KR101392274B1 - Wine with enhanced resveratrol content and method of manufacturing the same - Google Patents

Abstract

The present invention relates to a wine having increased resveratrol content and a method for producing the same, more specifically, storing grapes at 0 to 10 DEG C for 15 to 25 days; Crushing the stored grapes; And a step of inoculating the broken grapes with a yeast inoculation to produce a resveratrol-enhanced wine.
The present invention has the effect of producing a wine having an increased resveratrol content of 10 times or more, which is a physiologically active substance, by having a storage period in accordance with the set storage temperature and the storage days before fermentation of grapes.

Description

TECHNICAL FIELD The present invention relates to a wine having enhanced resveratrol content and a method for producing the same,

The present invention relates to a wine having enhanced resveratrol content and a process for producing the same.

Grape (Vitis vinifera) is one of the fruits with high sugar and organic acid, unique flavor and taste. It is widely used for fleshy meat, beverage and liquor processing, and is rich in phenolic compounds. . There are about 15 varieties of grapes cultivated in Korea, including Campbell early (63.4%), Jibong (14.4%) and Sheridan (11.8%). The major physiologically active substances of the grape are polyphenol compounds such as cadecin (+) - catechin, epicatechin, procyanidin, viniferin and resveratrol .

Those of Resveratrol (trans-3,5,4-trihydroxystilbene, ₁₄ C H ₁₂ O ₃₎ is antioxidants, such as is present in several areas of the food such as grapes as the material of the stilbene series, fat suppression peroxide and free radicals scavenging function , Anti-inflammatory action such as inhibition of cyclooxygenase, cancer cell growth inhibition and cancer prevention effect, and reduction effect of low density lipoprotein cholesterol. Therefore, studies on resveratrol have been actively conducted (Korean Patent No. 10-0718345, Korean Patent No. 10-1002432, Korean Patent No. 10-0491817, etc.).

However, the content of resveratrol in grapes is so small that it can not reach a few micrograms per gram on a weight basis. Therefore, in order to acquire the resveratrol, the grapes are harvested and then consumed without any treatment, or the grapes are separated into flesh, flesh, seed and pine branches and lyophilized, or the grapes are used as raw materials and ethanol, methanol, After the organic solvent-distilled water solution was added to the suspension, the suspension was treated with an ultrasonic processor for 10 minutes and extracted. In addition, there is a disadvantage in that a large amount of extraction time is required for the extraction by the above-mentioned conventional organic solvent under medium and low temperature conditions, and the extraction time is shortened at a high temperature but there is a high risk of explosion of the organic solvent.

Accordingly, the present inventors have developed functional resveratrol wines using resveratrol-fortified grapes which are well-known physiological functions.

It is an object of the present invention to provide a method for preparing wine by which the grape is stored for a suitable period of time at an appropriate temperature before the wine is prepared, the resveratrol content of the grape is increased, the resveratrol content is increased, and the wine thus produced .

In order to accomplish the above object, the present invention provides a method for storing grapes having enhanced resveratrol content, wherein the grapes are stored at 0 to 10 ° C. The grapes are stored at 4 DEG C for 20 days.

In one embodiment, storing the grapes at 0 to 10 < 0 >C; Crushing the stored grapes; And a step of inoculating yeast into the crushed grapes and fermenting them. The present invention also provides a method for producing resveratrol-enhanced wines. Characterized in that the grape comprises flesh of grape, perilla, seed and cluster branches, characterized in that the step of crushing is carried out by hand, wherein the yeast is selected from the group consisting of Saccharomyces cerevisiae characterized in that cerevisiae, microorganism accession number KCTC12118BP), and the fermentation process is characterized in that the value entry into force, and wherein the step of the fermentation which is conducted at a temperature of 18 to 22 ℃, comprising the fermentation 5 The method according to any one of claims 1 to 3, further comprising the step of pressing the fermented grapes to remove the fermented beans, further comprising the step of fermenting the fermented grapes after the fermented beans are removed And the storing step is performed for 20 days at 4 ° C.

In one embodiment, there is provided a resveratrol-enhanced wine produced by the process described above.

The present invention has the effect of producing a wine having an increased resveratrol content of 10 times or more, which is a physiologically active substance, by having a storage period in accordance with the set storage temperature and the storage days before fermentation of grapes.

