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Manufacture process of fortified grape wine

A manufacturing process, wine technology, applied in the field of fortified wine manufacturing process to achieve the effect of good sensory quality

Inactive Publication Date: 2011-11-23
SHANDONG YANTAI AGRI SCHOOL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] At present, there are many kinds of wines, including liqueurs, aromatized wines, etc., but there is no wine with high content of polyphenols and deoxynojirimycin obtained by intensive treatment of grape seeds and mulberry leaves

Method used

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Embodiment Construction

[0030] Further detailed description will be given below in conjunction with the accompanying drawings and embodiments of the present invention.

[0031] The detailed steps are as figure 1 , that is, the grape seeds are air-dried and sorted, and then properly fried at a temperature of 180°C for 5 minutes until the grape seeds have a clear aroma, and then cooled in time to obtain the fried grape seeds. The fried grape seeds are moderately pulverized by a low-temperature micronizer to obtain grape seed powder with a particle size of 60 μm, and then the grape seed powder is subjected to supercritical CO 2 The extraction takes the extraction temperature of 45°C, static extraction time of 60min, extraction pressure of 50MPa and material particle size ≥ 40 mesh as the highest process conditions to remove the grape seed oil and obtain degreased grape seeds under the appropriate conditions. powder, and then micronized to obtain grape seed powder that can be added to wine fermented liq...

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Abstract

The invention discloses a manufacture process of a fortified grape wine, and particularly relates to a manufacture process of a fortified grape wine containing grape seeds and mulberry leaves. The process comprises the following steps: (1) carrying out sorting, frying, pulverization and supercritical CO2 extraction on the grape seeds to remove grape seed oil, and carrying out micropowder treatment; (2) frying the mulberry leaves, pulverizing, and carrying out micropowder treatment; (3) destemming and crushing grape; and (4) separately metering the grape seeds and mulberry leaves treated in the steps (1) and (2), adding to the grape treated in the step (3), fermenting, aging and storing, freezing and stabilizing, and carrying out ultrafiltration to obtain the fortified grape wine. The process has the advantage that the grape wine with good aesthetic quality and fortified polyphenol substances, deoxynojirimycin and other components having certain functions is obtained.

Description

technical field [0001] The invention relates to a manufacturing process of fortified wine, in particular to a manufacturing process of fortified wine containing grape seeds and mulberry leaves. Background technique [0002] Wine is a healthy drink, its main components are water and alcohol, but also contains many nutrients, such as amino acids, minerals and vitamins. "Compendium of Materia Medica" by Li Shizhen, a medical scientist in the Ming Dynasty in my country, records that "wine benefits Qi, regulates the middle, resists hunger and strengthens the will", "warms the waist and kidneys, keeps the color, and resists cold." Modern scientific research results show that wine is rich in polyphenols , such as tannins, flavonols, anthocyanins, etc., so it has certain functions of preventing cardiovascular disease, anti-cancer and anti-oxidation, and because of its bright color, rich aroma and functional components, it can regulate nerves and relieve stress. Stimulates and helps f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 孔维府闫立江李光武俞守能
Owner SHANDONG YANTAI AGRI SCHOOL
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