CN116042336A - Method for brewing grape wine rich in procyanidine - Google Patents
Method for brewing grape wine rich in procyanidine Download PDFInfo
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- CN116042336A CN116042336A CN202310257638.2A CN202310257638A CN116042336A CN 116042336 A CN116042336 A CN 116042336A CN 202310257638 A CN202310257638 A CN 202310257638A CN 116042336 A CN116042336 A CN 116042336A
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- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 95
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 95
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 95
- 235000014101 wine Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 22
- 240000006365 Vitis vinifera Species 0.000 title 1
- 241000219095 Vitis Species 0.000 claims abstract description 94
- 238000000855 fermentation Methods 0.000 claims abstract description 71
- 230000004151 fermentation Effects 0.000 claims abstract description 71
- 239000000843 powder Substances 0.000 claims abstract description 33
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 11
- 238000009423 ventilation Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 5
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 5
- 239000004410 anthocyanin Substances 0.000 claims abstract description 5
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 5
- 235000019674 grape juice Nutrition 0.000 claims description 21
- 229940087559 grape seed Drugs 0.000 claims description 15
- 241000219094 Vitaceae Species 0.000 claims description 10
- 235000021021 grapes Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000835 fiber Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims description 2
- 229920002414 procyanidin Polymers 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004451 qualitative analysis Methods 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/21—Wine additives, e.g. flavouring or colouring agents
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
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- Molecular Biology (AREA)
- Microbiology (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of wine brewing, and in particular relates to a method for brewing a wine rich in procyanidine, which comprises the following steps: step 1, preprocessing; step 2, pulp fermentation; step 3, ventilation; step 4, separating; step 5, temperature-controlled fermentation; step 6: filtering and changing barrels; step 7, adding anthocyanin; and 8, storing, pretreating, performing vacuum freeze drying on grape skin and grape seeds by a vacuum dryer, and then grinding the grape skin and the grape seeds into powder respectively, and extracting procyanidine powder from the powder. In the process of brewing the wine, the procyanidine in grape seeds and grape skin in grape residues generated by brewing is extracted, the extracted procyanidine is prepared into powder, and the procyanidine is prepared into powder and added into the wine after the sterilization of the wine is finished, so that the procyanidine in the wine is prevented from being damaged by high temperature, and the procyanidine content in the wine is improved.
Description
Technical Field
The invention belongs to the field of wine brewing, and particularly relates to a method for brewing a wine rich in procyanidine.
Background
The wine is a fruit wine brewed by using grapes as raw materials, has higher alcohol content than beer and lower alcohol content than white wine, is rich in nutrition, has obvious health care effect, contains procyanidine which is considered to be one of the most effective natural antioxidants, can remove free radicals in human bodies, has the antioxidant capacity of 50 times of that of vitamin E and 20 times of that of vitamin C, and is beneficial to deferring aging after frequent drinking of the wine.
In the current grape wine brewing process, grape skin and grape seeds are reserved after grape is slightly crushed and directly made, procyanidine in grape skin and grape seeds is mixed in fermented fruit juice, after the fruit juice is fermented into grape wine, the grape is sterilized by a bus sterilization method, the bus sterilization method needs to heat the grape wine to 68-70 ℃ for 30 minutes, the procyanidine is a thermosensitive active ingredient, the procyanidine is damaged due to the fact that the environment temperature is too high, and therefore the procyanidine content of the produced grape wine is low.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a method for brewing grape wine rich in procyanidine.
The technical scheme adopted by the invention is as follows:
a method for brewing grape wine rich in procyanidine comprises the following steps:
step 1, pretreatment: selecting high-quality grapes, cleaning, taking grape skin and grape seeds out of pulp, vacuum freeze-drying the grape skin and the grape seeds by a vacuum dryer, grinding the grape skin and the grape seeds into powder, and extracting procyanidine powder from the powder;
step 2, pulp fermentation: repeatedly crushing the pretreated grape pulp by a crushing roller to further crush fibers in the grape pulp, and then placing the crushed pulp and juice into a fermentation tank for primary fermentation to naturally ferment the pulp and juice in the fermentation tank so as to separate out nutrient substances in the pulp;
step 3, ventilation: the air exchanging device is arranged on the fermentation tank, and air exchanging is carried out in the fermentation tank at regular time, so that the quality of the grapes is prevented from being reduced due to the fact that pulp on the upper layer of the fermentation tank is air-dried;
step 4, separation: separating grape juice in the fermentation tank by squeezing with filter cloth, separating grape juice from pulp and fiber, filtering and squeezing for several times, placing grape juice in a standing tank for waiting for the impurities in the interior to settle, and finally standing the upper layer of the tank to obtain clean grape juice primary pulp;
step 5: and (3) temperature control fermentation: placing the upper layer grape juice primary pulp which is placed in a standing tank and clarified in a fermentation tank for secondary fermentation, adding fermentation yeast into the fermentation tank, and controlling the temperature in the fermentation tank to ferment the grape juice primary pulp at constant temperature;
step 6, filtering and barrel changing: after the temperature control fermentation is finished, the grape juice primary pulp is changed into grape wine, and the grape wine is taken out of the fermentation tank, filtered and sterilized and poured into a oak barrel;
step 7, adding anthocyanin: adding procyanidine powder into oak barrel to mix procyanidine into wine;
step 8, storing: and placing the oak barrel filled with the wine in a wine cellar for storing the wine for constant temperature storage.