FIG. 1 is a graph showing changes in contents of resveratrol and phenol compounds according to containers at an aging temperature of 10 ° C.
FIG. 2 is a graph showing changes in contents of resveratrol and phenol compounds according to containers at an aging temperature of 15 ° C.
3 is a graph showing changes in the contents of resveratrol and phenol compounds depending on the container at an aging temperature of 20 ° C.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Example  1. Establishment of grape processing method

The method of resveratrol was selected by analyzing the content of resveratrol according to the treatment method of grapes. Ultrasonic extraction with ethylacetate for 15 min was adopted as the optimal extraction method.

1-1. By region Resveratrol  Content analysis

The resveratrol content of the grapes was determined by comparing the content of grapes with those of Campbell grapes (Jeonbuk and Gimje) and dividing grapes into pericarp, flesh + peel, flesh + peel + seed and flesh + peel + seed + It was confirmed to be contained in most of the non-edible pea, stem and seed (Table 1). Therefore, considering the characteristics of resveratrol, which dissolves in organic solvents more than water, wine with alcohol content of 12 ~ 14% is more useful for resveratrol than fruit grape.

Grape Resveratrol Content (ug / kg) One pericarp 1504.43 + - 154.6 2 Skin + flesh 217.07 ± 34.19 3 Peel + flesh + seed 510.04 + 30.83 4 Pea + Flesh + Seed + Pine (10%, w / w) 1621.04 + 164.9

1-2. grape Crusher Resveratrol  compare

The resveratrol content of the wine according to the degree of crushing was compared (Table 2). The grape was crushed by hand, 12mesh (1,700um), 16mesh (1,180um) and 20mesh (850um). The grain size of the grape skin was finely divided from the mashed by hand, and the resveratrol content decreased from 136.38 ug / kg to 40 ~ 50 ug / kg as the wine was prepared. Therefore, the wine was handmade by hand.

Shredding method Resveratrol Content (ug / L) One Scraping by hand 136.38 ± 21.52 2 12 Manure on sieve 107.61 + - 15.43 3 Manure on 16 mesh sieve 43.43 + - 8.55 4 20 Manure on sieve 52.28 ± 3.29

1-3. Depending on storage period Resveratrol  content

The content of resveratrol was increased by 10 times to 41,677 ug / L at 20 days from the initial 3,085 ug / L, and then decreased to be lower than the initial value at 40 days (Table 5). After freezing at -20 ℃, the resveratrol contents were analyzed by natural thawing at 33 days and 2,062 ug / L, which was 10 times lower than that of refrigerated storage. Therefore, the grape treated with enhancement showed the highest resveratrol content after storage at 4 ℃ for 20 days.

Storage period (days) Resveratrol Content (ug / L) One 0 3,085 ± 90.25 2 20 41,677 + 817.93 3 33 20,111 ± 964.75 4 40 2,497 ± 110.61

Example  2. Establishment of fermentation conditions

2-1. Comparison of fermentation methods

The wine was prepared by stirring the grapes once a day and fermenting the grapes by immersing them in a fermenting period. The yeast used in the wine is a commercially available dry yeast (Fermivin: Saccharomyces cereviseae , Vision Biochem Co. , Ltd.) was used.

When resveratrol was thawed after cryopreservation and wine was produced, the content of resveratrol was lower than that of the grape wine used before. In the wine with non - treatment grape, the fermentation test showed the highest content and the wine with the treatment wine showed the highest resveratrol content in the immersion fermentation. Phenol compounds showed the highest contents in both fermented and untreated wines (Table 4).

leaven Fermentation method grape Resveratrol content
([Mu] g / L) Phenolic compound content
(mg / L, galic acid) fermi
-vin Political effect C 35.05 ± 0.39 656.41 + - 7.85 T 40.33 + - 0.01 768.40 ± 37.67 Immersion fermentation C 34.53 + - 0.31 595.41 + - 21.70 T 49.39 ± 1.80 616.21 + - 20.24 Shaking fermentation C 25.28 + 0.02 611.10 + - 16.14 T 27.30 ± 0.77 539.16 + 21.97

¹⁾ : untreated grapes

²⁾ : Resveratrol Enhanced Grapes

As a result, the resveratrol content was similar but the high content of polyphenol was selected as the political fermentation method except the shaking fermentation which is high in total acidity and low in redness and yellowness.

