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Dry high-flavonoid apple wine and preparation method thereof

A flavonoid and cider technology, applied in the field of dry low-type high-flavonoid cider and its preparation

Inactive Publication Date: 2017-08-29
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, due to the excessive pursuit of yield and appearance, some excellent traits such as fruit polyphenols have been gradually eliminated in the long river of history

Method used

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  • Dry high-flavonoid apple wine and preparation method thereof
  • Dry high-flavonoid apple wine and preparation method thereof
  • Dry high-flavonoid apple wine and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0050] The preparation method of 0.5% hydrochloric acid methanol solution: mix 0.5 volume part of 35% concentrated hydrochloric acid with 99.5 volume parts methanol.

[0051] The pectinases used in the examples are all pectinases purchased from Ningxia Hersbit Biotechnology Co., Ltd. The relevant parameters are: solid powder, enzyme activity ≥ 500,000 u / g, and the recommended use condition is "pH3.2- 5.0, 10-50°C". Under the conditions of 50.0°C and pH 3.5, the amount of enzyme that catalyzes the hydrolysis of pectin to generate 1 μg of galacturonic acid in 1 minute is one pectinase activity unit (1u).

Embodiment 1

[0052] Example 1. Acquisition and Identification of Excellent Apple Germplasm 'CSR6R6-888'

[0053] The method for identifying whether an apple plant is R1R1 genotype, R6R6 genotype or R6R1 genotype is as follows: take the apple from the apple plant to be tested, extract the genomic DNA of the apple pulp, use the genomic DNA as a template, and use a primer pair composed of F3 and R3 PCR amplification, then judge the genotype according to the following standards: if the PCR amplification product is a band and is 497bp, the apple plant to be tested is R6R6 genotype; if the PCR amplification product is a band and is 386bp, the apple plant to be tested is R1R1 genotype; if the PCR amplification products are two bands and are 497bp and 386bp respectively, the apple plant to be tested is R6R1 genotype.

[0054] F3 (SEQ ID NO: 1): 5'-GGTGGTCAAAGATGTGTGTTGT-3';

[0055] R3 (SEQ ID NO: 2): 5'-TTTGCCTGCTACCCACTTCA-3'.

[0056] After testing, both 'Red Fuji' and 'Gala' apples were of R...

Embodiment 2

[0100] Embodiment 2, the acquisition of yeast strain

[0101] 1. Domestication and isolation of natural yeast

[0102] When the apples growing on the 'CSR6R6-888' plants are ripe, select good apples in the orchard and bring them back to the aseptic room, cut the peel into small pieces and put them into sterilized test tubes containing juice, and plug them with cotton plugs Place them in a constant temperature incubator at 25-28°C for 5-8 days. Yeast strains were isolated by streaking on plates, and three plates were made for each fermented mash, and cultured in an incubator at 28°C for 3 days. Observe the morphology of the colonies, pick well-separated and typical single colonies from the plate, and inoculate them on the slant of the test tube and the sterilized large test tube of apple juice, and select only 3 A single colony was numbered and marked to indicate the source of the strain. Place the slant of the test tube at 28°C and incubate for 3 days to check whether the b...

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Abstract

The invention discloses dry high-flavonoid apple wine and a preparation method thereof; strong wine base is prepared by: crushing high-flavonoid apples, pulping, sterilizing, adding pectinase, adding Saccharomyces cerevisiae, fermenting, distilling, collecting distillate at 85-95 DEGC until alcohol by volume is 80% and above. The preparation method of the dry high-flavonoid apple wine comprises: (1) mixing 1 part by volume of the strong wine base and 5.5-6.5 parts by volume of mild wine base, allowing standing at 25-45 DEG C for 24-72 hours, allowing standing at 0-4 DEG C for 24-72 hours, and collecting a liquid phase that is raw wine; (2) subjecting the raw wine of step (1) to alternate high and low temperature maturing to obtain the finished wine. The dry high-flavonoid apple wine provided herein has the unique functional health ingredients from apple, such as flavonoids, phenolic acid and minerals, has strong stimulus and strong baijiu taste and has a promising market prospect.

Description

technical field [0001] The invention relates to a dry low-type high-flavonoid cider and a preparation method thereof. Background technique [0002] The degree of wine, also known as alcohol content, refers to the volume percentage of ethanol in wine. If there is no special instruction, it usually refers to the volume percentage of ethanol in wine at 20°C. Alcohol is generally expressed by x%, sometimes also expressed by x% (V / V) or x%vol or x°. An alcohol content of x% means that at 20°C, 100 unit volumes of alcohol contain x unit volumes of ethanol. [0003] Low-alcohol fruit wines, such as dry red wine and dry white wine, contain flavonoids (anthocyanins), essential amino acids and mineral elements and other nutritional and health ingredients. The consumption in China has shown a significant upward trend in recent years. However, low-alcohol fruit wine has low alcohol content and little stimulating effect, and cannot effectively meet the needs of people who are used to d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12G3/04C12R1/865C12H6/02
CPCC12G3/02C12G3/04C12H6/02
Inventor 陈学森左卫芳张天亮鲁墨森张宗营王楠姜生辉房鸿程许海峰王意程毛志泉姜远茂
Owner SHANDONG AGRICULTURAL UNIVERSITY
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