CN114231369A - Kyara fragrance grape wine and preparation method thereof - Google Patents
Kyara fragrance grape wine and preparation method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/83—Thymelaeaceae (Mezereum family), e.g. leatherwood or false ohelo
- A61K36/835—Aquilaria
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/87—Vitaceae or Ampelidaceae (Vine or Grape family), e.g. wine grapes, muscadine or peppervine
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- A61P31/04—Antibacterial agents
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
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- A—HUMAN NECESSITIES
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Abstract
The invention belongs to the field of health care wine, and discloses a Kyara grape wine and a preparation method thereof. According to the Kyara agilawood wine, the grape and the Kyara agilawood are mixed and fermented together to obtain the original wine pulp; and adding the Qinan agilawood concentrated solution, and blending to obtain the fertilizer. The prepared machilus nanensis agilawood wine is rich in fragrance, can inhibit propagation of harmful microorganisms, has a good anti-corrosion effect, and simultaneously enhances the health-care effect of the wine.
Description
Technical Field
The invention belongs to the field of health care wine, and particularly relates to a Kyara agilawood wine and a preparation method thereof.
Background
Aquilaria sinensis is a resin-bearing wood of Aquilaria (Aquilaria) of Thymelaeaceae, and is a rare spice and a rare medicinal material. Chenxiang has the actions of moving qi and alleviating pain, warming middle energizer and arresting vomiting, absorbing qi and relieving asthma. Modern researches show that the agilawood has a strong antibacterial effect. The chia is a high-quality agilawood, also named chia, galnan, etc., and is the most expensive in the wild market due to its mysterious and elegant fragrance and rich oil content.
At present, a new species of Aquilaria sinensis (Aquilaria sinensis (Lour.)))) "Aquilaria sinensis (L.) Kunth No. 2 in the thermal department", and an elite type of QiongR-ETS-AS-003-. The agilawood can be quickly produced after being injured, and after the agilawood is produced for 1-3 years, the produced agilawood has the quality of Qinan agilawood, is rich in grease and aromatic in fragrance, has the chemical components consistent with the Qinan agilawood, is shorter in planting period than the common aquilaria sinensis, is very high in market acceptance, is larger in planting area at present, is rich in resources, is low in price, and can be produced in a quantitative mode. The demand of the market for the Machilus resources is met.
The wine (wine) is a fruit wine brewed by using grapes as raw materials through fermentation, and is a monosaccharide brewed wine with the largest yield and the widest popularization in the world. The wine contains various amino acids, minerals and vitamins, etc., and can be directly absorbed by human body. The wine also contains antioxidant such as anthocyanidin, which can neutralize free radicals generated by body and has antioxidant effect.
For a long time, sulfur dioxide is used in the brewing process of wine, and the exceeding of the sulfur dioxide can affect the health of human bodies. Therefore, there is a great market prospect in developing a method of wine brewing that reduces or eliminates the use of the wine during the brewing process.
Disclosure of Invention
In view of the above, the invention provides the Kyara agilawood wine and the preparation method thereof, and the Kyara agilawood wine is combined with the wine, so that the flavor of the wine is improved, the wine is antibacterial and antiseptic, the shelf life is prolonged, and the use of sulfur dioxide is reduced. Meanwhile, the wine has a health care effect, and the quality of the fragrance type of the wine is improved.
The technical scheme of the invention is realized as follows:
the Kyara agilawood wine comprises the following components, by weight, 500 parts of wine raw stock and 1-3 parts of Kyara agilawood concentrated solution, wherein the wine raw stock is prepared by fermenting grapes, and Kyara agilawood powder is added in the fermentation process.
Further, in the preparation process of the original wine pulp, the weight ratio of the added grapes to the Kyara powder is as follows: 1:0.01-0.03 of Kyara lignum Aquilariae Resinatum powder.
Further, white sugar is added in the process of fermenting the primary wine pulp; the white sugar can be adjusted according to the taste of the wine, and the weight ratio of the white sugar to the grape is generally 0.1-0.3: 5-10.
Further, the Kyara concentrated solution is prepared by extracting Kyara, removing insoluble substances, and concentrating supernatant; the Kyara is preferably Kyara generated by a new species of aquilaria sinensis planted artificially, i.e. Aquilaria sinensis of Thertaceae No. 2. The grape to be used is not particularly limited, and grapes having a large juice content and a large skin thickness are usually used.
