CN1570073A - Protoanthocyanin adding wine - Google Patents
Protoanthocyanin adding wine Download PDFInfo
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- CN1570073A CN1570073A CN 200410019180 CN200410019180A CN1570073A CN 1570073 A CN1570073 A CN 1570073A CN 200410019180 CN200410019180 CN 200410019180 CN 200410019180 A CN200410019180 A CN 200410019180A CN 1570073 A CN1570073 A CN 1570073A
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- pycnogenols
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Abstract
The invention discloses a protoanthocyanin adding wine which is prepared by charging 0.01-500mg/ml of protoanthocyanin into the original white spirit, and add one or more from glycerol, bee honey, cane sugar or xylitol as flavoring agent.
Description
Affiliated technical field
The invention belongs to the wine field, particularly the health promoting wine field.
Background technology
Pycnogenols (Oligousers Procganidolic Complexes), a kind of powerful antioxidant can not self synthetic crude substance in the human body, claims OPC again.It can effectively remove too much free radical in the human body.Studies have shown that its oxidation-resistance is 50 times of VE, 20 times of VC.Pycnogenols is to act on one of the strongest product in the natural antioxidants in the market.Especially in vivo activity, other antioxidants are incomparable especially.
In addition, to the big quantity research of being used as of human body, its effect of tool rough estimates is as follows to pycnogenols for Chinese scholars:
1, improves immunological competence, reduce the frequency that flu takes place, alleviate its seriousness, prevent other disease complication that causes by flu.
2, the digestion system inflammation there is restraining effect, remarkable to the caused acute gastric ulcer effect of anxiety especially.
3, anti-inflammatory improves joint flexibility, alleviates the pain due to the arthroncus, alleviates diabetic retinopathy, and it is blind that prevention causes thus.
4, can effectively protect cell DNA to exempt from the oxidative damage of free radical, greatly degree is prevented the transgenation of various cancers.
5, strengthen the vessel wall resistibility, reduce capillary fragility, keep the suitable permeability of capillary vessel, increase the function of capillary vessel, vein, artery.Preventing heart disease, the sickness rate of reduction cardiovascular and cerebrovascular diseases, effective anti-heart stops ripple suddenly.
6, prevention and alleviation varix alleviate oedema and shank swelling, reduce the incidence probability of diabetes, improve the snappiness of blood rbc film, alleviate sport injury, and bruise is had mitigation.
7, improve VAR, reduce the perviousness of capillary vessel, prevention is with the growth at age, spandex fiber oxidation and hardening gradually in the artery, the hypertension that is caused, bring high blood pressure down by the activity that suppresses vasotonia, reverse alcohol, but the reducing cholesterol level, and it is long-pending effectively to dwindle the cholesterol deposits object that is deposited on the vessel wall.
8, can effectively prevent radiation injury, to being engaged in computer for a long time, mobile phone, televisor and the people that work in the sun for a long time play fabulous provide protection.
9, effectively protect the protein of eye lens, reduce eye degenerative spot and cataract incidence, can improve the eyesight of people under dim light, and for the motorist at night, the eyesight of watching the people of screen for a long time attentively has better protecting.
10, effectively stablize hemato encephalic barrier, make objectionable impurities and toxicant can't enter brain, and play provide protection brain.
11, the effect of fabulous anti-ageing and elimination skin blackspot deposition is arranged, the crease-resistant function of fabulous beauty treatment is arranged.
12, effectively improve people's sleeping eyes, make people's brain clear-headed.Regulate refreshing essence function system effectively on one's own initiative, prevent endocrine dysfunction.Make people have the good mental status all the time.
The source of pycnogenols mainly comes from the Semen Vitis viniferae.Can utilize at present advanced scientific and technical method to be extracted, for people's application is laid a good foundation.
Also existing the pycnogenols of certain content in the blackstrap, mainly is that skin, the seed of grape discharges during the fermentation.But its content in wine is lower, and maximum is no more than 0.4mg/ml, on average about 0.3mg/ml.
