CN103602571B - Maka wine - Google Patents
Maka wine Download PDFInfo
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- CN103602571B CN103602571B CN201310496008.7A CN201310496008A CN103602571B CN 103602571 B CN103602571 B CN 103602571B CN 201310496008 A CN201310496008 A CN 201310496008A CN 103602571 B CN103602571 B CN 103602571B
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Abstract
The Maka wine provided by the invention is prepared by fermentation, freezing and filtering of a mixed wine base formed by a Maca powder, Kaoliang spirit and corn wine. The fermentation comprises a primary fermentation and a secondary fermentation; the secondary fermentation employs low temperature fermentation; and the whole preparation process is simple. The Makalong wine provided by the invention has brownish yellow color, unique fragrance of a pure fermented wine and good mouthfeel. Meanwhile, the wine has nourishing and strengthening effects on human body, endows the body with full physical strength and vigorous spirit, and has effects of building up body and delaying aging after long-term drinking.
Description
Technical field
The present invention relates to a kind of wine, in particular, relate to a kind of Maka wine.
Background technology
Agate card (MACA), the plant on a kind of plateau growing more than Peru Andes district height above sea level four km in South America, belongs to Cruciferae.Originate in the mountain area, Andean of near the peaceful and Pasco of base in the middle part of Peru more than 4000 meters.MACA is rich in high unit nutrient substance, human body is had to the function of nourishing and fit keeping function, the people eaten have full of physical strength, spirit vigorous can not be tired sensation; MACA and can enhance metabolism, renitency promote the sexuality of the mankind and animal, fertility and lactation, and climacterium obstacle can be eliminated, slow down aging, promote brain vigor etc.Nearly ten years, the most noticeable and the most promising healthcare products in World Health product market have been become.And with the combination of Ma Ka and wine, become the developing goal in market especially.
Application number is 201310023410.3, name is called that the Chinese invention patent application of Maca wine discloses a kind of Maca wine, Ma Ka is brewageed into agate card fermented wine, agate card fermented liquid, agate card alcohol liquid, sticky rice wine, large rice wine, Kaoliang spirit, corn wine, wheat wine respectively with glutinous rice, rice, Chinese sorghum, corn, wheat, agate card fermented wine, agate card fermented liquid, agate card alcohol liquid, sticky rice wine, large rice wine, Kaoliang spirit, corn wine, wheat wine are allocated in proportion and make Maca wine respectively again, whole preparation process is complicated.
Summary of the invention
The invention provides a kind of Maka wine, the preparation method of this Maca wine is simple, and mouthfeel is good.
The present invention deal with problems adopt technical scheme be:
One aspect of the present invention provides a kind of Maka wine, this Maka wine by maca powder add in the mixing wine base that Kaoliang spirit and corn wine formed through fermentation, freezing, filter and form.
The content of described maca powder in mixing wine base is 20-35g/L, and the volume ratio wherein mixing Kaoliang spirit and corn wine in wine base is 3:1.
Preferably, the content of described maca powder in mixing wine base is 25-30g/L.
Through fermentation, freezing, filter after the alcoholic strength of the finished product made and Maka wine be 42-45%(v/v).
Another aspect of the present invention provides fermentation, the refrigerating process of Maca wine.Wherein said fermentation comprises primary fermentation and secondary fermentation, comprises and add Yeast fermentation process in primary fermentation; The wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.The whole leavening temperature of primary fermentation remains on 28 DEG C-30 DEG C, and fermentation time is 7-8 days.Secondary fermentation temperature remains on 12 DEG C-18 DEG C, and fermentation time is no less than 20 days.
In primary fermentation process, when the mixing wine base fermentation adding maca powder reaches 7-8% to alcoholic strength (20 DEG C), in mixing wine base, add yeast again proceed fermentation, in mixing wine base per ton, add 250-300g yeast.