Further, the pretreatment method of the grapes in the step 1 comprises the following steps:
step one, drying and pulverizing: cleaning separated grape skin and grape seed to remove pulp attached to the surface, vacuum freezing and quick drying cleaned grape seed and grape skin, grinding grape seed and grape skin, and sieving to obtain grape seed powder and grape skin powder;
step two, extracting: extracting procyanidine from grape seed powder and grape skin powder by extraction method to obtain procyanidine powder.
Further, the pulp fermentation temperature in the step 2 is as follows: the pulp fermentation time is 20-24 ℃, and the pulp fermentation time is as follows: 3 days;
the temperature of the temperature-controlled fermentation in the step 5 is 20-22 ℃, and the time of the temperature-controlled fermentation is as follows: 7-15 days.
Further, the ventilation device in the step 3 is set to ventilate every 3 hours, and air is introduced into the fermentation tank after the gas in the fermentation tank is exhausted through the ventilation device.
Further, the grape variety for wine brewing is Cabernet Sauvignon.
Further, in the pretreatment step, grape skin and grape seeds are placed in a vacuum drying oven for vacuum freeze drying, and the process conditions of the vacuum freeze drying are as follows: the temperature is-20 ℃ to-10 ℃ and the time is 0.5-2h, the pressure is less than 100Pa, the grape skin and the grape seeds are removed by 30-55% through vacuum freeze drying, and the procyanidine in the grape skin and the grape seeds is kept.
The invention has the beneficial effects that:
the invention provides a grape wine brewing method rich in procyanidine, which is characterized in that procyanidine in grape seeds and grape skin in grape residues produced by brewing is extracted in a grape wine brewing process, the extracted procyanidine is prepared into powder, and the procyanidine is added into grape wine after the sterilization of the grape wine is finished, so that the procyanidine in the grape wine is prevented from being damaged at high temperature, and the content of procyanidine in the grape wine is improved.
Drawings
Fig. 1 is a flow chart of a method for brewing grape wine rich in procyanidins.
Detailed Description
The principles and features of the present invention are described below with reference to the drawings, the examples are illustrated for the purpose of illustrating the invention and are not to be construed as limiting the scope of the invention.
As shown in figure 1, the method for brewing the grape wine rich in procyanidine comprises the following steps of:
step 1, pretreatment: selecting high-quality grapes, cleaning, taking grape skin and grape seeds out of pulp, vacuum freeze-drying the grape skin and the grape seeds by a vacuum dryer, grinding the grape skin and the grape seeds into powder, and extracting procyanidine powder from the powder;
step 2, pulp fermentation: repeatedly crushing the pretreated grape pulp by a crushing roller to further crush fibers in the grape pulp, and then placing the crushed pulp and juice into a fermentation tank for primary fermentation to naturally ferment the pulp and juice in the fermentation tank so as to separate out nutrient substances in the pulp;
step 3, ventilation: the air exchanging device is arranged on the fermentation tank, and air exchanging is carried out in the fermentation tank at regular time, so that the quality of the grapes is prevented from being reduced due to the fact that pulp on the upper layer of the fermentation tank is air-dried;
step 4, separation: separating grape juice in the fermentation tank by squeezing with filter cloth, separating grape juice from pulp and fiber, filtering and squeezing for several times, placing grape juice in a standing tank for waiting for the impurities in the interior to settle, and finally standing the upper layer of the tank to obtain clean grape juice primary pulp;
step 5: and (3) temperature control fermentation: placing the upper layer grape juice primary pulp which is placed in a standing tank and clarified in a fermentation tank for secondary fermentation, adding fermentation yeast into the fermentation tank, and controlling the temperature in the fermentation tank to ferment the grape juice primary pulp at constant temperature;
step 6, filtering and barrel changing: after the temperature control fermentation is finished, the grape juice primary pulp is changed into grape wine, and the grape wine is taken out of the fermentation tank, filtered and sterilized and poured into a oak barrel;
step 7, adding anthocyanin: adding procyanidine powder into oak barrel to mix procyanidine into wine;
step 8, storing: and placing the oak barrel filled with the wine in a wine cellar for storing the wine for constant temperature storage.