From the grape wine of market, extract the grape wine detected result
Name of an article procyanidin content (mg/ml)
Dynasty Dry Red 0.30
Tong Hua Wine 0.16
Bai Yanghe 0.28
Avenge blue mountain 0.38
Yantai red 0.22
Logical imperial family 0.24 for a long time
I?as?moras 0.40
Calculating mean value 0.28mg/ml
And present studies show that, when absorbing the pycnogenols of 100mg-200mg every day, can in human body, form one strong, remove the protection system of human free radical, reach the purpose of the health that is of value to the people.Obviously, even at the present the highest drinks of procyanidin content---in the grape wine, calculate with the daily amount of drinking, its natural content also is not enough.
Summary of the invention
The objective of the invention is to overcome the deficiency of procyanidin content in the existing drinks, in drinks, add a certain amount of pycnogenols, make it to reach the purpose of health care.
The objective of the invention is to be achieved through the following technical solutions:
Add the wine of pycnogenols, the addition of pycnogenols in wine is 0.01～500mg/ml.With guarantee minimum drink or seasoning dosage under to the human body beneficial, for example flavouring wine or tonic wine.
Add the wine of pycnogenols, the addition of pycnogenols in wine is 0.01～10mg/ml.Guaranteeing that it has preferable mouthfeel, simultaneously in the amount of drinking necessarily to the human body beneficial; Liquor for example.
Add the wine of pycnogenols, the addition of pycnogenols in wine is 0.01～2mg/ml.To guarantee excellent mouthfeel being arranged again both having guaranteed significant quantity under the amount of drinking more greatly; Fruit wine for example.
Add the wine of pycnogenols, described wine is liquor, yellow rice wine, fruit wine, flavouring wine.
Because pycnogenols has stronger bitter taste, add glycerine, honey, one or more of sucrose or Xylitol are as seasonings or correctives.
When pycnogenols is applied to grape wine,, can by GB GB/T15037 standard, add edible drier oil, honey, sucrose or Xylitol respectively according to doing basic wine data vinous at dry type, half-dry type, half sweet, sweet type for guaranteeing the characteristics of taste and wine.
During system dry type grape wine: add glycerine and adjust add-on 1.0～3g/l.
During system half-dry type grape wine: add honey, one or more of sucrose or Xylitol, add-on is 2～20g/l.
During system semi-sweet grape wine: add honey, one or more of sucrose or Xylitol, add-on is 2～60g/l.
When making sweet type red wine: add honey, one or more of sucrose or Xylitol, add-on is 4g～300g/l.
Pycnogenols all has splendid solubleness in wine He in the water, its content can maintain more than 95% of labelled amount under the airtight situation in 10 years.
Because human body can not produce pycnogenols under the standard state, can only rely on the outer pycnogenols of taking in.But whether the pycnogenols of extraneous Excessive Intake amount harmful? can not, in red wine except pycnogenols, it also contains natural organic acidss such as other many powerful antioxidant such as catechuic acid, epicatechin, styracin, not only can form powerful anti-oxidant family jointly between them, and OPC is absorbed rapidly fully.Simultaneously these materials all belong to water miscible, absorb can be excreted by urine as water-soluble vitamins when too much, so without any side effects and toxicity.