A preparation method of macha agilawood wine comprises the following steps:
(1) preparing primary pulp of the grape wine: removing stems of the grapes, crushing, soaking the crushed Kyara powder into grape juice, uniformly mixing and fermenting; then separating peel juice, removing insoluble substances, placing grape juice in a fermentation tank, sealing, refrigerating and aging to obtain wine raw pulp;
(2) preparing a Kyara concentrated solution: weighing lignum Aquilariae Resinatum, extracting, precipitating at low temperature, removing insoluble substances, and concentrating the supernatant to obtain lignum Aquilariae Resinatum concentrated solution;
(3) adding the wine raw stock into the Kyara concentrated solution for blending, blending until the volume concentration of alcohol is 9-14%, filtering, and sterilizing.
Further, the aquilaria sinensis powder in the step (1) is crushed to 30-50 meshes; the soaking fermentation temperature is 25-28 deg.C, and the time is 5-7 d; the refrigerating temperature is 2-8 deg.C, and the time is 30-50 d. Preferably, white sugar is added during the fermentation.
Further, in the step (2), the aquilaria sinensis is crushed to 30-50 meshes, heated by 95% alcohol and extracted under reflux at 70-85 ℃ for 3-4 times, and each time lasts for 2 hours; precipitating at 2-8 deg.C, centrifuging at 4000r/min for 5min, and removing insoluble substances.
Further, in the step (2), the raw materials are concentrated until the weight ratio of the raw materials to the concentrated solution is 1: 1.2.
The application of the lignum Aquilariae Resinatum wine in inhibiting Staphylococcus aureus and Escherichia coli is provided.
A bacteriostatic agent comprises the prepared QINAIJIANXIANG wine.
Has the advantages that:
according to the invention, the Kyara and the grapes are mixed and fermented, so that the flavor of the wine is improved, and the taste is mellow; the aroma of the wine is improved, so that the aroma is rich and the aftertaste is endless. Meanwhile, the Kyara has an antibacterial effect, and the prepared Kyara agilawood wine can inhibit the propagation of harmful microorganisms, has a good antiseptic effect and is beneficial to keeping the best state of the wine. In addition, the Kyara can promote qi circulation and relieve pain, improve the efficacy of the wine and enhance the health care effect.
Detailed Description
The invention will be better understood by reference to the following description taken in conjunction with the specific embodiments.
Example 1
Selecting 10kg of high-quality grapes, removing stalks, crushing, soaking 100g of aquilaria sinensis powder crushed to 40 meshes into grape juice, uniformly mixing, adding 300g of white sugar, carrying out immersion fermentation at 25 ℃ for 7d, separating skin juice and removing insoluble substances, filling the grape juice into a fermentation tank, sealing, and carrying out cold storage and ageing at 2 ℃ of the whole fermentation tank for 30d to obtain grape wine primary pulp;
selecting 2kg of Kyara, crushing to 30 meshes, heating to 85 ℃ by using 95% alcohol, carrying out reflux extraction for 2h, extracting for 3 times, concentrating, precipitating at 8 ℃ for 5h, centrifuging at 4000r/min for 5min, removing insoluble substances such as resin and the like, concentrating the supernatant until the weight ratio of raw materials of Kyara to the concentrated solution (namely the material-liquid ratio) is 1:1.2, and obtaining the Kyara concentrated solution;
adding the Kyoho oil concentrated solution into the grape wine primary pulp for blending, blending until the volume concentration of alcohol is 14% (14% vol), wherein the weight ratio of the grape wine primary pulp to the added Kyoho oil concentrated solution is 500:1, filtering to remove insoluble substances, and sterilizing to obtain the Kyoho oil. And filling to obtain the finished product for sale. The filtration and sterilization can be carried out by common processes, such as diatomite filtration or membrane microfiltration, and the sterilization can be carried out by ozone, ultraviolet rays and the like.
Example 2
Selecting 5kg of high-quality grapes, removing stalks, crushing, soaking 100g of Qinan agilawood powder crushed to 30 meshes into grape juice, uniformly mixing, adding 200g of white sugar, performing immersion fermentation at 28 ℃ for 5 days, separating and separating skin juice to remove insoluble substances, filling the grape juice into a fermentation tank, sealing, and performing cold storage and ageing at 4 ℃ of the whole fermentation tank for 50 days to obtain grape wine raw pulp;
selecting 1kg of Kyara, crushing to 40 meshes, heating to 75 ℃ by using 85% alcohol, carrying out reflux extraction for 2h, extracting for 4 times, concentrating, precipitating at 2 ℃ for 5h at low temperature, centrifuging at 4000r/min for 5min, removing insoluble substances such as resin and the like, concentrating the supernatant until the weight ratio of raw materials of Kyara to the concentrated solution (namely the material-liquid ratio) is 1:1.2, and obtaining the Kyara concentrated solution;
adding the Kyara concentrated solution into the grape wine raw pulp for blending, blending until the volume concentration of alcohol is 9% (9% vol), wherein the weight ratio of the grape wine raw pulp to the added Kyara concentrated solution is 500:2, filtering to remove insoluble substances, and sterilizing to obtain the Kyara wine. And filling to obtain the finished product for sale.