Specifically, the pretreatment method of the grapes in the step 1 comprises the following steps:
step one, drying and pulverizing: cleaning separated grape skin and grape seed to remove pulp attached to the surface, vacuum freezing and quick drying cleaned grape seed and grape skin, grinding grape seed and grape skin, and sieving to obtain grape seed powder and grape skin powder;
step two, extracting: extracting procyanidine from grape seed powder and grape skin powder by extraction method to obtain procyanidine powder.
Specifically, the pulp fermentation temperature in the step 2 is as follows: the pulp fermentation time is 20-24 ℃, and the pulp fermentation time is as follows: 3 days;
the temperature of the temperature-controlled fermentation in the step 5 is 20-22 ℃, and the time of the temperature-controlled fermentation is as follows: 7-15 days.
Specifically, the ventilation device in the step 3 is set to ventilate every 3 hours, and air is introduced into the fermentation tank after the gas in the fermentation tank is exhausted through the ventilation device.
Specifically, the grape variety for brewing the wine is Cabernet Sauvignon.
Specifically, the process conditions of vacuum freeze drying in the pretreatment step are as follows: the temperature is-20 ℃ to-10 ℃ and the time is 0.5-2h, the pressure is less than 100Pa, the grape skin and the grape seeds are removed by 30-55% through vacuum freeze drying, and the procyanidine in the grape skin and the grape seeds is kept.
The procyanidine content, total sugar content and total acid content of the wine brewed in the examples were tested in the invention, and the test results are shown in Table 1.
TABLE 1 anthocyanin, total sugar and Total acid content of wine
The procyanidine content in the wine is detected by spectrophotometry, namely, the method of qualitative and quantitative analysis is carried out on the detected substance by measuring the light absorption degree of the substance at a specific wavelength or within a specific wavelength range;
the total sugar content of the wine is measured by an online glucose meter;
the total acid content of the wine is measured by a wine acidity tester;
the above comparative examples were measured for procyanidine content, total sugar content, total acid content from commercially available Cabernet Sauvignon dry red wine.
The foregoing description of the preferred embodiments of the invention is not intended to limit the invention to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and scope of the invention are intended to be included within the scope of the invention.
Claims (6)
1. A method for brewing grape wine rich in procyanidins, which is characterized by comprising the following steps:
step 1, pretreatment: selecting high-quality grapes, cleaning, taking grape skin and grape seeds out of pulp, vacuum freeze-drying the grape skin and the grape seeds by a vacuum dryer, grinding the grape skin and the grape seeds into powder, and extracting procyanidine powder from the powder;
step 2, pulp fermentation: repeatedly crushing the pretreated grape pulp by a crushing roller to further crush fibers in the grape pulp, and then placing the crushed pulp and juice into a fermentation tank for primary fermentation to naturally ferment the pulp and juice in the fermentation tank so as to separate out nutrient substances in the pulp;
step 3, ventilation: the air exchanging device is arranged on the fermentation tank, and air exchanging is carried out in the fermentation tank at regular time, so that the quality of the grapes is prevented from being reduced due to the fact that pulp on the upper layer of the fermentation tank is air-dried;
step 4, separation: separating grape juice in the fermentation tank by squeezing with filter cloth, separating grape juice from pulp and fiber, filtering and squeezing for several times, placing grape juice in a standing tank for waiting for the impurities in the interior to settle, and finally standing the upper layer of the tank to obtain clean grape juice primary pulp;
step 5: and (3) temperature control fermentation: placing the upper layer grape juice primary pulp which is placed in a standing tank and clarified in a fermentation tank for secondary fermentation, adding fermentation yeast into the fermentation tank, and controlling the temperature in the fermentation tank to ferment the grape juice primary pulp at constant temperature;
step 6, filtering and barrel changing: after the temperature control fermentation is finished, the grape juice primary pulp is changed into grape wine, and the grape wine is taken out of the fermentation tank, filtered and sterilized and poured into a oak barrel;
step 7, adding anthocyanin: adding procyanidine powder into oak barrel to mix procyanidine into wine;
step 8, storing: and placing the oak barrel filled with the wine in a wine cellar for storing the wine for constant temperature storage.
