WO2018116153A1

WO2018116153A1 - Additive for an alcoholic drink

Info

Publication number: WO2018116153A1
Application number: PCT/IB2017/058116
Authority: WO
Inventors: Guglielmo Buonamici
Original assignee: Nannini, Roberto; CAPONI, Angelo
Priority date: 2016-12-19
Filing date: 2017-12-19
Publication date: 2018-06-28
Also published as: IT201600128242A1

Abstract

An additive is provided to be added to an alcoholic drink comprising pterostilbene, cyloastragenol, cynarin, cynaropicrin and folic acid.

Description

D E S C RI PTI O N

ADDITIVE FOR AN ALCOHOLIC DRINK

The object of the present invention is an additive for an alcoholic drink of the type specified in the preamble of the first claim.

In particular, the invention relates to an additive to be added to an alcoholic drink and, in particular, to a wine, obtaining a drink with improved properties and, in particular, a wine with improved properties.

As is known, wine is an alcoholic drink obtained by means of a fermentation process, which transforms the grapes (pressed or not) into wine. This process is called vinification.

Various vinification techniques currently exist, including white wine vinification, red wine vinification, vinification with carbonic maceration, with heat or thermovinification, continuous, etc.

The most important of these are surely red-wine and white-wine vinification. Red-wine vinification involves contact between the must and marc with fermentation for 6-10 days, in some cases even forty days. In this case, by exploiting the dissolving action of the alcohol and the temperature (26-30 °C), the colored pigments (anthocyanins) and the tannins in the skin of the grape pass into the must and are then found in the wine after racking. After racking, the solid parts are pressed to recover the part of wine remaining in contact with the skins and then the liquid mass is stored in barrels or barriques where it is refined and aged.

In white-wine vinification, fermentation takes place without contact between the must and marc and therefore, without maceration.

In this case, the first step involves the pressing and, usually, destemming of the grapes. Subsequently, white-wine vinification comprises the draining, in which the must is separated from the skins intended for pressing to recover all of the liquid fractions.

The musts are decanted, filtered and centrifuged to obtain the best clarity and finesse and then stored in barrels where the wine is refined.

During fermentation, the wine is enriched with polyphenolic substances, which are particularly important for human health. Of particular importance among such substances is resveratrol, which, as many studies show, performs various important functions, such as, for example, antioxidant, anti-infective, protection from tumors/cardiovascular diseases, besides promoting the destruction of cancer cells in chemotherapy.

The prior art described above presents a few important drawbacks.

One important drawback is represented by the fact that the content of resveratrol in wine is, on average, equal to 15 mg/l, while the daily dose of resveratrol to be taken is estimated at around 50 mg.

Another drawback lies in the fact that, in order to take the right amount of resveratrol, it would be necessary to drink 3-4 liters of it with serious liver damage or other consequences on human health.

In this situation, the technical task underlying the present invention is to develop an additive to be added to an alcoholic drink with improved properties capable of substantially overcoming the stated drawbacks.

Within the scope of said technical task, it is an important object of the invention to obtain an additive in particular an alcoholic drink and, to be precise, a wine capable of guaranteeing the correct intake of resveratrol without involving the need to drink elevated quantities of such alcoholic drink. Consequently, an important object of the invention is to have an additive and thus a wine or another alcoholic drink characterized by particular medical properties, which is, above all, completely natural.

The technical task and specified objects are achieved by an additive to be added to an alcoholic drink, as claimed in the appended Claim 1 .

Preferred embodiments are highlighted in the subclaims.

In the present document, when measurements, values, shapes and geometrical references (such as perpendicularity and parallelism) are associated with words, such as "approximately" or other similar terms, such as "practically" or "substantially", they are to be understood as except for errors of measurement or inaccuracies resulting from production and/or manufacturing errors and, above all, except for a slight divergence from the value, measurement, shape or geometrical reference with which it is associated. For example, if such terms are associated with a value, they preferably indicate a divergence of no more than 10% of the same value.

The additive is to be added to an alcoholic drink obtaining a drink with improved properties. In particular, it is to be added to a wine obtaining a wine with improved properties.

The alcoholic drink and, in particular, the wine with improved properties can comprise said additive.

The additive can comprise one or more active ingredients and, specifically, phytocomplexes of vegetable origin, in other words contained in vegetable extracts of which a few extraction methods are illustrated by way of example. The additive 1 is thus advantageously a plant.

