CN101508945A - Fermented vinous liquor and preparation method thereof - Google Patents
Fermented vinous liquor and preparation method thereof Download PDFInfo
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- CN101508945A CN101508945A CNA2009100093452A CN200910009345A CN101508945A CN 101508945 A CN101508945 A CN 101508945A CN A2009100093452 A CNA2009100093452 A CN A2009100093452A CN 200910009345 A CN200910009345 A CN 200910009345A CN 101508945 A CN101508945 A CN 101508945A
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Abstract
The invention relates to a method for preparing fermentation Maca wine, which takes ripe fresh Maca and fresh grapes (white grapes or red grapes) as raw materials to be separately fermented and then mixed together. The fresh Maca is crushed to be made into mashed fruit, and the mashed fruit is fermented to be made into Maca liquor stock solution; after stems are removed, the fresh grapes are crushed to be made into mashed fruit, and the mashed fruit is fermented to be made into wine stock solution. According to the volume proportion, 1-40% of Maca liquor stock solution and 99-60% of wine stock solution are blended together to prepare the Maca wine with different sugar contents. After being processed by refrigerating treatment and heat treatment, filtered, sterilized and filled into bottles, the fermentation Maca wine is prepared. The Maca wine prepared by the method maintains the nutrient and health care components of Maca and the grapes, so as to be good for the human body when being drunk in right amount for a long time.
Description
(1) technical field
The present invention relates to a kind of ferment Maca wine and fermentating wine and blend the method for preparation, belong to the wine product field, this method is to be separately fermentation of raw material with agate coffee, grape, blends the processing method of preparation then.
(2) background technology
The international title maca of agate coffee----(formal name used at school LEPIDJUM MEYENII WALP) belongs to Cruciferae separate row Vegetable spp plant.Originate in Peru, be called Peru's genseng or North America genseng by people.Now by the success of Yunnan Province of China Lijing introduction of plant.It grows in height above sea level 3500-4500 rice plateau, the temperature difference big (day and night temperature 30-50 ℃), illumination fully, ultraviolet ray strong, air rarefaction, oxygen shortages, high and cold low temperature, often have in the environment that frost, wind are moistening greatly, rainwater abundant, fertile, the husky property of soil property is loosened.
The nutritive ingredient of agate coffee is very abundant, and protein content is higher than other root class plant, and contains the indispensable VITAMIN of the multiple mankind, mineral substance, amino acid.Its main pharmacology health-care effect is embodied in:
1, physical strength reinforcing, antifatigue.The agate coffee contains rich in amino acid, and rational in infrastructure, and its a high proportion of bad amino acid can improve tiring of plant protein, has the nutritional fortification effect; Contained branched-chain amino acid (leucine, propylhomoserin, Isoleucine) plays an important role at elimination mobility central nerve fatigue and human body fatigue.Contained mineral substance zinc can be regulated the neuro-endocrinology hormone level, strengthens human body anti-fatigue ability at high temperature; 100 gram agate coffees contain 77 milligrams taurine, can promote the digestion of human body to lipid, strengthen myocardial contraction.Contained vitamin B1, B2, linolic acid, linolenic acid, nutritional activities compositions such as sterol can promote each tissue of human body by blood circulation picked-up raw material, strengthen metabolism, guarantee the constant relatively of the inner physico-chemical property of body tissue.
2, endocrine regulation delays senility.The multiple alkaloid component that the agate coffee is contained all has effect to the male still endocrine regulation of female hormone.Contained sterol and saponin(e are as the precursor of multiple hormone, and contained meson oil glycosides and isothiocyanic acid benzyl fat also play a role to endocrine regulation, keep the elderly's endocrine system balance and stability.
