CN115418286A - A wine containing herba Rosmarini officinalis and herba Thymi and its preparation method - Google Patents

Abstract

The invention discloses a wine containing rosemary and thyme, which comprises the following raw materials in parts by weight: 100-400 parts of grape, 1-8 parts of rosemary, 1-5 parts of thyme and 2-3 parts of biological enzyme. The whole rosemary is selected and picked in 5-6 months in northern hemisphere, so that the formed wine has higher color saturation and darker color. And the thyme and the rosemary adopt a weight ratio of 1: (1-1.5) and controlling the mass fraction of thymol in the thyme to be more than 20%, so that the prepared wine has strong fragrance, and has effects of scavenging free radicals and resisting oxidation after drinking. Meanwhile, the combination of cellulase, pectinase and protease is introduced as the biological enzyme, so that the impurity content in the prepared wine can be reduced, the impurities in the wine are filtered in the brewing process, and the influence on the storage time of the wine caused by the suspended impurities in the later storage of the wine is avoided.

Description

A wine containing herba Rosmarini officinalis and herba Thymi and its preparation method

Technical Field

The invention relates to a wine containing rosemary and thyme and a preparation method thereof, relates to C12G, and particularly relates to the field of preparation of alcoholic beverages.

Background

The grape wine is an alcoholic beverage prepared from grapes, the types of the grape wine are various, and the grape wine is divided into various types of grape wine according to the planting environment of the grapes and different brewing processes. The components of the wine are complex, the wine is influenced by brewing raw material grapes, and the taste and aroma of the wine can be influenced by picking conditions at different time and different temperature. In addition, the temperature and humidity during the fermentation of wine can also affect the contents of tannic acid, tartaric acid, phenolic substances and the like in the wine. The acidic substances in the wine have the effects of resisting oxidation and protecting blood vessels, so that the wine is beneficial to the health of human bodies after being drunk for a long time.

The Chinese invention patent CN201310671561.X discloses a grape wine and a preparation method thereof, wherein the nutritional value of the grape wine is increased and the health care function of the grape wine is improved by adding substances such as salvia miltiorrhiza, medlar, honeysuckle and the like, but the grape wine is easily deteriorated after being unsealed and the quality guarantee period of the grape wine is shortened by adding excessive other non-fermented substances, so that the grape wine is not beneficial to long-term storage. The invention patent CN201310123382.2 discloses a preparation method of a Gardner peach red wine, which reduces malic acid lactic acid fermentation, shortens the grape skin soaking time, reduces the fermentation temperature, and enables the grape wine to be bright light rose red and to have fruit fragrance. But needs to use the French active dry yeast for fermentation and the French special-purpose bentonite for filtration, and has higher cost.

Disclosure of Invention

In order to improve the color and aroma of the wine and increase the taste of plants, the first aspect of the invention provides a wine containing rosemary and thyme, which is prepared from at least rosemary, thyme and grape, and preferably, the weight ratio of the thyme to the rosemary is 1: (1-1.5).

As a preferred embodiment, the rosemary is selected from one or more of white flower rosemary, stolon rosemary, australian rosemary, coniferous rosemary, pink flower rosemary, mottled rosemary, newspaper wood rosemary, golden rosemary, narrow leaf rosemary, wide leaf lewisx rosemary, and blue baby rosemary.

As a preferred embodiment, the rosemary is erect white flower rosemary.

As a preferred embodiment, the thyme is selected from one or a combination of several of macular lemon thyme, wool thyme, safflower thyme, silver spot thyme and holy-bar thyme.

As a preferred embodiment, the thyme is the macular lemon thyme.

In a preferred embodiment, the rosemary picking site is selected from rosemary leaf, rosemary flower and the whole rosemary.

In a preferred embodiment, the rosemary is harvested from the whole rosemary.

As a preferred embodiment, the rosemary is harvested in the northern hemisphere between 5 and 6 months.

As a preferred embodiment, the rosemary has rosmarinic acid in an amount of 2-6% by weight.

As a preferred embodiment, the mass fraction of rosmarinic acid in rosemary is 4-5%.

As a preferred embodiment, the molar ratio of rosmarinic acid to grape anthocyanin in rosemary is 1: (0.8-1.3).

As a preferred embodiment, the molar ratio of rosmarinic acid to anthocyanins in rosemary is 1: (1-1.1).

The applicant found that in the production process, the addition of rosemary picked in the 5-6 months and the whole plant of rosemary added with wine significantly improves the color fullness of the wine and makes the wine darker in color, presumably because: the rosemary in the whole rosemary contains higher rosmarinic acid components, particularly rosemary with the picking date of 5-6 months is not picked at a low temperature, the rosemary has more rosmarinic acid at a proper environment temperature, and the rosmarinic acid is not oxidized and decomposed at a proper temperature, so that the in-vivo accumulation amount of the rosmarinic acid is higher, the high-content rosmarinic acid and anthocyanin in grapes have a synergistic effect, and the molar ratio of the rosmarinic acid to the anthocyanin is 1: (1-1.1), rosmarinic acid and anthocyanin cooperate to generate a color-assisting effect to generate a bathochromic effect, so that the color of the solution is changed to blue-violet, the saturation of red is deepened, and the color is darker. Meanwhile, the synergistic effect of the rosmarinic acid and the anthocyanin reduces the degradation of phenolic substances in the aging process, delays the color loss in the wine brewing process and improves the color quality of the wine.