The additive can comprise resveratrol. Resveratrol has an anti-infective action and, thanks to a chemical structure similar to that of diethylstilbestrol, simil-estrogenic activity, which allows it to bond and activate receptors for estrogen.

Resveratrol can be contained in extracts of Polygonum cuspidatum (a perennial herbaceous plant belonging to the Polygonaceae family). Alternatively, resveratrol can be contained in extracts of Vitis vinifera (in other words the common vine or Euroasiatic vine) or in other elements, such as peanuts or fruits, such as papaya.

The additive comprises pterostilbene (4-hydroxy-3.5-dimethoxystilbene) and, preferably, pterostilbene in the trans form.

Such pterostilbene can be contained in extracts of Polygonum cuspidatum or Vitis vinifera or in bilberry. It is preferably contained in extracts of Polygonum cuspidatum.

Chemically, pterostilbene is similar to resveratrol and, like it, it belongs to the group of phytoalexines. It is thus a polyphenol deriving from the methylated form of resveratrol.

Pterostilbene has greater bioactivity (especially in the trans form), increased resistance to degeneration and elimination, a reduced glucuronation and sulfation speed, from which its half-life is about seven times greater than that of resveratrol. It therefore performs anti-inflammatory, anti-neoplastic and antioxidant functions.

It is highlighted how resveratrol and pterostilbene are characterized by an antioxidant and anti-inflammatory synergy thanks to their ability to receive and neutralize oxidizing particles and free radicals generated by the lipid metabolism and protect the complex of antioxidant vitamins of the organism from degeneration, also reducing the harmful effect of various heavy metals.

Also note that another beneficial effect of such phytoalexines is the apoptosis of tumor cells preventing their proliferation.

Resveratrol and pterostilbene can preferably be both in the aforesaid extracts of Polygonum cuspidatum or Vitis vinifera. More preferably, they are both present in extracts of Polygonum cuspidatum.

The extraction of pterostilbene and opportunely resveratrol can be carried out with a method, opportunely chosen from reflux extraction of the Soxhlet type, with ultrasounds or supercritical gases, and the addition of sulfur dioxide as a co- solvent. Said extraction is preferably carried out using the Soxhlet method, known in itself, by reflux with methanol.

Such method can include, in order: fermentation and hydrolysis of the grape of Vitis vinifera, to which a yeast is added, opportunely of the Saccharomycetaceae family (such as Saccharomyces cerevisiae) and preferably working at pH 7 and for about 4 days; rotating evaporation to eliminate the solvent from the solution obtained above; Soxhlet extraction, heating until the methanol boils, which is then extracted.

Based on the above, the additive can comprise extracts of Polygonum cuspidatum or, alternatively, of Vitis vinifera. The additive can preferably comprise extracts of Polygonum cuspidatum obtainable with an aforesaid method for extracting pterostilbene and resveratrol.

The content of extracts of Polygonum cuspidatum is opportunely almost lower than 10 g/l and, in particular, substantially comprised between 0.2 g/l and 5 g/l (g/l, as can be easily deduced by a person skilled in the art, here, as in the rest of the document, it indicates the gram ration of extract in a liter of alcoholic drink with the addition of the additive).

The content of extracts of Vitis vinifera is opportunely substantially lower than 10 g/l and, in particular, substantially comprised between 0.2 g/l and 5 g/l.

The additive can comprise the molecular complex TA-65 and, specifically, cycloastragenol characterized by important actions, such as, for example, an immunostimulating, adrenocortical, anti-aging action.

It can opportunely be contained in extracts of Astragalus membranaceus, a perennial plant of the Fabaceae (Leguminous) family. Specifically, the additive can comprise extracts of the rhizogenic apparatus of Astragalus membranaceus, in other words extracts deriving from the root apparatus of Astragalus. More specifically, the content of extracts of Astragalus is substantially comprised between 0.5 g/l and 50 g/l and, preferably between 2 g/l and 30 g/l.

The content of extracts of Astragalus is substantially greater and, specifically, at least equal to 5 times the content of extracts of Polygonum cuspidatum.

The extracts of Astragalus can be obtained by means of an extraction process including, in order: drying of the Astragalus, grinding, sieving and titration of the single phytocomplexes.