3, sexual function improving improves fertility.Agate coffee alkene that the agate coffee contains and agate coffee acid amides two kind of plant active substances all have obvious effect to improving men and women's sexual function, be referred to as by some developed countries " natural vigour ", contained algae resin acid, arginine can effectively improve the quality and the mobility of sperm.Contained phenylalanine,
The precursor substance of delivery signal helps to improve the character amount in the synthetic just sexual function central nervous system of acid and Histidine.Agate coffee alkene and agate coffee acid amides enter the hypothalamus of brain with blood after by human consumption, sexual gland systems such as pituitary gland and ovary and testis, and the hormonal secretion of modulability keeps human body natural's excretory sexual hormoue and returns to normal level.
4, ease off the pressure, alleviate anxiety.Agate coffee extract can directly act on pituitary gland, human body is had adapt to the former state effect, and counter pressure alleviates intense strain, promotes brain power, and it is clear to keep brain, improves insomnia, eliminates tired outly, keeps good muscle power that positive effect is all arranged.
5, the inhibition canceration is antitumor.Contained benzyl meson oil glycosides of agate coffee and the distinctive bioactive ingredients of benzyl isothiocyanic acid are a kind of antimitotic agents, and be to chemocarcinogenesis (comprising lung cancer, bladder cancer, esophagus cancer, cancer of the stomach, intestinal cancer, thyroid carcinoma, leukemia etc.), all inhibited.The contained distinctive plant sterol activeconstituents of agate coffee, teas phenol etc. are also confirmed it is to suppress the antineoplastic active substance of canceration by medical circle.Through scientist's experiment confirm, the effective constituent of edible agate coffee extract, have the effect that strengthens macrophage phagocytic function and improve NK cell activity lipid acid, health nutrient compositions such as contained unsaturated fatty acids, vitamins C, food fibre also can play anticancer auxiliary function effectively.
6, other pharmacology health-care effect of agate coffee
Mineral substance such as A. high-load iron, calcium and rich in protein, amino acid have significant therapeutic effect to anaemia.
B. its abundant plant sterol and its derivative can reduce coronary atherosclerotic heart disease, benign prostatauxe, blood fat reducing effectively significantly.
C. its taurine that contains has anti-insane pain, hypotensive, adjusting irregular pulse, and cardiac function enhancing improves effects such as retinal function and adjusting osmotic pressure.
D. its contained steroid and adrenotrophin class material can be used for the treatment of respiratory system diseases such as asthma.
E. but agate coffee compound product balance human body skin pigment is eliminated the fibrosis scar tissue, recovers beautiful smooth making a breakthrough property of healthy skin effect.
F. its contained active substance and rich nutrient contents can make the human body brain alleviate anoxic, enhance metabolism, and keep resourceful, prevent alcoholism.
(3) summary of the invention
[problem that will solve]
The objective of the invention is to solve owing to agate coffee (annual Gregorian calendar results in 1-February), grape (annual Gregorian calendar results in 9-October), and preserve azymous Sucus Vitis viniferae to bright agate coffee results, cost is higher, and the preservation difficulty.And, adopt this to blend method, can best proportioning ratio blend out the ideal vinous liquor, reach the healthy nutritive value that not only keeps agate coffee and grape, and the mouthfeel harmony.
Technical scheme of the present invention is:
A kind of fermented vinous liquor is by volume blent a kind of technology that forms by Maca wine 1%-40%, grape wine 99%-60%.
With above-mentioned two kinds of fermented wine, by volume ratio blends into the preparation method of a kind of fermented vinous liquor of the present invention, can follow these steps to obtain.
1, preparation fermentation Maca wine.Get the fragmentation of bright agate coffee and make pulp, add sulfurous gas 40mg/L, add sucrose 200-230mg/L, to 5.0-8.0g/L, inoculation yeast is fermented, and brews the fermentation Maca wine into the tartrate acid adjustment.
2, preparation fermentating wine.Get the fragmentation of fresh grape destemming, adopt the existing technology that makes grape wine to brew grape wine into.
Brewing fermentation Maca wine and grape wine, temperature is controlled at 18 ℃-32 ℃ during the fermentation, and the residual sugar during fermentation ends is controlled at≤4g/L.