In a preferred embodiment, the mass fraction of thymol in thyme is greater than 20%.

The applicant finds that the synergistic effect of thyme and rosemary can obviously increase the fragrance of the wine and improve the antioxidant health-care effect of the wine in the experimental process, and guesses that the possible reasons are as follows: the thyme contains a large amount of aromatic components, especially when the mass percentage of thymol in the thyme is more than 20%, the thymol can be cooperated with the rosmarinic phenol in the rosemary to increase the aroma degree, and the thymol and the rosmarinic phenol can further excite the fragrance of the fruits of the grapes, promote the fragrance to be emitted in the fermentation process, and improve the rich level of the fragrance and the aroma of the wine through the contact with the oak barrel and the yeast. And the thymol, the rosmarinic acid and the tartaric acid in the grape have synergistic effect, so that the antioxidant health-care effect of the grape wine is further improved, and the long-term proper drinking of the grape wine is beneficial to removing free radicals in the body and enabling the body to be in a young state.

In a preferred embodiment, the raw material for preparing the wine further comprises a biological enzyme, and preferably, the biological enzyme is one or a combination of several selected from saccharifying enzyme, beta-amylase, cellulase, pectinase and protease.

As a preferred embodiment, the biological enzyme is a combination of cellulase, pectinase and protease, and preferably, the weight ratio of cellulase, pectinase and protease is 1: (2-3): (1.2-2.3).

In a preferred embodiment, the weight ratio of the cellulase to the pectinase to the protease is 1: (2.3-2.8): (1.8-2.2).

As a preferred embodiment, the wine containing rosemary and thyme is prepared from the following raw materials in parts by weight: 100-400 parts of grape, 1-8 parts of rosemary, 1-5 parts of thyme and 2-3 parts of biological enzyme.

In a second aspect of the present invention, there is provided a process for preparing a wine containing rosemary and thyme, comprising the steps of:

(1) Selecting and cleaning grapes, and crushing the grapes to obtain grape pulp;

(2) Cleaning rosemary and thyme, drying in the shade, crushing the dried rosemary and thyme, and sieving with a 300-mesh sieve to obtain a rosemary and thyme combination;

(3) Adding the combination of rosemary and thyme and biological enzyme into the grape pulp, fermenting, and separating solid from liquid after primary fermentation;

(4) Performing secondary fermentation on the obtained liquid, and performing centrifugal filtration after fermentation.

In a preferred embodiment, the rosemary and thyme are added at a time selected from the group consisting of before fermentation, during fermentation, and after fermentation.

As a preferred embodiment, the rosemary and thyme combination is added in a form selected from one or a combination of rosemary and thyme powder or rosemary and thyme concentrate.

Compared with the prior art, the invention has the following beneficial effects:

(1) According to the grape wine containing rosemary and thyme, the whole rosemary is selected and picked in 5-6 months of northern hemisphere, so that the rosmarinic acid content in the rosemary is high, and the rosmarinic acid content and anthocyanin in the grape are cooperated, so that the formed grape wine has higher color saturation and deeper color.

(2) The wine containing rosemary and thyme adopts the following components in percentage by weight: (1-1.5) and controlling the mass fraction of thymol in thyme to be more than 20%, so that the prepared wine has aromatic flavor, and has effects of scavenging free radicals and resisting oxidation after drinking.

(3) According to the wine containing rosemary and thyme, the combination of cellulase, pectinase and protease is introduced as the biological enzyme, so that the impurity content in the prepared wine can be reduced, the impurities in the wine are filtered in the brewing process, and the influence on the storage time of the wine caused by the suspended impurities in the later storage of the wine is avoided.

(4) The wine containing the rosemary and the thyme is bright and glaring in deep violet, after the wine is drunk, the fragrance of the rosemary and the thyme is not frightened, then the fragrance of spices instantly emerges, and the wine is combined with grapes and the like to emit fragrance which is lost continuously, so that taste buds are quickly occupied, people can feel like a garden full of sunlight in early summer and are surrounded by various well-blooming rosemary and violet, and the people are forgotten to return. The mouth feeling is as delicate as jade, the fragrance of liquorice and cedar brought by oak barrel ripening is mixed, the tannin is soft, the acidity is moderate, the aftertaste is long, and the wine is pleasant.

Detailed Description

The present invention will be specifically described below by way of examples. It is to be noted that the following examples are given solely for the purpose of illustration and are not to be construed as limitations on the scope of the invention, as many insubstantial modifications and variations of the invention described above will now occur to those skilled in the art.

In addition, the starting materials used are all commercially available, unless otherwise specified.

