CN108587828A - A kind of preparation method of resveratrol red wine - Google Patents
A kind of preparation method of resveratrol red wine Download PDFInfo
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- CN108587828A CN108587828A CN201810241807.2A CN201810241807A CN108587828A CN 108587828 A CN108587828 A CN 108587828A CN 201810241807 A CN201810241807 A CN 201810241807A CN 108587828 A CN108587828 A CN 108587828A
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- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 title claims abstract description 19
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 title claims abstract description 19
- 235000020095 red wine Nutrition 0.000 title claims abstract description 19
- 235000021283 resveratrol Nutrition 0.000 title claims abstract description 19
- 229940016667 resveratrol Drugs 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000219095 Vitis Species 0.000 claims abstract description 50
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 50
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 50
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 50
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 47
- 235000020232 peanut Nutrition 0.000 claims abstract description 47
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 46
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 46
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 46
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 235000014101 wine Nutrition 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 230000000694 effects Effects 0.000 claims abstract description 8
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 6
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 206010023126 Jaundice Diseases 0.000 claims abstract description 4
- 238000005538 encapsulation Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 235000019674 grape juice Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 4
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 230000006378 damage Effects 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 238000007605 air drying Methods 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000015598 salt intake Nutrition 0.000 claims description 2
- 239000007789 gas Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 240000009300 Apodytes dimidiata Species 0.000 description 2
- BSYNRYMUTXBXSQ-UHFFFAOYSA-N Aspirin Chemical compound CC(=O)OC1=CC=CC=C1C(O)=O BSYNRYMUTXBXSQ-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229960001138 acetylsalicylic acid Drugs 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 241000489523 Veratrum Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000489 anti-atherogenic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000001076 estrogenic effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- -1 polyphenol compound Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000024883 vasodilation Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G2200/00—Special features
- C12G2200/05—Use of particular microorganisms in the preparation of wine
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of resveratrol red wine, are related to red wine brewing technology field.It is squeezed including grape juice：It takes new fresh grape that stem is gone to clean, grape jam is obtained to grape treatment with irradiation, crushing in the confined space that temperature is 15 20 DEG C using ultraviolet light；Additive is squeezed the juice：After taking peanut to clean and air-dry, will peanut frying jaundice hair it is fragrant cooling after plus salt and water stir evenly and squeeze the juice to obtain peanut and squeeze the juice；By peanut squeeze the juice be added protease digested to obtain peanut enzymolysis liquid；Pre fermentation：After taking grape jam and peanut to squeeze the juice and stir evenly, add sodium sulfite and grape wine high-activity yeast；It ferments again：Just wine is obtained by filtration in fermented liquid to be transferred in fermentation tank and grape wine high-activity yeast is added；Encapsulation storage：Storage is packed after wine liquid is carried out pasteurize.By the present invention in that being irradiated processing to grape with ultraviolet light, the Resveratrol content in grape is improved, namely improves the health-care efficacy of brewed red wine.
Description
Technical field
The invention belongs to red wine brewing technology fields, more particularly to a kind of preparation method of resveratrol red wine.
Background technology
Resveratrol is a kind of polyphenol compound, most early in 1940 by Japanese from a kind of root of the white black false hellebore of plant
It is isolated.Later, people had also discovered the presence of resveratrol in grape, and being subsequently found in many plants has its body
Shadow, such as mulberry fruit, pomegranate, Cranberry and blueberry.Resveratrol is a kind of natural antioxidant, can reduce blood viscosity,
Inhibit coagulating platelets and vasodilation, keep unobstructed blood, can pre- anti-cancer generation and development, have anti-atherogenic hard
Change and coronary heart disease, ischemic heart disease, the preventive and therapeutic effect of hyperlipidemia.Inhibit the effect of tumour that also there is estrogen-like action, it can
For treating the diseases such as breast cancer.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of resveratrol red wine, pass through.
In order to solve the above technical problems, the present invention is achieved by the following technical solutions：
The present invention is a kind of preparation method of resveratrol red wine, is included the following steps：
Step 1, grape juice squeeze：New fresh grape is taken, stem is gone to clean, drying is anhydrous to epidermis；Use 0.5%-1.5%'s
Alcoholic solution impregnates 0.5-1.5 hours, takes out the grape of immersion；The 5-30 minutes alcoholic solutions to grape epidermis are dried to wave completely
Hair；Grape is irradiated 2-8 hours in the confined space that temperature is 15-20 DEG C using ultraviolet light and is handled；It will be through ultraviolet light
The grape of injury crushes to obtain grape jam；
Step 2, additive are squeezed the juice：The peanut that 2-3 is old is taken, is cleaned after air-drying, is gone with the alcoholic solution of 0.5%-1.5%
Except peanut skin, is crushed after the fragrant cooling of peanut frying jaundice hair that will be left behind and peanut grain is made, salt and water is added to be stirred into flower
Raw grain mixture；It squeezes the juice the peanut grain mixture to obtain peanut again and squeeze the juice；Peanut is squeezed the juice and is placed in 75-85 DEG C of heating water bath 10-
20min takes out cooling, and adjusting pH is 4-8, and protease is added and is digested under conditions of 40-65 DEG C, protease additive amount is
1000-7000U/g takes out after reaction, cooling after boiling water enzyme deactivation 5-10min, centrifugation, and it is peanut enzymolysis to take supernatant
Liquid；Peanut enzymolysis liquid is spare using being freezed under closed container splendid attire 0 DEG C of environment of placement；
Step 3, pre fermentation：After taking grape jam and peanut to squeeze the juice and stir evenly, add the grape of sodium sulfite and 1/4 dosage
Wine high-activity yeast；It ferments 2-7 days under conditions of 25-30 DEG C and obtains zymotic fluid；
Step 4 is fermented again：Obtained filtering fermentation liquor is obtained into just wine, obtained first wine is transferred in fermentation tank simultaneously
The grape wine high-activity yeast of remaining 3/4 dosage is added；It is 20 DEG C -25 DEG C to control fermentation temperature, and fermentation terminates after 20-40 days
Fermentation obtains wine liquid；
Step 5, encapsulation storage：It cools down rapidly, is distributed into the Packaging Bottle by sterilizing after wine liquid is carried out pasteurize,
Obtained bottle of liquor is placed under 0-10 DEG C of light protected environment and is stored.