3, above-mentioned fermented vinous liquor, two kinds of fermented wine are blent the back under 10 ℃-30 ℃ condition, place the fermented vinous liquor that furnishing is dissimilar 1-3 month.
4, the fermented vinous liquor of making by above-mentioned preparation method can be dry type, half-dry type, semi-sweet, sweet type.
Important feature of the present invention is to be blent by the fermented wine that two kinds of fresh fruits are made by fermentation to form.
Adopt fermentation Maca wine and fermentating wine to blend the vinous liquor that forms, have following characteristics:
Color: faint yellow, straw is yellow, pale brown look, light red, bright red, Ruby red, scarlet
Outward appearance: thorough clearly, transparent, glossy
Fragrance: have the grape wine fragrance of pure harmony, agate coffee fragrance.
Physical and chemical index
Embodiment 1: preparation Maca wine, grape wine
A, bright agate coffee are raw material, through sorting, cleaning, pulp is made in fragmentation, adds the sulfurous gas of 40mg//L in pulp, pol transfers to 208g/L with sucrose, with tartrate acidity is transferred to 5.0g/L, add dry yeast and ferment, temperature is controlled at 28 ℃, when pol≤4g/L, separate squeezing, take out wine liquid and mend, store standby (must not be less than 6 months storage period) into Free sulfur dioxide 30-50mg/L.Middle 2 disgorging of wine that change are used scavenging agent (gelatin, bentonite) purifying treatment 15 days, and hot and cold stable through coarse filtration, it is standby to make Maca wine after the smart filter.
B, with the fresh grape is raw material (red grape or Fructus Vins), through sorting, the destemming fragmentation, squeezing obtains Sucus Vitis viniferae, the sulfurous gas mixing in fruit juice that adds 40mg/L, adjust pol to 208g/L (when meeting or exceeding 208g/L as the sugar degree of grape need not with sucrose) with sucrose, the adding dry yeast ferments, and leavening temperature is controlled at 28 ℃ (Fructus Vins is 18 ℃), when pol≤4g/L, separate, take out wine liquid and mend into Free sulfur dioxide 45mg/L, ageing 6 months, ageing are therebetween, remove the wine pin, use scavenging agent (gelatin then, bentonite) purifying treatment is 15 days, again through filtering, freezing, operations such as smart filter, it is standby to make fermentation white wine or red wine.
With Maca wine, grape wine (take white wine or red wine, can produce the vinous liquor of different colours),, be modulated into dry type vinous liquor (pol≤4g/L) in the ratio (by volume) of Maca wine 10%, grape wine 90%.Putting into refrigerated cylinder keeps the wine temperature under-4.5 ℃ to-5 ℃ states about a freezing week.When freezing, the refrigerated cylinder sealing, and fill up sulfurous gas, and note anti-oxygen, with the wine juice after freezing, adopt five road filtration methods to take advantage of the cold winestone that carries out and separate, Sterile Filtration and smart filter, plug is played in bottling thereafter.
Embodiment 2
Adopt volume Maca wine 20%, grape wine 80% (Fructus Vins or red wine), other condition is identical with embodiment 1.
Embodiment 3
Adopt volume Maca wine 30%, grape wine 70% (Fructus Vins or red wine), other conditions are identical with embodiment 1.
Embodiment 4
Adopt volume Maca wine 40%, grape wine 60% (Fructus Vins or red wine), other conditions are identical with embodiment 1.
Embodiment 5
Sophisticated bright agate coffee sorting is cleaned, be broken into pulp, the sulfurous gas mixing that in pulp, adds 40mg/L, with sucrose pol is transferred to 220g/L, with tartrate acidity is transferred to 6.5g/L, adding dry yeast ferments, leavening temperature is controlled at about 28 ℃, when pol drops to this scope of 4.1g/L-12.0g/L, (preferred 8g/L) isolates wine liquid, and in wine liquid, mend Free sulfur dioxide to 45mg/L ageing half a year, tank switching is 2 times during the ageing, removes the wine pin, scavenging agent is with (gelatin then, bentonite) purifying treatment is again through filtering, freezing, it is standby that operations such as coarse filtration are made Maca wine.