Besides cycloastragenol, such extracts comprise saponins and flavones advantageous for the organism. Specifically, they comprise triterpenic saponins (such as Astragalosides l-VIII, acetyl-astragaloside I, soyasaponin I, Acetyl, astragalosides l-VI, astragaloside VII neutral); cycloastragenol; flavonoids (such as isoflavones (calycosin, formononetin) and isoflavones (isomucronulatol)); pterocarpans (9-methoxyl-nissolin); polysaccharides (Astragalans I, II, III, alpha- 1 -4-gluc. :MW36.300, Astraglucans 1 ,2,3 alpha-1 -4, alpha-1 -6-gluc); Astraheterosaccharides 1 ,2 galacturon/ Glucuron. Acid, rha, glue, ara AMem-P (galacturon.acid, ara, gala, rha, Biogenic amines, Betaine, choline, y- aminobutyric acid GABA); and biogenic amines, Betaine, choline, y - aminobutyric acid (GABA).

Cycloastragenol

Opportunely the additive can comprise chlorogenic acid specifically contained. The chlorogenic acid can be present in the extracts of Moringa oleifera (a plant belonging to the Moringaceae family), coffee, green tea, Cynara scolymus, Artemisia bamboo.

The additive can comprise extracts of Moringa oleifera and, to be precise, extracts of Moringa oleifera leaves. The content of extracts of Moringa oleifera can substantially be lower than 2 g/l and, specifically, substantially comprised between 0.1 g/l and 0.5 g/l.

The extracts of Moringa oleifera can be obtained by means of an extraction process including, in order: drying of the Moringa oleifera, grinding, sieving and titration of the single phytocomplexes.

Besides chlorogenic acid, such extracts of Moringa oleifera have an elevated content of proteins, vitamin A and C and potassium. They also comprise elevated levels of anti-oxidants (to be precise forty-six anti-oxidants), noteworthy of which are zeatin, quercetin, beta-sitosterol, caffeoylquinic acid and kempferol.

The additive comprises cynarin opportunely present in extracts of Cynara scolymus preferably dried or in licorice or in the milk thistle.

The extracts of Cynara scolymus can be obtained by means of an extraction process including, in order: drying of the Cynara scolymus, grinding, sieving and titration of the single phytocomplexes.

Cynarin has a hypocholesterolemic action. The additive can comprise cynaropicrin opportunely contained in extracts of Cynara scolymus, preferably dried, or in licorice or in the milk thistle.

Cynaropicrin is suitable for increasing choleresis by means of a synergic action with the organic acids. It also has a lipid-lowering effect by means of increasing the apolipoprotein cellular receptors A1 and A2 by the liver and, consequently, HDL.

The additive can comprise extracts of Cynara scolymus, opportunely dried, comprising, besides cynarin and cynaropicrin, polyphenols, polyacetals, sterols, organic acids, mineral salts and aromatic volatile components, organic acids and polyphenols represented by 5-caffeoylquinic acid and, especially, sesquiterpene lactones.

The content of extracts of Cynara scolymus can be substantially lower than 5 g/l and, to be precise, substantially comprised between 0.1 g/l and 2 g/l.

The content of extracts of Cynara scolymus is almost lower and, specifically, no higher than 50% of the content of extracts of Polygonum cuspidatum.

The additive comprises folic acid (vitamin B9) suitable for reducing homocysteine and thus controlling the level of homocysteine.

Folic acid is present in extracts of Medicago sativa, a herbaceous plant, also called alfalfa or Lucerne, belonging to the Fabaceae (or Leguminous) family. It can be present in extracts of broadleaf lettuce, wheat germ, soya, brewer's yeast. Extracts of Medicago sativa can be obtained by means of an extraction process including, in order: drying of the Medicago sativa, grinding, sieving and titration of the single phytocomplexes.

Since the extracts of Medicago sativa are also rich in phytocomplexes, isoflavones, polycosanols, saponins, opportunely, triterpenoid and folic acid they also have anti-cholesterolemic and hypocholesterolemic effects of anti- thrombosis.

The additive can comprise coenzyme Q10, also called ubiquinone or vitamin Q, opportunely derived from extracts of Glycine max, commonly called soya, preferably non GMO. Specifically, such extracts can be obtained with a method described above for extracting pterostilbene and opportunely resveratrol.

Alternatively, coenzyme Q10 can be contained in extracts of wheat germ or aloe Vera.