2. The method for brewing procyanidine-rich wine according to claim 1, wherein: the pretreatment method of the grapes in the step 1 comprises the following steps:
step one, drying and pulverizing: cleaning separated grape skin and grape seed to remove pulp attached to the surface, vacuum freezing and quick drying cleaned grape seed and grape skin, grinding grape seed and grape skin, and sieving to obtain grape seed powder and grape skin powder;
step two, extracting: extracting procyanidine from grape seed powder and grape skin powder by extraction method to obtain procyanidine powder.
3. The method for brewing procyanidine-rich wine according to claim 1, wherein: the pulp fermentation temperature in the step 2 is as follows: the pulp fermentation time is 20-24 ℃, and the pulp fermentation time is as follows: 3 days;
the temperature of the temperature-controlled fermentation in the step 5 is 20-22 ℃, and the time of the temperature-controlled fermentation is as follows: 7-15 days.
4. The method for brewing procyanidine-rich wine according to claim 1, wherein: and (3) the ventilation equipment in the step (3) is set to ventilate every 3 hours, and air is introduced into the fermentation tank after the air in the fermentation tank is exhausted through the ventilation equipment.
5. The method for brewing procyanidine-rich wine according to claim 1, wherein: the grape variety for brewing the wine is Cabernet Sauvignon.
6. The method for brewing procyanidine-rich wine according to claim 1, wherein: the process conditions of vacuum freeze drying in the pretreatment step are as follows: the temperature is-20 ℃ to-10 ℃ and the time is 0.5-2h, the pressure is less than 100Pa, the grape skin and the grape seeds are removed by 30-55% through vacuum freeze drying, and the procyanidine in the grape skin and the grape seeds is kept.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310257638.2A CN116042336A (en) | 2023-03-14 | 2023-03-14 | Method for brewing grape wine rich in procyanidine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310257638.2A CN116042336A (en) | 2023-03-14 | 2023-03-14 | Method for brewing grape wine rich in procyanidine |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1570073A (en) * | 2004-05-09 | 2005-01-26 | 秦皇岛一品红酒业有限公司 | Protoanthocyanin adding wine |
| CN102433236A (en) * | 2012-01-06 | 2012-05-02 | 杨琳 | Method for making proanthocyanidin-rich wine and product thereof |
| CN104694333A (en) * | 2015-03-17 | 2015-06-10 | 黑龙江绿知都生物科技开发有限公司 | Brewing process of blueberry brandy |
| CN107057906A (en) * | 2017-05-08 | 2017-08-18 | 乌鲁木齐上善元生物科技有限公司 | A kind of grape wine and its production method rich in OPC |
| CN107400590A (en) * | 2017-09-28 | 2017-11-28 | 久为利华（天津）文化发展有限公司 | Wine-making technique rich in anthocyanidin |
| TW201803978A (en) * | 2017-10-03 | 2018-02-01 | 王志豪 | Alcoholic beverages with anthocyanin and the method of the same |
| CN208055302U (en) * | 2018-02-05 | 2018-11-06 | 中宁县华葡农林科技有限公司 | One kind being based on Production of Wine installation for fermenting |
| CN115404138A (en) * | 2022-10-31 | 2022-11-29 | 西夫拉姆酒业集团有限公司 | Method for brewing grape wine rich in procyanidine |
-
2023
- 2023-03-14 CN CN202310257638.2A patent/CN116042336A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1570073A (en) * | 2004-05-09 | 2005-01-26 | 秦皇岛一品红酒业有限公司 | Protoanthocyanin adding wine |
| CN102433236A (en) * | 2012-01-06 | 2012-05-02 | 杨琳 | Method for making proanthocyanidin-rich wine and product thereof |
| CN104694333A (en) * | 2015-03-17 | 2015-06-10 | 黑龙江绿知都生物科技开发有限公司 | Brewing process of blueberry brandy |
| CN107057906A (en) * | 2017-05-08 | 2017-08-18 | 乌鲁木齐上善元生物科技有限公司 | A kind of grape wine and its production method rich in OPC |
| CN107400590A (en) * | 2017-09-28 | 2017-11-28 | 久为利华（天津）文化发展有限公司 | Wine-making technique rich in anthocyanidin |
| TW201803978A (en) * | 2017-10-03 | 2018-02-01 | 王志豪 | Alcoholic beverages with anthocyanin and the method of the same |
| CN208055302U (en) * | 2018-02-05 | 2018-11-06 | 中宁县华葡农林科技有限公司 | One kind being based on Production of Wine installation for fermenting |
| CN115404138A (en) * | 2022-10-31 | 2022-11-29 | 西夫拉姆酒业集团有限公司 | Method for brewing grape wine rich in procyanidine |
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