With ripe fresh grape (Fructus Vins or red grape), obtain the grape pulp through sorting, destemming fragmentation, squeezing, add sulfurous gas mixing in pulp of 40mg/L, pol is transferred to 220g/L with sucrose, add dry yeast and ferment, leavening temperature is controlled at about 28 ℃.When the pol in the wine liquid drops to this scope of 4.1g/L-12.0g/L, (preferred 8g/L) isolates wine liquid, and in wine liquid, mend Free sulfur dioxide to 30-50mg/L ageing half a year, tank switching is 2 times during the ageing, remove wine mud, with scavenging agent (gelatin, bentonite) purifying treatment 15 days, through thermally-stabilised, that grape wine is made in deepfreeze is stand-by.
With above-mentioned fermented-Maca wine, grape wine by volume the ratio of Maca wine 10%, grape wine 90% blend, placed one month, pass through thermally-stabilised 73 ℃ (2 hours) again, cooling is filtered, and passes through pasteurize again, plug is played in bottling, makes the half-dry type vinous liquor.
Embodiment 6
The Maca wine of making among the embodiment 5 10%, the ratio of grape wine 90% (by volume) are blent, placed one month, with sucrose the vinous liquor of blending is transferred to pol 12.0g/L-50.0g/L (preferred 25g/L), through thermally-stabilised 73 ℃ (1 hour), cold filtration, pasteurize, bottling is played plug and is made the semi-sweet vinous liquor.
Embodiment 7
The Maca wine of making among the embodiment 5 by volume 10%, the ratio of grape wine 90% are blent, placed one month, the pol of the vinous liquor that will blend with sucrose transfers to〉45g/L (preferred 75g/L) through thermally-stabilised 73 ℃ 1 hour, cold filtration, pasteurize, plug is played in bottling, makes sweet type vinous liquor.
Embodiment 8
Adopt volume Maca wine 20%, Fructus Vins or red wine 80%, other condition is identical with embodiment 5, makes the half-dry type vinous liquor.
Embodiment 9
Adopt volume Maca wine 30%, Fructus Vins or red wine 70%, other condition is identical with embodiment 5, makes the half-dry type vinous liquor.
Embodiment 10
Adopt volume Maca wine 40%, Fructus Vins or red wine 60%, other condition is identical with embodiment 5, makes the half-dry type vinous liquor.
Embodiment 11
Adopt volume Maca wine 20%, Fructus Vins or red wine 80%, other condition is identical with embodiment 6, makes the semi-sweet vinous liquor.
Embodiment 12
Adopt volume Maca wine 30%, Fructus Vins or red wine 70%, other condition is identical with embodiment 6, makes the semi-sweet vinous liquor.
Embodiment 13
Adopt volume Maca wine 40%, Fructus Vins or red wine 60%, other condition is identical with embodiment 6, makes the semi-sweet vinous liquor.
Embodiment 14
Adopt volume Maca wine 20%, Fructus Vins or red wine 80%, other condition is identical with embodiment 7, makes sweet type vinous liquor.
Embodiment 15
Adopt volume Maca wine 30%, Fructus Vins or red wine 70%, other condition is identical with embodiment 7, makes sweet type vinous liquor.
Embodiment 16
Adopt volume Maca wine 40%, Fructus Vins or red wine 60%, other condition is identical with embodiment 7, makes sweet type vinous liquor.