Embodiment
Example 1
Sweet wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 1000mg/L and the sucrose of 200g/L, circulated 2 hours, dish through 0.75 μ m filters, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 2
Sweet wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 2000mg/L, Xylitol 100ml/L, sucrose 100g/L and honey 100ml/L, circulated 2 hours, dish through 0.75 μ m filters, and canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 3
Sweet wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 10mg/L and the honey of 4ml/L, circulated 2 hours, through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 4
Semi-sweet grape wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 1000mg/L and the sucrose of 40g/L, circulated 2 hours, dish through 0.75 μ m filters, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 5
Semi-sweet grape wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 2000mg/L and the Xylitol of 60g/L, circulated 2 hours, dish through 0.75 μ m filters, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 6
Half-dry type grape wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 10mg/L and the sucrose of 2g/L, circulated 2 hours, through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 7
Half-dry type grape wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 2000mg/L and the honey of 20g/L, circulated 2 hours, dish through 0.75 μ m filters, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 8
Dry type grape wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 10mg/L and the glycerine of 1g/L, circulated 2 hours, through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 9
Dry type grape wine pluck through common grape, broken, fermentation, jar storage, diatomite filtration, freezing, rise again after, add the pycnogenols of 2000mg/L and the glycerine of 3g/L, circulated 2 hours, through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 10
Liquor adds the pycnogenols of 500g/L and sucrose and the 100g/L Xylitol of 200g/L before bottling, abundant stirring and evenly mixing, and through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 11
Liquor adds the pycnogenols of 10mg/L and the sucrose of 2g/L before bottling, abundant stirring and evenly mixing, and through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 12
Liquor adds the pycnogenols of 10g/L and honey and the 20g/L sucrose of 20g/L before bottling, abundant stirring and evenly mixing, and through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 13
Yellow rice wine adds the pycnogenols of 10mg/L and the honey of 2g/L before bottling, abundant stirring and evenly mixing, and through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Example 14
Yellow rice wine adds the pycnogenols of 500g/L and the sucrose of 100g/L before bottling, 100ml/L Xylitol and 100ml/L honey, and abundant stirring and evenly mixing, through the dish filtration of 0.75 μ m, canned one-tenth bottle behind the membrane filtration of 0.45 μ m is packed promptly again.
Claims (10)
1, add the wine of pycnogenols, it is characterized in that: the addition of pycnogenols in wine is 0.01～500mg/ml.
2, the wine of interpolation pycnogenols according to claim 1 is characterized in that: the addition of pycnogenols in wine is 0.01～10mg/ml.
3, the wine of interpolation pycnogenols according to claim 1 is characterized in that: the addition of pycnogenols in wine is 0.01～2mg/ml.
4, the wine of interpolation pycnogenols according to claim 1 is characterized in that: described wine is liquor, yellow rice wine, fruit wine, flavouring wine.
5, the wine of interpolation pycnogenols according to claim 1 is characterized in that: add glycerine, and honey, one or more of sucrose or Xylitol are as seasonings.
6, the wine of the former colored cream element of interpolation according to claim 5 is characterized in that: when system liquor and yellow rice wine, add honey, one or more of sucrose or Xylitol are as seasonings, and addition is 2g～300g/l.
7, the wine of interpolation pycnogenols according to claim 5 is characterized in that: during system dry type grape wine, add glycerine as seasonings, add-on 1.0～g/l.
8, the wine of interpolation pycnogenols according to claim 5 is characterized in that: during system half-dry type grape wine, add honey, as seasonings, add-on is 2～20g/l to one or more of sucrose or Xylitol as seasonings.
9, the wine of the former colored cream element of interpolation according to claim 5 is characterized in that: during system semi-sweet grape wine, add honey, one or more of sucrose or Xylitol are as seasonings, and add-on is 2～60g/l.