2-2. Setting fermentation temperature

The fermentation temperature of the wine was 20 ℃, 25 ℃ and 30 ℃, respectively. The yeast used in the wine was Saccharomyces cerevisiae (Microorganism Accession No. KCTC12118BP).

The resveratrol content was slightly higher than that of the wine using the green apple. As the fermentation temperature of wine increased, the resveratrol content tended to be higher and higher in the treatment than in the control. Phenol compounds were also found to be more than 2 times higher than the previous values, and all of the untreated and treated wines showed the highest contents at 20 ° C (Table 5).

Temperature (℃) grape Resveratrol content
([Mu] g / L) Phenolic compound content
(mg / L, galic acid) 20 C ^{1 )} 90.40 + - 4.75 1965.95 ± 45.8 T ^{2 )} 110.33 + - 20.77 1702.83 + - 47.3 25 C 110.31 + - 19.94 1571.40 ± 50.8 T 143.15 ± 29.83 1585.12 ± 55.7 30 C 136.15 + - 6.29 1959.34 ± 94.1 T 195.32 ± 14.83 1524.02 + - 64.0

¹⁾ : untreated grapes

²⁾ : Resveratrol Enhanced Grapes

The sensory evaluation results are shown in Table 6. In the same yeast wines, 20 ° C fermented wines and 25 ° C fermented wines showed similar scores. Only fermented wines at 30 ° C showed weaker sweetness, higher sourness, bitter taste and bitter taste ( p <0.5). The best overall wine flavor including aroma was 20 ℃ fermented wine, followed by 25 ℃ and 30 ℃ fermented wine ( p <0.1).

Temperature
(° C) grape Sensory evaluation Strength ¹ Preference ² sweetness Sour taste bitter ^* incense Overall rating ^** 20 C ^{1 )} 4.00 ^a ± 1.00 5.67 ^a ± 0.58 6.33 ^a ± 0.58 6.67 ^賊 1.15 6.67 ^a ± 1.53 5.00 ^bcd +/- 1.00 T ^{2 )} 4.67 ^a ± 0.58 6.00 ^a ± 1.00 6.67 ^a ± 0.58 6.33 ^ab ± 1.15 6.67 ^a + 1.15 6.33 ^a ± 0.58 25 C 4.33 ^a + -0.58 5.67 ^a ± 0.58 6.33 ^a ± 0.58 6.33 ^ab ± 1.53 6.33 ^ab ± 0.58 5.33 ^bc + - 0.58 T 4.67 ^a + 1.15 5.67 ^a ± 0.58 6.33 ^a ± 0.58 5.33 ^b + 1.15 6.67 ^a ± 1.53 5.67 ^ab ± 1.53 30 C 3.67 ^a ± 0.58 6.00 ^a ± 1.00 7.00 ^a ± 1.00 7.00 ^a ± 0.00 5.33 ^b + 1.15 4.33 ^d 0.58 T 3.67 ^a ± 0.58 6.00 ^a ± 1.00 7.00 ^a ± 1.00 7.67 ^a ± 0.58 6.33 ^ab ± 0.58 4.67 ^cd ± 0.58

^The average of 9 panelists (9 panelists) was very weak (1, very strong)

² panel 9 people using the 9-point scale (the best 9, the worst 1)

^abc Vertically same alphabets on same line

*: p < 0.05, **: p < 0.01

¹⁾ : untreated grapes

²⁾ : Resveratrol Enhanced Grapes

As a result, the fermentation temperature of 20 ℃ was selected which is stable in alcohol production, high in phenolic compound content, and highly evaluated in overall sensory evaluation as well as aroma.

2-3. During fermentation  Set

In order to establish the optimal fermentation period of wine, grape was squeezed at 7, 10, 15 and 20 days. The differences in physicochemical properties, resveratrol, and polyphenol were compared between the fermentation period and the same fermentation period.