The laboratory report of product of the present invention.
| Use object | Number | Use fate | Efficient | Use back effect explanation |
| Tired lassitude | 1680 | 30 | 92.2 | Regain one's strength, Ginseng Extract, recovery youth |
| Stress is big | 230 | 30 | 69.6 | Eliminated pressure, not dejected |
| Female acyesis | 300 | 60 | 66.7 | Strengthened the normal ovulation function of women |
| Menstrual period are irregular | 620 | 30 | 88.7 | Normal menstrual period, cycle stability have been recovered |
| The postmenopausal women syndromes | 340 | 30 | 73.5 | Alleviated menopausal symptoms and the qi and blood worry that has some setbacks |
| Lack sexual desire | 1120 | 30 | 94.6 | Young and middle-aged psychological need and desire have been recovered |
| Man's sperm deficiency | 300 | 60 | 60.0 | Man's sperm count increases, has strengthened Fertility |
| Impotence, early ageing | 470 | 30 | 69.4 | Regenerate virility, improved sexual function |
| Man's climacteric syndrome | 310 | 60 | 77.4 | The youthful vigor that keeps the male sex |
| Sexual dysfunction | 660 | 60 | 75.6 | Men and women's sexual dysfunction, sexual life harmony have been removed |
| Hypertension | 740 | 30 | 70.3 | Get well and normal blood pressure |
| Diabetes | 210 | 60 | 57.1 | Check obtains satisfied control |
| Rheumatosis | 310 | 60 | 82.0 | Ache and fatigue symptom disappears |
| Bronchitis | 130 | 60 | 84.6 | Cough and symptoms of asthma are improved |
| Richets | 160 | 60 | 62.5 | Removed the puzzlement of rickets |
| Anemia | 440 | 60 | 86.4 | Realization enrich blood regulating the qi flowing in the channels, strengthened blood circulation |
| Constipation | 230 | 30 | 62.7 | Remove constipation, normal defecation, get well |
Grape is the plant very useful to human body, and moral character is nontoxic, and its medicines and health protection effect is well-known.
Blending the vinous liquor made from Maca wine, grape wine can effectively fully remain two kinds of materials to the nutritive ingredient that human body has, and is new variety of wineshop family.
Claims (8)
1, a kind of fermented vinous liquor is characterized in that it is to blend with fermentation Maca wine, the fermentating wine of following volume ratio to form:
Fermentation Maca wine 1%-40%
Fermentating wine 99%-60%
Its fermentation Maca wine, fermentating wine prepare by the following method:
Get that the agate coffee cleans, fragmentation is made pulp and fermented, add sulfurous gas 40mg/L, add sucrose, make the sugar degree of agate coffee pulp reach 200-230g/L.Use the tartrate acid adjustment, make pulp acidity reach 5.0-8.0g/L, inoculation yeast is fermented, and leads to the fermentation Maca wine.
Get the fragmentation of grape destemming, make pulp and ferment, add sulfurous gas 40mg/L, add sucrose, make grape pulp sugar degree reach 200-230g/L.Inoculation yeast is fermented, and makes fermentating wine.
2, fermented vinous liquor according to claim 1, wherein the volume proportion of each fermented wine is:
Fermentation Maca wine 10%
Fermentating wine 90%.
3, fermented vinous liquor according to claim 1, wherein the volume proportion of each fermented wine is:
Fermentation Maca wine 20%
Fermentating wine 80%.
4, fermented vinous liquor according to claim 1, wherein the volume proportion of each fermented wine is:
Fermentation Maca wine 30%
Fermentating wine 70%.
5, fermentation Maca wine according to claim 1, wherein the volume proportion of each fermented wine is:
Fermentation Maca wine 40%
Fermentating wine 60%.
6, it is characterized in that according to each described fermented vinous liquor of claim 1---5 leavening temperature is controlled at 18-38 ℃.
Pulp sugar degree≤4g/L when 7, it is characterized in that fermentation ends according to each described fermented vinous liquor of claim 1---5, alcoholic strength 12 degree (allowing ± 1 degree).
8, it is characterized in that according to each described fermented vinous liquor of claim 1--5 fermented vinous liquor of making can be dry type (sugar degree≤4g/L), half-dry type (sugar degree 4.1g/L-12.0g/L), semi-sweet (sugar degree 12.1g/L-45.0g/L), sweet type (sugar degree〉45g/L).