Yeast first dissolves in 25 DEG C of-30 DEG C of water and forms aqueous yeast solution before adding mixing wine base, and makes aqueous yeast solution remain on 25 DEG C-30 DEG C placement 30-45min, and wherein the content of yeast in water is 0.5-1g/ml.
Further, while the add-on as far as possible reducing water, also will keep taste, the mouthfeel of wine, the content of preferred yeast in water is 0.6-0.9g/ml.
Secondary fermentation temperature remains on 12 DEG C-16 DEG C, fermentation time 20-25 days.
Described freezing be that wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, the freezing temp in refrigerating process is-5-0 DEG C, freezing time 12-42 days.Freezing object prevents wine from precipitating, and can destroy the activity of yeast residual in wine, prevents growing of bacterium, be convenient to the storage of wine.
Beneficial effect of the present invention: maca powder is added Kaoliang spirit and corn wine formation and mix in wine base and carry out the Maka wine obtained of fermenting, color and luster brown color, not only there is the distinctive aroma of pure fermented wine, and mouthfeel is good.Maca powder add the effect that can have nourishing and fit keeping function to human body, make people full of physical strength, spirit vigorous, quote this Maka wine for a long time, can improve the health, delay senility.
Embodiment
Kaoliang spirit adopts high quality sorghum to be brewing materials, through old old cellar for storing things fermentation, ageing all the year round, the technique brew through a whole set of science, uniqueness, complete, rigorous soaking cooking, diastatic fermentation, distillation storage forms, and has wine body sparkling and crystal-clear mellow, fragrance is long, taste is mellow, and fragrant in taste is long, each taste harmony, just right, the comprehensive individual style of vinosity.And Kaoliang spirit is suitable for soaking medicinal material, to extract the effective constituent of medicinal material, makes medicinal liquor.
Corn wine, take corn as the sweet wine of raw material brew, nutritious, fragrance is refreshing, is a kind of moderate sweet wine.Corn sweet wine outward appearance is orange-yellow, clear, inclusion-free foreign matter, vinosity sweet-smelling, sweet flavor, and wine degree about 15 degree, acidity is less than 0.5.
Maka wine of the present invention, by maca powder add that Kaoliang spirit and corn wine formed to mix in wine base through fermenting, freezing, filter and form.Wherein the content of maca powder in mixing wine base is 20-35g/L, and in mixing wine base, the volume ratio of Kaoliang spirit and corn wine is 3:1.
Preferably, the content of maca powder in mixing wine base is 25-30g/L.
Through fermentation, freezing, filter after the alcoholic strength of the finished product made and Maka wine be 42-45%(v/v).
Below in conjunction with specific embodiment, the present invention is described in further details.
Embodiment 1
Added by maca powder 20kg in mixing wine base that 1000L formed by Kaoliang spirit and corn wine and ferment, wherein this mixing wine base is containing Kaoliang spirit 750L, corn wine 250L.
Wherein fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when wine fermentation reaches 8%(v/v to alcoholic strength (20 DEG C)) time, add yeast 250g and proceed fermentation.Yeast first dissolves in before addition in 28 DEG C of 250ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 28 DEG C of placement 30min.The temperature of whole primary fermentation remains on 30 DEG C, and fermentation time is 7 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 12 DEG C, and fermentation time is 25 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-5 DEG C, freezing time 12 days.
Wine solution after freezing obtains the finished product and Maka wine through filtration, and the alcoholic strength of its Maka wine is 42%(v/v).
Embodiment 2
Added by maca powder 25kg in mixing wine base that 1000L formed by Kaoliang spirit and corn wine and ferment, wherein this mixing wine base is containing Kaoliang spirit 750L, corn wine 250L.
Wherein fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when wine fermentation reaches 7%(v/v to alcoholic strength (20 DEG C)) time, add yeast 300g and proceed fermentation.Yeast first dissolves in before addition in 25 DEG C of 650ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 25 DEG C of placement 40min.The temperature of whole primary fermentation remains on 28 DEG C, and fermentation time is 8 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 18 DEG C, and fermentation time is 20 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is 0 DEG C, freezing time 30 days.