Coenzyme Q10 presents a structure similar to vitamin K and vitamin E and it is characterized by a powerful scavenger and antioxidant action.

The additive can comprise extracts of Medicago sativa whose content can be almost lower than 5 g/l and, to be precise, substantially comprised between 0.15 g/l and 2 g/l.

Specifically, the content of Medicago sativa is almost lower than the content of extracts of Polygonum cuspidatum and, in particular, substantially equal to the content of extracts of Cynara scolymus.

The additive can comprise isoflavones opportunely derived from extracts of Glycine max opportunely non GMO. Other vegetable extracts containing isoflavones may include those of alfalfa and red clover (Trifolium pratense). These isoflavones are characterized by a powerful action of reducing cholesterol (specifically LDL), triglycerides and lipids, in other words by a beneficial cardiovascular action.

The extracts of Glycine max comprise isoflavones and coenzyme Q10.

The additive can comprise extracts of Glycine max. The content of extracts of Glycine max can be substantially lower than 5 g/l and, to be precise, substantially comprised between 0.15 g/l and 2 g/l.

Specifically, the content of extracts of Glycine max is substantially lower than the content of extracts of Polygonum cuspidatum and, in particular, substantially equal to the content of extracts of Medicago sativa and, in some cases, of Cynara scolymus.

The additive can comprise kaempferol.

Kaempferol can be contained in extracts of Moringa Oleifera, Aloe vera, Coccinia grandis, Cuscuta chinensis, Euphorbia pekinensis, Glycine max, Hypericum perforatum, Rosmarinus officinalis, Sambucus nigra, Toona sinensis and Ilex. Extraction methods for said plants (see Moringa Oleifera and Glycine max) are described above.

Kaempferol, for example, is extracted in four main steps: phenylalanine (for example, which, as is known, can be derived from Moringa or one or more of the plants described above associated with kaempferol) is converted into 4- coumaroil-CoA, 4-coumaroyl-CoA combines with three molecules of malonyl-coA to form naringenin chalcone (tetrahydroxychalcone) by the action of the enzyme chalcone synthase, Narbonin chalcone is converted into naringenin added to which is a hydroxyl group to form dihydrokaempferol, Dihydrokaempferol has a double bond introduced therein to form kaempferol.

The additive can comprise quercetin.

Quercetin can be contained in extracts of Moringa Oleifera, capers, lovage herb (or lovage), red grapes and red wine, red onions, green tea, blueberry, apples, propolis, celery.

The additive can comprise zeatin.

Zeatin can be found in extracts of Moringa oleifera, corn or in coconut water. The additive can preferably comprise extracts of Polygonum cuspidatum comprising resveratrol and pterostilbene; extracts of Astragalus membranaceus comprising cycloastragenol and, opportunely, the molecular complex TA-65; extracts of Cynara scolymus comprising cynarin and cynaropicrin; extracts of Medicago sativa comprising folic acid and at least one from among extracts of Polygonum cuspidatum comprising resveratrol and pterostilbene and extracts of Vitis vinifera comprising resveratrol and pterostilbene. More preferably, the alcoholic drink and thus, the wine, can comprise extracts of Moringa oleifera. Furthermore, the additive can comprise at least one from among and specifically the complete extracts of Glycine max comprising isoflavones and coenzyme Q10. Additionally, the additive can comprise at least one from among and, specifically, the entirety of kaempferol, quercetin and zeatin.

The alcoholic drink and, in particular, the wine comprise the additive. Specifically, the alcoholic drink and, in particular, the wine have a content of extracts of Polygonum cuspidatum substantially comprised between 0.2 g/l and 5 g/l; extracts of Astragalus substantially comprised between 2 g/l and 30 g/l; extracts of Moringa oleifera substantially comprised between 0.1 g/l and 0.5 g/l; extracts of Cynara scolymus substantially comprised between 0.1 g/l and 2 g/l; extracts of Medicago sativa substantially comprised between 0.15 g/l and 2 g/l; and of said extracts of Glycine max, it is substantially comprised between 0.15 g/l and 2 g/l.

The invention comprises a new method for producing an alcoholic drink and, in particular, a wine described above structurally.

Provided therein, during fermentation, an additive is added to the alcoholic drink, which, as stated above, comprises one or more vegetable extracts, which release their active ingredients and, in particular, phytocomplexes, into the alcoholic drink.

