 had: the resveratrol content was 7.7 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 polyphenols (especially resveratrol), and the content of the resveratrol is obviously higher than that of the common wine;

therefore, the health preserving wine prepared by the invention takes the red wine with lower price as the base wine, and is brewed again after the wolfberry extract, the rose extract, the longan extract and the sealwort extract are added; 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.

Experimental example 3

The health preserving wine in the embodiment 1 is used for people with the constitution of qi and blood deficiency and yin deficiency, the daily drinking amount is recommended to be between 100 and 200 milliliters, and the following changes are obtained by taking three months as periodic observation:

case one: some women, age 46, have poor complexion and poor constitution due to anorexia and irregular life, resulting in "dyscrasia". After the product is continuously drunk for three months before sleep every day, about 150 milliliters of the product is drunk once, qi and blood are full, and appetite is improved.

Case two: a woman in 50 years old has profound professionalism, self-reported insomnia, neurasthenia and cold limbs, has night sweat phenomenon, and sleeps by being supported by 4 tranquilizers every day. After the product is continuously drunk for three months before sleep every day, about 150 milliliters of the product is drunk once, the sleep is improved, two tablets are reduced every day, and the color of the product is changed greatly.

Case three: a woman, age 28, office clerk. Dysmenorrhoea is troubled for four years. The product of the invention is drunk before sleeping every day, the drinking is about 150 ml once, and the accumulated drinking of three bottles (750 ml in each bottle) can avoid the occurrence of dysmenorrhea.

Case four: a certain female in Lu, 36 years old, has scientific research work, complaints of insomnia and deficiency of qi and yin, and the symptoms are improved after taking 6 bottles (750 ml of each bottle) of the product.

Case five: for a woman in 42 years old, the face is pale, intolerant of cold and cold, and the waist and legs are cold and painful, and when the product is drunk for three months, the symptoms are improved by drinking 100 ml of the product every morning and evening.

Six cases: for a woman in age of 43 years, the face is lackluster, thin, aching and aching in the waist and back, the two lower limbs are weak, and symptoms of dizziness and slight fever of palms and soles are common.

Case seven: for a woman of 47 years old, irregular menstruation, lusterless complexion, melanin pigmentation and chloasma are bred; the product of the invention is drunk for three months, 200 ml per day and one bottle (750 ml per bottle) for three days, and the face is glossy.

Therefore, the health preserving wine provided by the invention has a remarkable health care function.

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 health-preserving wine is characterized in that red wine is used as base wine and is prepared by adding herbal extract raw materials in the following proportions:

2. the health preserving wine as claimed in claim 1, wherein 1.5-2.5 g of wolfberry fruit extract, 0.8-1.5 g of rose extract, 0.8-1.5 g of longan extract and 0.2-0.5 g of polygonatum extract are added to 1L of red wine.

3. The health preserving wine as claimed in claim 1 or 2, wherein the wolfberry fruit extract, rose extract, longan extract or sealwort extract is prepared by a water extraction and/or alcohol extraction method.

4. The health preserving wine as claimed in claim 3, wherein the extraction ratio of the wolfberry fruit extract is not less than 6:1, wolfberry fruit polysaccharide is not less than 20% UV, ash content is not more than 5.0%;

and/or the extraction ratio of the rose extract is 3-3.5: 1, and the ash content is not more than 10.0%;

and/or the longan extract is extracted at a ratio of 4-4.5: 1, and the ash content is not more than 5.0%;

and/or the extraction ratio of the polygonatum sibiricum extract is 4-4.5: 1, the content of polysaccharide is not less than 10% of UV, and the content of ash is not more than 5.0%.

5. A health preserving wine as claimed in any one of claims 1 to 4 wherein the red wine is dry red wine.

6. A health preserving wine as claimed in any one of claims 1 to 5, which is prepared from dry red wine as base wine and the following herbs:

7. the health preserving wine as claimed in any one of claims 1 to 6, wherein the herbaceous raw materials are added into the red wine to be brewed again to prepare the health preserving wine.

8. The method for preparing health preserving wine as claimed in any one of claims 1 to 7, wherein the mixture obtained by mixing the wolfberry fruit extract, the rose extract, the longan extract and the polygonatum extract with red wine is left to stand and ripen for not less than 25 days at-5 to 5 ℃ under oxygen-free condition;

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

9. The method for preparing the compound of claim 8, wherein during the standing and curing process, the mixture is stirred to be fully fused;

10. The method according to claim 7 or 8, further comprising filtering;