The content of resveratrol was decreased from 432.2 ㎍ / L on the 7th day of fermentation to 15 days after the fermentation, and the highest value was 629.4 ㎍ / L on the 20th day. The treatment wine showed 4,819.6 ㎍ / L and the same level as 4503.8 ㎍ / L on 20th day. Unlike the previous resveratrol content, the value was remarkably increased because the resveratrol content was increased at 4 ℃ after the grape harvest and the grapes used in the fermentation period setting experiment were made wine on the 20th day of low temperature storage. Phenolic compounds decreased with increasing fermentation period in untreated wines, and decreased to 20 days after fermentation (Table 7).

Duration (days) grape Resveratrol content
([Mu] g / L) Phenolic compound content
(mg / L, galic acid) 7 C ^{1 )} 432.2 + - 3.41 2319.97 ± 18.0 T ^{2 )} 4019.4 + - 150.0 2341.53 + - 2.1 10 C 325.3 + - 16.5 2201.98 ± 105.8 T 4831.6 ± 330.5 2354.01 + - 67.0 15 C 329.3 ± 97.7 2092.63 0.0 T 3423.3 ± 131.4 2331.06 + - 61.6 20 C 629.4 ± 19.8 1795.86 ± 21.7 T 4503.8 ± 105.4 2097.81 + - 26.9

¹⁾ : untreated grapes

²⁾ : Resveratrol Enhanced Grapes

The sensory evaluation results are shown in Table 8. Sweetness showed the highest intensity of wine on the 7th day of fermentation and the intensity of sweetness was maintained until 10th day ( P <0.05). Sweetness, especially the sweetness of grapes, not the taste of added sugar, has received a good evaluation. Conversely, the longer the fermentation period, the higher the sour taste was increased ( P <0.001), and the bitter taste and the sour taste intensity were also increased. The wine showed the highest score on the 10th day of fermentation ( P <0.05), and the overall acceptability of the untreated wine was the highest on the 10th day of fermentation and the longer the fermentation period Low scores were obtained ( P <0.01).

term
(Work) grape Sensory evaluation Strength ¹ preference sweetness Sour taste bitter A bitter taste incense Overall rating 7 C ^{1 )} 5.33 ^a + 1.15 5.00 ^c 1.00 5.00 ^b ± 1.73 5.00 ^a ± 2.00 6.67 ^abc + 1.15 6.67 ^a ± 0.58 T ^{2 )} 6.00 ^a ± 1.00 5.00 ^c 1.00 5.00 ^b ± 1.73 5.00 ^a ± 1.00 6.33 ^bc + 1.53 6.67 ^a + 1.15 10 C 5.00 ^賊 1.00 6.00 ^ab ± 1.00 5.00 ^b ± 2.00 4.67 ^a ± 2.08 8.00 ^a ± 0.00 7.00 ^a ± 1.00 T 5.33 ^a + 1.15 5.33 ^bc + 1.15 5.00 ^b ± 2.65 5.00 ^a ± 2.65 7.33 & lt ^{; RTI ID = 0.0 &} gt ^; 6.33 ^ab ± 0.58 15 C 3.67 ^bc + - 0.58 6.67 ^a ± 0.58 6.67 ^賊 0.58 6.33 ^a ± 1.53 6.67 ^abc + 1.53 4.67 ^bc ± 0.58 T 3.67 ^bc + - 0.58 6.33 ^a + 1.15 5.67 ^賊 0.58 5.33 ^a + 1.15 7.00 ^賊 1.00 5.67 [mu] ^Ci 0.58 20 C 3.67 ^bc + 1.15 7.00 ^a ± 0.00 6.67 ^賊 0.58 6.00 ^a ± 0.00 7.00 ^ab ± 0.00 4.33 ^c 1.53 T 3.33 ^c 0.58 7.00 ^a ± 0.00 7.67 ^a ± 0.58 6.67 ^a ± 0.58 5.33 ^c 0.58 4.00 ^c 1.00

^The average of 9 panelists (9 panelists) was very weak (1, very strong)

² panel 9 people using the 9-point scale (the best 9, the worst 1)

^abc Vertically same alphabets on same line

*: P < 0.05, **: P < 0.01, ***: P <

¹⁾ : untreated grapes

²⁾ : Resveratrol Enhanced Grapes

As a result, the alcohol content is maintained and the solid content and the residual sugar content are high, so that the sweetness of the grape itself is maintained, the content of polyphenol compound and resveratrol is high, the content of oxalic acid giving bitter taste is low and the content of organic acid such as tartaric and malic is high and the sensory characteristics The method of squeezing on the 7th day of fermentation was selected.