An additive can be added to the alcoholic drink comprising pterostilbene, cycloastragenol, cynarin, cynaropicrin, folic acid and, in some cases, isoflavones and/or coenzyme Q10.

In particular, an additive can be added to the alcoholic drink comprising extracts of Polygonum cuspidatum, which release resveratrol and/or pterostilbene preferably in the trans form.

An additive can be added to the alcoholic drink comprising extracts of Astragalus membranaceus, which release cycloastragenol.

An additive can be added to the alcoholic drink comprising extracts of Moringa oleifera.

An additive can be added to the alcoholic drink comprising extracts of Cynara scolymus, which subsequently release cynarin and/or cynaropicrin into the alcoholic drink and, in particular, into the wine.

An additive can be added to the alcoholic drink comprising extracts of Medicago sativa, which releases folic acid.

An additive can be added to the alcoholic drink comprising extracts of Glycine max, which can subsequently release therein isoflavones and/or coenzyme Q10. Described below is an extraction method, which can be used for most and, specifically, all of the aforesaid plants.

Specifically, extraction is carried out in a liquid phase using hot water. In order to obtain a fluid extract, the use of a percolator is comprised, in which the drug (in other words the plant part being processed, such as the leaf, the root, the flower... ) is put to macerate, covered by the extraction solvent (hot water). In the maceration phase, the drug and solvent are mixed uniformly and left to rest in a closed container, at room temperature, for the time necessary. Finally, the residue is separated from the solvent for filtering. The end result will be a solution with a DER (ratio between the quantity of drug used and the extract obtained) of 1 : 1 . In the dry extract, this ratio is at least 4: 1 and its H2O content no higher than 5% since the liquid is removed from the percolate by vacuum evaporation.

The remaining solid residue is frozen and crushed and then maltodextrin is added (inert support) in order to obtain a dry extract with the desired titer. Extraction using an appropriate solvent results in proportions typical of the constituents characteristic of the raw material.

The invention comprises important advantages.

In fact, by interacting with the alcohol content and/or various active ingredients present in an alcoholic drink, in particular, in the wine, the innovative additive causes an increase in the properties of such drink/wine, such as, for example antioxidant, cardiovascular, DNA regeneration, anti-cancer, anti-phlogistic (antiinflammatory) properties etc.

By adding an additive comprising contents of resveratrol (opportunely much greater than its content in any other known wine), pterostilbene preferably in the trans form, cycloastragenol, cynarin, cynaropicrin and folic acid, the drink, specifically, the wine, has surprisingly beneficial effects for people, as demonstrated by studies and tests carried out by the inventor.

In fact, studies carried out on resveratrol and pterostilbene, especially in the trans form, carried out by the inventor have evidenced their synergic protective action on the cardiovascular system (attributed to their antioxidant properties) and the slowing down of cellular aging. Furthermore, such combined action prevents platelet aggregation inhibiting the synthesis of eicosanoids and acting on the metabolism of the arachidonic acid.

The inventor also showed how such synergic action is intensified by simultaneously adding cycloastragenol, quercetin, zeatin, cynarin, cynaropicrin, chlorogenic acid, kaempferol and/or folic acid.

In fact, cycloastragenol possesses important properties for regenerating damaged DNA. Such action slows down the process of senescence of the cells, promoting the slowing down of cellular aging thanks to the resveratrol and pterostilbene.

Cynarin and cynaropicrin are added to this, performing a hypocholesterolemic and lipid-lowering action respectively, thus improving the protective action of the cardiovascular system and the slowing down of aging carried out by the previous components.

Advantageously, the folic acid, which contains homocysteine present in the blood and which, as is known, represents a cardiovascular risk factor, also adds to the synergic action of the aforesaid active ingredients.

Such beneficial action given by adding resveratrol, pterostilbene, cycloastragenol, cynarin, kaempferol, cynaropicrin and folic acid to the alcoholic drink and, thus, to the wine, can be further increased with the Moringa oleifera, which promotes and intensifies the beneficial effects of such active ingredients and, in particular, the slowing down of cellular aging.

In fact, the extracts of Moringa oleifera significantly increase the levels of antioxidants so it can perform a powerful scavenger action neutralizing the free radicals, which cause oxidative stress. Consequently, such extracts intensify their antioxidant properties and, therefore, the protective action of the cardiovascular system of resveratrol and pterostilbene.