10, the wine of interpolation pycnogenols according to claim 5 is characterized in that: when making sweet type red wine, add honey, one or more of sucrose or Xylitol are as seasonings, add-on 4g～300g/l.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410019180 CN1219869C (en) | 2004-05-09 | 2004-05-09 | Protoanthocyanin adding wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410019180 CN1219869C (en) | 2004-05-09 | 2004-05-09 | Protoanthocyanin adding wine |
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| CN1570073A true CN1570073A (en) | 2005-01-26 |
| CN1219869C CN1219869C (en) | 2005-09-21 |
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| CN 200410019180 Expired - Fee Related CN1219869C (en) | 2004-05-09 | 2004-05-09 | Protoanthocyanin adding wine |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102424772A (en) * | 2011-12-16 | 2012-04-25 | 陈永生 | Grape wine and production method thereof |
| CN102433236A (en) * | 2012-01-06 | 2012-05-02 | 杨琳 | Method for making proanthocyanidin-rich wine and product thereof |
| CN101633873B (en) * | 2009-08-25 | 2012-07-18 | 天津市尖峰天然产物研究开发有限公司 | Grape wine added with procyanidin B2 and preparation method |
| CN103160414A (en) * | 2013-03-13 | 2013-06-19 | 刘治国 | Wine with procyanidine and production method thereof |
| CN103476917A (en) * | 2010-11-29 | 2013-12-25 | 高思 | Grape wine of nutritional enhancement |
| CN105018314A (en) * | 2015-08-06 | 2015-11-04 | 墨江地道酒业有限公司 | Purple rice wine rich in anthocyanidin and preparation method thereof |
| CN105255641A (en) * | 2015-11-11 | 2016-01-20 | 香格里拉酒业股份有限公司 | Method for reserving purple highland barley epidermis color in wine making technology |
| CN105796536A (en) * | 2016-04-27 | 2016-07-27 | 刘萍 | Natural health care composition for improving red wine health care function and application thereof to red wine |
| CN108300625A (en) * | 2017-01-11 | 2018-07-20 | 珠海聚焦先导生物研究院有限公司 | A kind of health liquor adjusting female endocrine dyscrasia |
| CN109439480A (en) * | 2018-12-24 | 2019-03-08 | 久为利华（天津）文化发展有限公司 | The preparation of wine of high anthocyanidin content |
| CN111903966A (en) * | 2020-07-23 | 2020-11-10 | 重庆师范大学 | A health product with antioxidant and antiaging effects, and its preparation method |
| CN116042336A (en) * | 2023-03-14 | 2023-05-02 | 西夫拉姆酒业集团有限公司 | Method for brewing grape wine rich in procyanidine |
-
2004
- 2004-05-09 CN CN 200410019180 patent/CN1219869C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101633873B (en) * | 2009-08-25 | 2012-07-18 | 天津市尖峰天然产物研究开发有限公司 | Grape wine added with procyanidin B2 and preparation method |
| CN103476917A (en) * | 2010-11-29 | 2013-12-25 | 高思 | Grape wine of nutritional enhancement |
| CN102424772A (en) * | 2011-12-16 | 2012-04-25 | 陈永生 | Grape wine and production method thereof |
| CN102433236A (en) * | 2012-01-06 | 2012-05-02 | 杨琳 | Method for making proanthocyanidin-rich wine and product thereof |
| CN103160414A (en) * | 2013-03-13 | 2013-06-19 | 刘治国 | Wine with procyanidine and production method thereof |
| CN105018314A (en) * | 2015-08-06 | 2015-11-04 | 墨江地道酒业有限公司 | Purple rice wine rich in anthocyanidin and preparation method thereof |
| CN105255641A (en) * | 2015-11-11 | 2016-01-20 | 香格里拉酒业股份有限公司 | Method for reserving purple highland barley epidermis color in wine making technology |
| CN105796536A (en) * | 2016-04-27 | 2016-07-27 | 刘萍 | Natural health care composition for improving red wine health care function and application thereof to red wine |
| CN108300625A (en) * | 2017-01-11 | 2018-07-20 | 珠海聚焦先导生物研究院有限公司 | A kind of health liquor adjusting female endocrine dyscrasia |
| CN109439480A (en) * | 2018-12-24 | 2019-03-08 | 久为利华（天津）文化发展有限公司 | The preparation of wine of high anthocyanidin content |
| CN111903966A (en) * | 2020-07-23 | 2020-11-10 | 重庆师范大学 | A health product with antioxidant and antiaging effects, and its preparation method |
| CN116042336A (en) * | 2023-03-14 | 2023-05-02 | 西夫拉姆酒业集团有限公司 | Method for brewing grape wine rich in procyanidine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1219869C (en) | 2005-09-21 |
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Granted publication date: 20050921 Termination date: 20130509 |