Further, it is added during the grape in the step 1 crushes and accounts for a concentration of the 10% of grape dosage 15-20%
Glucose solution.
Further, the salt consumption in the step 2 accounts for the 1%-2.5% of peanut weight, the peanut grain mixture
In water additive amount account for the 10-30% of peanut weight.
Further, it is 1 that peanut, which is squeezed the juice with grape jam amount ratio, during step 3 pre fermentation:1-50；The step
During rapid 3 pre fermentation sulfur dioxide gas is passed through into pre-fermented fermentation tank.
Further, the speed that is passed through of the sulfur dioxide gas is 1-3g/s, after being passed through 1-5min, stops being passed through.
Further, grape acid is added in fermentation process again and adjusts PH to 4 for the step 4.
Further, the water is all made of deionized water.
The invention has the advantages that：
The present invention is irradiated processing using ultraviolet light to grape, improves the Resveratrol content in grape,
Improve the health-care efficacy of brewed red wine；The present invention during the fermentation, adds peanut meal enzymolysis liquid, utilizes richness in peanut
Fat oil, amino acid and alkaloid for containing etc. not only solve the shortage problem of nitrogen source in fermentation process, can also increase final production
The nutrition of product improves product special flavour；Contain aspirin component in red wine, contains compound white pear alcohol in peanut, utilize
The mating reaction of aspirin and white pear alcohol, can antithrombotic, ensure cardiovascular unobstructed.
Certainly, it implements any of the products of the present invention and does not necessarily require achieving all the advantages described above at the same time.
Specific implementation mode
Embodiment
The present invention is a kind of preparation method of resveratrol red wine, is included the following steps：
Step 1, grape juice squeeze：New fresh grape 5kg is taken, stem is gone to clean, drying is anhydrous to epidermis；Use 0.5%-
1.5% alcoholic solution impregnates 0.5-1.5 hours, takes out the grape of immersion；It is molten to dry the 5-30 minutes alcohol to grape epidermis
Liquid volatilizees completely；Grape is irradiated 5 hours in the confined space that temperature is 15-20 DEG C using ultraviolet light and is handled；It will be through
The grape of uv damage crushes to obtain grape jam；
Step 2, additive are squeezed the juice：The peanut 1kg that 2-3 is old is taken, is cleaned and is air-dried with the alcoholic solution of 0.5%-1.5%
Afterwards, peanut skin is removed, is crushed after the fragrant cooling of peanut frying jaundice hair that will be left behind and peanut grain is made, add 20g salt and 200g water
It is stirred into peanut grain mixture；It squeezes the juice the peanut grain mixture to obtain peanut again and squeeze the juice；Peanut is squeezed the juice and is placed in 75-85 DEG C
Heating water bath 10-20min takes out cooling, and adjusting pH is 4-8, and protease is added and is digested under conditions of 40-65 DEG C, egg
White enzyme additive amount is 3000U/g, is taken out after reaction, cooling after boiling water enzyme deactivation 5-10min, and centrifugation, it is to spend to take supernatant
Raw enzymolysis liquid；Peanut enzymolysis liquid is spare using being freezed under closed container splendid attire 0 DEG C of environment of placement；
Step 3, pre fermentation：The grape jam and 500g peanuts for taking 4kg are squeezed the juice after stirring evenly, and sodium sulfite and 1/4 are added
The grape wine high-activity yeast of dosage；It ferments 2-7 days under conditions of 25-30 DEG C and obtains zymotic fluid；
Step 4 is fermented again：Obtained filtering fermentation liquor is obtained into just wine, obtained first wine is transferred in fermentation tank simultaneously
The grape wine high-activity yeast of remaining 3/4 dosage is added；It is 20 DEG C -25 DEG C to control fermentation temperature, and fermentation terminates after 20-40 days
Fermentation obtains wine liquid；
Step 5, encapsulation storage：It cools down rapidly, is distributed into the Packaging Bottle by sterilizing after wine liquid is carried out pasteurize,
Obtained bottle of liquor is placed under 0-10 DEG C of light protected environment and is stored.