By adding to the drink and, therefore, to the wine, extracts of glycine max, in other words isoflavones and coenzyme Q10, additional beneficial effects and, above all, a greater protective action and increased slowing down of cellular aging can be obtained.

The presence of the chlorogenic acid promotes the action of the resveratrol, pterostilbene and coenzyme Q10 increasing, for example, the antioxidant antiphlogistic action and treating the metabolic syndrome.

In fact, as demonstrated by the inventor, the addition of the isoflavones promotes the aforesaid advantages of the active ingredients described above, determining a significant action in reducing LDL cholesterol and triglycerides, increasing HDL cholesterol.

At the same time, besides having a beneficial cardiovascular effect because of the lowering of the blood pressure, coenzyme Q10 has a powerful scavenger action and thus protects the cellular structures from free radicals.

Finally, it is evidenced how the addition of the substances described in this document do not alter the taste or the aroma of the alcoholic drink and the wine, which thus preserves its original organoleptic characteristics.

Kaempferol can promote the aforesaid elements thanks to its ability to fight leukemia, cancer, diabetes, cardiovascular diseases, bacterial activity, stress (for example oxidative stress). It also has a powerful antioxidant and scavenger action.

Quercetin promotes the action of other active ingredients since it possesses a great antioxidant, anti-phlogistic action (anti-inflammatory) anti-cancer capacity and is an antagonist of intracellular enzymes agonists of inflammation. Zeatin promotes the action of other active ingredients, since it possesses a powerful antioxidant, anti-aging capacity.

Finally, it is evidenced that the present document reports some extractions of part of some plant extracts, which are among the most known.

The invention is subject to variations, which lie within the scope of the inventive concept described in the independent claims and relative technical equivalents. In such scope, all of the details can be replaced with equivalent elements and all materials, shapes and sizes can be used.

Claims

C LA I M S

1. An additive to be added to an alcoholic drink characterized in that it comprises pterostilbene, cycloastragenol, cynarin, cynaropicrin and folic acid.

2. The additive according to claim 1 comprising resveratrol.

3. The additive according to at least one preceding claim comprising extracts of Astragalus membranaceus comprising said cycloastragenol, extracts of Cynara scolymus comprising said cynarin and said cynaropicrin, extracts of Medicago sativa comprising said folic acid and at least one from among extracts of Polygonum cuspidatum comprising said resveratrol and said pterostilbene and extracts of Vitis vinifera comprising said resveratrol and said pterostilbene.

4. The additive according to at least one preceding claim comprising extracts of Moringa oleifera.

5. The additive according to at least one preceding claim comprising isoflavones, coenzyme Q10.

6. The additive according to the preceding claim comprising extracts of Glycine max comprising said isoflavones and said coenzyme Q10.

7. The additive according to at least one preceding claim, wherein the content of said extracts of Glycine max is substantially equal to the content of at least one of extracts of Medicago sativa and extracts of Cynara scolymus.

8. The additive according to at least one preceding claim comprising at least one from among chlorogenic acid, kaempferol, quercetin and zeatin.

9. The additive according to the preceding claim comprising chlorogenic acid, kaempferol, quercetin and zeatin.

10. An alcoholic drink comprising an additive according to at least one preceding claim.

11. The alcoholic drink according to the preceding claim, wherein the content of said extracts of Polygonum cuspidatum is substantially comprised between 0.2 g/l and 5 g/l; the content of said extracts of Astragalus is substantially comprised between 2 g/l and 30 g/l; the content of said extracts of Moringa oleifera is substantially comprised between 0.1 g/l and 0.5 g/l; the content of said extracts of Cynara scolymus is substantially comprised between 0.1 g/l and 2 g/l; the content of said extracts of Medicago sativa is substantially comprised between 0.15 g/l and 2 g/l; and the content of said extracts of Glycine max is substantially comprised between 0.15 g/l and 2 g/l.

12. The alcoholic drink according to at least one claim 10-1 1 , wherein said alcoholic drink is wine.

13. A production method for an alcoholic drink characterized in that during the fermentation of said alcoholic drink, an additive is added to said alcoholic drink comprising pterostilbene, cycloastragenol, cynarin, cynaropicrin and folic acid.

14. The production method according to the preceding claim, wherein said additive comprises at least one from among chlorogenic acid, kaempferol, quercetin and zeatin.

15. The production method for an alcoholic drink according to at least one claim 13-14, wherein said alcoholic drink is wine.