Example 3
Selecting 10kg of high-quality grapes, removing stalks, crushing, soaking 300g of QINAOJIAO powder crushed to 50 meshes in grape juice, uniformly mixing, adding 500g of white sugar, performing immersion fermentation at 25 ℃ for 7d, separating peel juice and removing insoluble substances, filling the grape juice into a fermentation tank, sealing, and performing cold storage and ageing at 2 ℃ in the whole fermentation tank for 40d to obtain wine primary pulp;
selecting 2kg of Kyara, crushing to 50 meshes, heating to 80 ℃ by using 75% alcohol, carrying out reflux extraction for 2h, extracting for 4 times, concentrating, precipitating at the low temperature of 3 ℃ for 5h, centrifuging at 4000r/min for 5min, removing insoluble substances such as resin and the like, and concentrating the supernatant until the material-liquid ratio is 1:1.2 to obtain a Kyara concentrated solution;
adding the Kyara concentrated solution into the grape wine raw pulp for blending, blending until the volume concentration of alcohol is 12% (12% vol), wherein the weight ratio of the grape wine raw pulp to the added Kyara concentrated solution is 500:3, filtering to remove insoluble substances, and sterilizing to obtain the Kyara wine. And filling to obtain the finished product for sale.
Example 4
The preparation method is the same as that of the embodiment 1, and the difference is that in the embodiment, white sugar is not added in the grape fermentation process.
In the above embodiments, the fermentation tank may be a fermentation tank commonly used for wine, such as a stainless steel fermentation tank and an oak fermentation tank, and the present invention is not particularly limited.
Sensory evaluation of Kyara savoury wine
Taking the sinkiang chang savoury wine prepared in the embodiment, and mixing the sinkiang chang savoury wine with a commercially available wine with a good sale amount: (1) cabernet sauvignon dry red wine from Taceva wine plant; (2) zhangyu Cabera dry red wine (specially selected grade) and comparative wine prepared by the following method were compared in wine color (1 poor-5 good), aroma (1 poor-5 good), body (1 poor-5 good) and after-drinking lip and tooth aroma (1 poor-5 good), and the average score was obtained by 5 panelists, and the evaluation results are shown in Table 1 below.
Comparative example 1: the same procedure as in example 1 was repeated except that 100g of the Kyara powder was not added during the fermentation of grapes.
Comparative example 2: the wine puree obtained was directly blended to 14% vol without the addition of the macha agalloch eaglewood concentrate, and the rest was the same as in example 1.
Comparative example 3: the aquilaria sinensis powder is not added in the grape fermentation process, the aquilaria sinensis powder is not prepared with the aquilaria sinensis concentrated solution during preparation, and the rest is the same as the embodiment 1.
TABLE 1 sensory evaluation results
The results show that the Qinan counter savory wines prepared in examples 1-3 are superior to the wines in examples 4-6 in color, aroma and wine body and are sold in the market in a better quantity, particularly, the fragrance of the wine on the back lip and the teeth is obviously superior to that of the wine in the market, and the aftertaste is endless.
Investigation of bacteriostatic effect of Kyara agilawood wine
The kirilow agilawood wine prepared in examples 1-3 was taken respectively, the wine was prepared according to the method described in the "sensory evaluation" comparative example, the moreover concentrated solution of kirilow agilawood of example 3 was diluted with sterile water to a concentration consistent with that of the kirilow agilawood of example 3 as control 1, and the wine without the addition of the kirilow agilawood of zhangyu cabernet dry wine (special selection grade) as control 2.
The anti-Staphylococcus aureus (Staphylococcus aureus) and Escherichia coli (Escherichia coli) activities of the concentrates were measured by a filter paper agar diffusion method. And (4) adopting an NA culture medium for culture. Respectively preparing staphylococcus aureus and escherichia coli into bacterial suspensions (105-107 cfu/mL) with certain concentrations, uniformly coating the bacterial suspensions on a test sterile plate by using a cotton swab, and preparing the bacterial-containing plate. Then 50. mu.L of the solution to be tested was dropped on sterilized filter paper sheets (phi. 6mm), and the filter paper sheets were stuck on the bacteria-containing plates after the solvent was evaporated, and the treatment was repeated 3 times each time. The staphylococcus aureus and the escherichia coli are cultured in an incubator at the constant temperature of 37 ℃ without light. And observing, measuring and recording the diameter of the inhibition zone after 24 hours. Kanamycin sulfate was used as a positive control.