Example 1

A grape wine containing rosemary and thyme is prepared from the following raw materials in parts by weight: 300 parts of grapes, 4 parts of rosemary, 3 parts of thyme and 2.5 parts of biological enzyme.

The rosemary is upright white flower rosemary, and the thyme is yellow spot lemon thyme.

The picking part of the rosemary is the whole rosemary, the picking month is 5-6 months of the northern hemisphere, and the mass fraction of the rosmarinic acid in the rosemary is 5%.

The molar ratio of the rosmarinic acid to the grape anthocyanin in the rosemary is 1:1.06.

the mass fraction of thymol in the thyme is 32%.

The biological enzyme is a combination of cellulase, pectinase and protease, and the weight ratio is 1:2.5:2.

a method for preparing wine containing rosemary and thyme comprises the following steps:

(1) Selecting and cleaning grapes, and crushing the grapes to obtain grape pulp;

(2) Cleaning rosemary and thyme, drying in the shade, crushing the dried rosemary and thyme, and sieving with a 300-mesh sieve to obtain rosemary and thyme powder;

(3) Adding rosemary, thyme powder and biological enzyme into the grape pulp, fermenting, and separating solid from liquid after primary fermentation;

(4) Performing secondary fermentation on the obtained liquid, and performing centrifugal filtration after fermentation.

Example 2

A wine containing herba Rosmarini officinalis and herba Thymi is prepared by the same steps as example 1, and is characterized in that the raw materials include herba Rosmarini officinalis 7 parts and herba Thymi 2.5 parts

Example 3

The specific preparation steps of the wine containing rosemary and thyme are the same as those of example 1, but the difference is that the biological enzymes are cellulase and pectinase, and the weight ratio of the cellulase to the pectinase is 1:2.5.

performance testing

1. Color: the color appearance of the prepared wine was observed. Deep violet is scored as excellent, violet as good and light violet as poor.

2. Fragrance: and (3) inviting a professional wine appraiser to evaluate the smell of the prepared wine, recording the good smell of the wine with full and long smell containing stable rosemary and thyme, recording the bad smell of the wine with full and long smell, recording the good smell of the wine with light smell of rosemary and thyme, recording the bad smell of the wine with insufficient smell, and recording the bad taste with strong sour and astringent taste of the wine at the later stage.

3. Stability: after the wine was left for 3 months, the wine was observed for the presence of floating impurities or precipitates.

The test results are shown in Table 1.

TABLE 1

	Color	Fragrance	Stability of
				Example 1	Superior food	Superior food	No generation of impurity precipitate
Example 2	Good wine	Good wine	No generation of impurity precipitate
				Example 3	Good wine	Good wine	Has a little floating impurities

Claims (10)

1. A wine containing rosemary and thyme is characterized in that the preparation raw materials at least comprise rosemary, thyme and grape, and preferably, the weight ratio of the thyme to the rosemary is 1: (1-1.5).

2. A wine containing rosemary and thyme according to claim 1 wherein the rosemary is selected from the group consisting of white upright rosemary, stoloniferous rosemary, australian rosemary, coniferous rosemary, pink upright rosemary, mottled rosemary, newspaper wood rosemary, golden rosemary, upright narrow leaf rosemary, upright broadleaf rex rosemary, blue baby rosemary, or a combination of several thereof.

3. Wine containing rosemary and thyme according to claim 1 wherein the thyme is selected from the group consisting of yellow spot lemon thyme, wool thyme, safflower thyme, silver spot thyme, and joba thyme or a combination of several thereof.

4. A wine containing rosemary and thyme according to claim 1 wherein the rosemary picking site is selected from the group consisting of rosemary leaves, rosemary flowers and the whole rosemary.

5. Wine containing rosemary and thyme according to claim 1 wherein the rosemary was harvested in the northern hemisphere between 5 and 6 months.

6. Wine containing rosemary and thyme according to claim 1, wherein the rosemary comprises rosmarinic acid in an amount of 2 to 6% by weight.

7. Wine containing rosemary and thyme according to claim 6 wherein the molar ratio of rosmarinic acid to grape anthocyanin in rosemary is 1: (0.8-1.3).

8. Wine containing rosemary and thyme according to claim 1, wherein the mass fraction of thymol in thyme is higher than 20%.

9. The wine containing rosemary and thyme as claimed in claim 1, wherein the raw materials for the wine preparation further comprise a biological enzyme, preferably the biological enzyme is selected from one or more of saccharifying enzyme, beta-amylase, cellulase, pectinase and protease.

10. A method of making a wine containing rosemary and thyme according to claim 9 comprising the steps of:

(1) Selecting and cleaning grapes, and crushing the grapes to obtain grape pulp;

(2) Cleaning rosemary and thyme, drying in the shade, crushing the dried rosemary and thyme, and sieving with a 300-mesh sieve to obtain a rosemary and thyme combination;

(3) Adding the combination of rosemary and thyme and biological enzyme into the grape pulp, fermenting, and separating solid from liquid after primary fermentation;

(4) Performing secondary fermentation on the obtained liquid, and performing centrifugal filtration after fermentation.