Preferably, a concentration of 10% grape for accounting for grape dosage 15-20% is added during the grape in step 1 crushes
Sugar juice.
Preferably, during step 3 pre fermentation sulfur dioxide gas is passed through into pre-fermented fermentation tank.
Preferably, the speed that is passed through of sulfur dioxide gas is 1-3g/s, stops being passed through after being passed through 1-5min.
Preferably, grape acid is added in fermentation process again and adjusts PH to 4 for step 4.
Preferably, water is all made of deionized water.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
Particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one implementation of the present invention
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples to close
Suitable mode combines.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to preferably explain the present invention
Principle and practical application, to enable skilled artisan to be best understood by and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (7)
1. a kind of preparation method of resveratrol red wine, which is characterized in that include the following steps：
Step 1, grape juice squeeze：New fresh grape is taken, stem is gone to clean, drying is anhydrous to epidermis；Use the alcohol of 0.5%-1.5%
Solution impregnates 0.5-1.5 hours, takes out the grape of immersion；The 5-30 minutes alcoholic solutions to grape epidermis are dried to volatilize completely；
Grape is irradiated 2-8 hours in the confined space that temperature is 15-20 DEG C using ultraviolet light and is handled；It will be through uv damage
Grape crush to obtain grape jam；
Step 2, additive are squeezed the juice：The peanut that 2-3 is old is taken, is cleaned with the alcoholic solution of 0.5%-1.5% after air-drying, removal flower
Rawhide crushes after the fragrant cooling of peanut frying jaundice hair that will be left behind and peanut grain is made, salt and water is added to be stirred into peanut grain
Mixture；It squeezes the juice the peanut grain mixture to obtain peanut again and squeeze the juice；Peanut is squeezed the juice and is placed in 75-85 DEG C of heating water bath 10-
20min takes out cooling, and adjusting pH is 4-8, and protease is added and is digested under conditions of 40-65 DEG C, protease additive amount is
1000-7000U/g takes out after reaction, cooling after boiling water enzyme deactivation 5-10min, centrifugation, and it is peanut enzymolysis to take supernatant
Liquid；Peanut enzymolysis liquid is spare using being freezed under closed container splendid attire 0 DEG C of environment of placement；
Step 3, pre fermentation：After taking grape jam and peanut to squeeze the juice and stir evenly, add sodium sulfite and the grape wine of 1/4 dosage high
Active dry yeasr；It ferments 2-7 days under conditions of 25-30 DEG C and obtains zymotic fluid；
Step 4 is fermented again：Obtained filtering fermentation liquor is obtained into just wine, obtained first wine is transferred in fermentation tank and is added
The grape wine high-activity yeast of remaining 3/4 dosage；It is 20 DEG C -25 DEG C to control fermentation temperature, and fermentation terminates fermentation after 20-40 days
Obtain wine liquid；
Step 5, encapsulation storage：It cools down rapidly, is distributed into the Packaging Bottle by sterilizing after wine liquid is carried out pasteurize, will
To bottle of liquor be placed under 0-10 DEG C of light protected environment and store.
2. a kind of preparation method of resveratrol red wine according to claim 1, which is characterized in that in the step 1
A concentration of 10% glucose solution for accounting for grape dosage 15-20% is added during crushing in grape.
3. a kind of preparation method of resveratrol red wine according to claim 1, which is characterized in that in the step 2
Salt consumption accounts for the 1%-2.5% of peanut weight, and the water additive amount in the peanut grain mixture accounts for the 10- of peanut weight
30%.
4. a kind of preparation method of resveratrol red wine according to claim 1, which is characterized in that the step 3 is sent out in advance
It is 1 that peanut, which is squeezed the juice with grape jam amount ratio, during ferment:1-50；To pre-fermented fermentation during step 3 pre fermentation
Sulfur dioxide gas is passed through in tank.
5. a kind of preparation method of resveratrol red wine according to claim 1, which is characterized in that the sulfur dioxide gas
The speed that is passed through of body is 1-3g/s, after being passed through 1-5min, stops being passed through.
6. a kind of preparation method of resveratrol red wine according to claim 1, which is characterized in that the step 4 is sent out again
Grape acid is added during ferment and adjusts PH to 4.
7. a kind of preparation method of resveratrol red wine according to claim 1, which is characterized in that the water is all made of
Ionized water.
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| CN201810241807.2A CN108587828A (en) | 2018-03-22 | 2018-03-22 | A kind of preparation method of resveratrol red wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109266497A (en) * | 2018-10-29 | 2019-01-25 | 姚舜 | A kind of wine of the ingredient containing peanut sprout and preparation method thereof |
| CN116855328A (en) * | 2023-08-08 | 2023-10-10 | 广东广味老***酒业有限公司 | Intelligent preparation device and preparation process of health care wine |
| CN116855328B (en) * | 2023-08-08 | 2024-07-16 | 广东广味老***酒业有限公司 | Intelligent preparation device and preparation process of health care wine |
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