Example  3. Establishment of ripening conditions

To compare the ripening temperature, container, and duration of wine after removal of wine, wine was prepared in large capacity using 80kg grapes in 120L tank. At aging temperature of 10 ℃, 15 ℃ and 20 ℃, aged containers were changed to oak, stainless steel and glass bottles, and the characteristics of aging period of 10 days, 20 days and 30 days were analyzed. And aging effects were compared.

3-1. 10 ℃ ripening wine

As a result of comparing the effects of stainless steel and glass bottles at a ripening temperature of 10 ° C, it was found that the content of polyphenol and resveratrol gradually decreased with the lapse of time in the case of 10 ° C and stainless steel ripening wine. The polyphenol content was 1100 ~ 1612 (mg / L), which was slightly increased in the 10th day wine than in the 1st day wine, but decreased from the 20th day wine. Resveratrol content tended to decrease rapidly over time. In the case of glassy vinegar, the amount of polyphenol was 1200 ~ 1560 (mg / L), which was not greater than that of the ripened wine in stainless steel and decreased with time. The resveratrol content was rapidly decreased on the 10th day as in the case of stainless steel-ripened wine. On the 30th day, the resveratrol content was found to be larger than the resveratrol content (Fig. 1).

3-2. Wine ripening at 15 ℃

As a result of comparing the effects of oak barrel, stainless steel and glass bottles at aging temperature of 15 ° C, resveratrol content and phenolic compounds in stainless steel and glass bottles of aged wine at 15 ° C gradually decreased And the width of stainless steel was larger than that of stainless steel. It is considered that chromium, which is a strong oxidizing agent coated on stainless steel, reacted with phenol components such as resveratrol of wine and decreased the content. On the contrary, the resveratrol of oak barrel wine showed no change until day 20 but higher than the value confirmed on day 1 on day 30 (FIG. 2).

3-3. 20 ℃ ripening wine

Resveratrol and phenolic compounds of the aged 20 ° C wine tended to decrease gradually as the aging period of both stainless steel and glass bottles increased (FIG. 3).

As a result of the aging test, the alcohol content was maintained at 15 ℃ and 20 days after oak curing. The total acid and pH changes were less, the lightness and redness were the highest, and the polyphenol and resveratrol contents were maintained.

While the present invention has been described with reference to exemplary embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Accordingly, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but that the invention be construed as including all embodiments falling within the scope of the appended claims.

Korea Biotechnology Research Institute KCTC12118BP 20120120

Claims (13)

Storing the Campbell grapes at 0-10 &lt; 0 &gt; C for 15-25 days;
Crushing the stored grapes; And
And inoculating the shredded grapes with Saccharomyces cerevisiae of Accession No. KCTC12118BP to ferment the resulting grape wine with enhanced resveratrol content. delete delete The method according to claim 1,
Wherein the grape comprises the flesh of the grape, the periplasm, the seed and the clods. The method according to claim 1,
Wherein the step of breaking is performed by hand. &Lt; RTI ID = 0.0 &gt; 21. &lt; / RTI &gt; delete The method according to claim 1,
Wherein the resveratrol content in which the fermentation is a static fermentation is enhanced. The method according to claim 1,
Wherein the fermentation step is carried out at a temperature of 18 to 22 占 폚. The method according to claim 1,
Wherein the fermentation step is carried out for 5 to 10 days. The method according to claim 1,
Further comprising the step of compressing the fermented grapes to remove the wax. &Lt; Desc / Clms Page number 19 &gt; 11. The method of claim 10,
Further comprising the step of aging the wine after the step of removing the wine. &Lt; RTI ID = 0.0 &gt; 21. &lt; / RTI &gt; The method according to claim 1,
Wherein the step of storing is carried out at 4 DEG C for 20 days, wherein the resveratrol content is enhanced. A resveratrol enhanced wine produced by the method of any one of claims 1, 4, 5 and 7 to 12.

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