TABLE 2 diameter (mm) of zone of inhibition of the Kinan eaglewood wine against two pathogenic bacteria of the invention
Note: the filter paper disc diameter is 6 mm. The positive control for staphylococcus aureus and escherichia coli was kanamycin sulfate.
Test results show that the Kyara grape wine prepared by the method of the invention has obvious inhibition effect (P is less than 0.05) on two human pathogenic bacteria.
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (10)
1. The Sinkiang eaglewood wine is characterized by comprising the following components in parts by weight: 500 parts of grape wine original pulp and 1-3 parts of Qinan agilawood concentrated solution; the wine raw pulp is prepared by fermenting grape, and the QINAOHU powder is added in the fermentation process.
2. The macha agilawood wine of claim 1, wherein: in the preparation process of the wine protoplasm, the weight ratio of the added grape to the Kyara powder is as follows: 1:0.01-0.03 of Kyara lignum Aquilariae Resinatum powder.
3. The macha agilawood wine of claim 1, wherein: white sugar is also added in the fermentation process of the primary wine pulp; preferably, the weight ratio of white sugar to grapes is 0.1-0.3: 5-10.
4. The macha agilawood wine of claim 1, wherein: the Kyara concentrated solution is prepared by extracting Kyara, removing insoluble substances and concentrating supernatant; the Kyara is preferably Kyara generated by a new species of aquilaria sinensis planted artificially, i.e. Aquilaria sinensis of Thertaceae No. 2.
5. A method of making the machi annan agilawood wine of claim 1, comprising the steps of:
(1) preparing primary pulp of the grape wine: removing stems of the grapes, crushing, soaking the crushed Kyara powder into grape juice, uniformly mixing and fermenting; then separating peel juice, removing insoluble substances, placing grape juice in a fermentation tank, sealing, refrigerating and aging to obtain wine raw pulp;
(2) preparing a Kyara concentrated solution: weighing lignum Aquilariae Resinatum, extracting, precipitating at low temperature, removing insoluble substances, and concentrating the supernatant to obtain lignum Aquilariae Resinatum concentrated solution;
(3) adding the Kyara concentrated solution into the original wine pulp according to the formula amount for blending, blending until the volume concentration of alcohol is 9-14%, filtering and sterilizing to obtain the final product.
6. The method of making macha agilawood wine according to claim 5, wherein: crushing the Kyara powder in the step (1) to 30-50 meshes; the soaking fermentation temperature is 25-28 deg.C, and the time is 5-7 d; refrigerating at 2-8 deg.C for 30-50 d; preferably, white sugar is added during the fermentation.
7. The preparation method of the macha agilawood wine according to claim 5, in the step (2), the macha agilawood is crushed to 30-50 meshes, heated to 70-85 ℃ by using 95% alcohol, and extracted under reflux for 3-4 times, and each time lasts for 2 hours; precipitating at 2-8 deg.C, centrifuging at 4000r/min for 5min, and removing insoluble substances.
8. The preparation method of machilus nanensis agilawood wine according to claim 5, wherein in the step (2), the raw materials are concentrated until the weight ratio of the machilus nanensis agilawood to the concentrated solution is 1: 1.2.
9. Use of the guayule wine of any one of claims 1 to 4, or made by the method of manufacture of any one of claims 5 to 7, for inhibiting staphylococcus aureus and escherichia coli.
10. A bacteriostatic agent comprising the sinkiang wine of any one of claims 1 to 4 or the sinkiang wine prepared by the preparation method of any one of claims 5 to 7.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105985872A (en) * | 2015-03-02 | 2016-10-05 | 谢林君 | Method for brewing selenium-rich agilawood wine |
| CN106085684A (en) * | 2016-08-19 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of processing method of Herba Rosmarini Officinalis red wine |
| CN108913493A (en) * | 2018-07-30 | 2018-11-30 | 周易 | A kind of preparation method of agilawood health care wine |
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- 2021-07-27 CN CN202110852289.XA patent/CN114231369A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105985872A (en) * | 2015-03-02 | 2016-10-05 | 谢林君 | Method for brewing selenium-rich agilawood wine |
| CN106085684A (en) * | 2016-08-19 | 2016-11-09 | 贵州民生农业发展有限公司 | A kind of processing method of Herba Rosmarini Officinalis red wine |
| CN108913493A (en) * | 2018-07-30 | 2018-11-30 | 周易 | A kind of preparation method of agilawood health care wine |
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