METHOD OF PREPARING EXTRACT FROM PLANT STEVIA REBAUDIANA BERTONI FOR WINEMAKING

winemaking. SUBSTANCE: invention is applicable in production of wines with residual sugar from low-saccharinity grapes. Crushed dry leaves of plant stevia rebaudiana bertoni are digested with 100 ml water per 1 g of dry material. For that, leaves' stock are flooded with cold water, resulting mi...

Full description

Saved in:
Bibliographic Details
Main Authors ERASHOVA L.D, SHAZZO R.I, ZHUKOV A.I, DERGUNOV A.V
Format Patent
LanguageEnglish
Russian
Published 27.05.2001
Edition7
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
OTHER ALCOHOLIC BEVERAGES
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
Online AccessGet full text

Cover

More Information
Summary:winemaking. SUBSTANCE: invention is applicable in production of wines with residual sugar from low-saccharinity grapes. Crushed dry leaves of plant stevia rebaudiana bertoni are digested with 100 ml water per 1 g of dry material. For that, leaves' stock are flooded with cold water, resulting mixture is heated to 100 C and this temperature is maintained for 1 h. Extract is separated and remaining solids are macerated for round-the-clock period with 100 ml 40% ethanol per 1 g of material. The two extracts are combined. Combined extract is compatible with wine in its transparency, color, odor, and taste. Thanks to its dietetic properties, namely lack of sucrose and low caloric value, extract can also be used in production of prevention- and therapy-destination wines. EFFECT: increased degree of isolation of sweetening substances from plants.
Bibliography:Application Number: RU19990105187