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Method for making proanthocyanidin-rich wine and product thereof

A technology for proanthocyanidins and wine, which is applied in the preparation of wine, biochemical equipment and methods, preparation of alcoholic beverages, etc., can solve the problems of increasing the cost of wine, hidden safety hazards, increasing the content of proanthocyanidins in wine, etc. Guaranteed taste effect

Inactive Publication Date: 2012-05-02
杨琳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many sources of proanthocyanidin extracts, and the addition method may bring new safety hazards while increasing the content of proanthocyanidins in wine; and adding expensive and purified proanthocyanidins will greatly increase the cost of wine

Method used

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  • Method for making proanthocyanidin-rich wine and product thereof
  • Method for making proanthocyanidin-rich wine and product thereof

Examples

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example 1

[0021] Example 1: Take 5 tons of Cabernet Sauvignon grape raw materials, crush them, put them into tanks, ferment, separate the pomace and fermentation liquid, age the fermentation liquid to obtain wine liquor, clean the grape seeds obtained by separating the pomace, and add 6 °Continue soaking in the above fermented liquid to obtain proanthocyanidin-rich wine liquid with proanthocyanidin content reaching 200mg / 100ml; use this wine liquid to blend ordinary brewed wine liquid to obtain proanthocyanidin-rich wine with proanthocyanidin content reaching 200mg / 100ml , Filling to get the finished product. The weight-to-volume ratio of the grape seeds to the fermentation broth is 1:3; the separation of the pomace comprises the following steps: separating the pomace from the fermentation broth, drying, blowing out the grape skins, rinsing the grape seeds with clean water, drying, Sterilize the grape seeds for later use. The time for adding the above-mentioned fermented liquid at 6°C ...

example 2

[0022] Example 2: Take 5 tons of Cabernet Sauvignon grape raw materials, crush them, put them into tanks, ferment, separate the pomace and fermentation liquid, age the fermentation liquid to obtain wine liquor, clean the grape seeds obtained by separating the pomace, and add 12 The wine obtained by the above-mentioned aging of ° continues to soak for 5 days (120 hours), and obtains the wine liquid of the concentrated proanthocyanidin in which the content of proanthocyanidin reaches 510mg / 100ml; The wine liquid is blended with the wine liquid) to obtain proanthocyanidin-rich wine in which the content of proanthocyanidin reaches 400mg / 100ml, and the finished product is obtained by filling. The weight ratio of the grape seeds to the fermentation broth is 1:1; the separation of the pomace comprises the following steps: separating the pomace from the fermentation broth, drying, blowing out the grape skins, rinsing the grape seeds with clean water, drying, and Grape seeds are steril...

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Abstract

The invention belongs to the field of an alcohol making technique and a product thereof, particularly the field of a wine making technique and a product thereof. The invention relates to a method for making proanthocyanidin-rich wine, which comprises the following steps: taking grapes as a raw material, crushing, filling into a tank, fermenting, separating skin and residue from the fermentation liquid, and aging the fermentation liquid to obtain the wine liquid. The invention is characterized in that grape seeds obtained after separating skin and residue are cleaned, dried and added into the fermentation liquid which is higher than 6 %vol, or the aged wine is kept soaking until the proanthocyanidin content in the aged wine reaches 300-600mg / ml, thereby obtaining a thick proanthocyanidin wine liquid; and the wine liquid is blended with a commonly brewed wine liquid to obtain the proanthocyanidin-rich wine of which the proanthocyanidin content is up to 200-400mg / 100ml, and the mixture is filled to obtain the finished product. In the wine making process, more proanthocyanidin can be obtained without adding any other substance, and the quality of the wine is enhanced.

Description

technical field [0001] The invention belongs to the field of wine brewing technology and its products, especially the field of wine brewing technology and its products. Background technique [0002] The traditional process of making wine usually includes the following steps: taking grape raw materials, crushing, putting into tanks, fermenting, separating skin marc and fermented liquid, aging, filling, and cellaring. [0003] Existing wine quality standards do not limit the content of proanthocyanidins. According to tests, wines produced by traditional techniques generally contain 120-140mg / 100ml of proanthocyanidins. In the prior art, the purified proanthocyanidins have been added to wine to increase its content and achieve the purpose of health care. However, there are many sources of proanthocyanidin extracts, and the addition method may bring new safety hazards while increasing the content of proanthocyanidins in wine; and adding expensive and purified proanthocyanidins ...

Claims

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Application Information

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IPC IPC(8): C12G1/022
Inventor 杨琳
Owner 杨琳
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