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Cited By (13)
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| CN102604800A (en) * | 2012-03-21 | 2012-07-25 | 郭向阳 | Maca healthcare wine |
| CN103087873A (en) * | 2013-01-22 | 2013-05-08 | 云南会泽铜乡食品酒业有限公司 | Maca wine |
| CN103194353A (en) * | 2013-04-22 | 2013-07-10 | 杨勇武 | Maca wine and preparation method thereof |
| CN103305379A (en) * | 2013-06-09 | 2013-09-18 | 浙江古越龙山绍兴酒股份有限公司 | Functional Maca yellow wine and production process thereof |
| CN103468472A (en) * | 2013-09-23 | 2013-12-25 | 李家民 | Maca fruit wine and preparation method thereof |
| CN104263589A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of maca fermented wine |
| CN104498262A (en) * | 2014-12-26 | 2015-04-08 | 贵州大学 | Fermented maca wine and preparation method thereof |
| CN104673570A (en) * | 2015-02-05 | 2015-06-03 | 栗阳 | Health wine |
| CN104962412A (en) * | 2015-06-08 | 2015-10-07 | 齐鲁工业大学 | Making method for Maca wine |
| CN107557254A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application |
| CN107557255A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of lichee cider and preparation method thereof |
| CN108148703A (en) * | 2018-01-29 | 2018-06-12 | 丽江师范高等专科学校 | The preparation method and its product of maca fermented wine |
| CN109251800A (en) * | 2018-11-14 | 2019-01-22 | 宁夏西夏王葡萄酒业有限公司 | A kind of calcium fruit grape wine brewage-method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102604800A (en) * | 2012-03-21 | 2012-07-25 | 郭向阳 | Maca healthcare wine |
| CN103087873A (en) * | 2013-01-22 | 2013-05-08 | 云南会泽铜乡食品酒业有限公司 | Maca wine |
| CN103194353A (en) * | 2013-04-22 | 2013-07-10 | 杨勇武 | Maca wine and preparation method thereof |
| CN103305379A (en) * | 2013-06-09 | 2013-09-18 | 浙江古越龙山绍兴酒股份有限公司 | Functional Maca yellow wine and production process thereof |
| CN103468472A (en) * | 2013-09-23 | 2013-12-25 | 李家民 | Maca fruit wine and preparation method thereof |
| CN103468472B (en) * | 2013-09-23 | 2014-12-31 | 李家民 | Maca fruit wine and preparation method thereof |
| CN104263589A (en) * | 2014-10-21 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Manufacturing method of maca fermented wine |
| CN104498262A (en) * | 2014-12-26 | 2015-04-08 | 贵州大学 | Fermented maca wine and preparation method thereof |
| CN104673570A (en) * | 2015-02-05 | 2015-06-03 | 栗阳 | Health wine |
| CN104962412A (en) * | 2015-06-08 | 2015-10-07 | 齐鲁工业大学 | Making method for Maca wine |
| CN107557254A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of lichee cider and preparation method and tonifying Qi and blood and anti-oxidant application |
| CN107557255A (en) * | 2016-06-30 | 2018-01-09 | 株洲千金药业股份有限公司 | A kind of lichee cider and preparation method thereof |
| CN107557254B (en) * | 2016-06-30 | 2021-01-26 | 株洲千金药业股份有限公司 | Litchi rose wine, preparation method and application of litchi rose wine in qi and blood tonifying and oxidation resistance |
| CN108148703A (en) * | 2018-01-29 | 2018-06-12 | 丽江师范高等专科学校 | The preparation method and its product of maca fermented wine |
| CN109251800A (en) * | 2018-11-14 | 2019-01-22 | 宁夏西夏王葡萄酒业有限公司 | A kind of calcium fruit grape wine brewage-method |
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Open date: 20090819 |