Wine solution after freezing obtains into the finished product and Maka wine through filtration, and the alcoholic strength of its Maka wine is 45%(v/v).
Embodiment 3
Added by maca powder 30kg in mixing wine base that 1000L formed by Kaoliang spirit and corn wine and ferment, wherein this mixing wine base is containing Kaoliang spirit 750L, corn wine 250L.
Wherein fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when wine fermentation reaches 8%(v/v to alcoholic strength (20 DEG C)) time, add yeast 260g and proceed fermentation.Yeast first dissolves in before addition in 30 DEG C of 520ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 30 DEG C of placement 35min.The temperature of whole primary fermentation remains on 30 DEG C, and fermentation time is 8 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 14 DEG C, and fermentation time is 23 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-3 DEG C, freezing time 20 days.
Wine solution after freezing obtains the finished product and Maka wine through filtration, and the alcoholic strength of its Maka wine is 43%(v/v).
Embodiment 4
Added by maca powder 35kg in mixing wine base that 1000L formed by Kaoliang spirit and corn wine and ferment, wherein this mixing wine base is containing Kaoliang spirit 750L, corn wine 250L.
Wherein fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when wine fermentation reaches 8%(v/v to alcoholic strength (20 DEG C)) time, add yeast 270g and proceed fermentation.Yeast first dissolves in before addition in 26 DEG C of 300ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 26 DEG C of placement 45min.The temperature of whole primary fermentation remains on 27 DEG C, and fermentation time is 7 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 15 DEG C, and fermentation time is 24 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-1 DEG C, freezing time 25 days.
Wine solution after freezing obtains the finished product and Maka wine through filtration, and the alcoholic strength of its Maka wine is 42%(v/v).
Embodiment 5
Added by maca powder 27kg in mixing wine base that 1000L formed by Kaoliang spirit and corn wine and ferment, wherein this mixing wine base is containing Kaoliang spirit 750L, corn wine 250L.
Wherein said fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when the Kaoliang spirit wine base fermentation adding maca powder reaches 7%(v/v to alcoholic strength (20 DEG C)) time, add yeast 255g and proceed fermentation.Yeast first dissolves in before addition in 27 DEG C of 425ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 27 DEG C of placement 35min.The temperature of whole primary fermentation remains on 30 DEG C, and fermentation time is 8 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 13 DEG C, and fermentation time is 23 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-2 DEG C, freezing time 35 days.
Wine solution after freezing obtains the finished product and Maka wine through filtration, and the alcoholic strength of its Maka wine is 44%(v/v).
Embodiment 6
Added by maca powder 32kg in mixing wine base that 1000L formed by Kaoliang spirit and corn wine and ferment, wherein this mixing wine base is containing Kaoliang spirit 750L, corn wine 250L.
Wherein fermentation comprises primary fermentation and secondary fermentation, in primary fermentation process, when wine fermentation reaches 8%(v/v to alcoholic strength (20 DEG C)) time, add yeast 285g and proceed fermentation.Yeast first dissolves in before addition in 27 DEG C of 485ml water and forms aqueous yeast solution, and makes aqueous yeast solution remain on 27 DEG C of placement 40min.The temperature of whole primary fermentation remains on 29 DEG C, and fermentation time is 7 days.
After primary fermentation completes, the wine solution of formation after being completed by primary fermentation leaches, and remaining residue carries out secondary fermentation.Secondary fermentation temperature remains on 16 DEG C, and fermentation time is 22 days.Residue has remained seldom after secondary fermentation, decreases the process to residue.
Wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, and the freezing temp in refrigerating process is-4 DEG C, freezing time 42 days.
Wine solution after freezing obtains the finished product and Maka wine through filtration, and the alcoholic strength of its Maka wine is 45%(v/v).
Alcoholic strength described in the present invention all refers to alcoholic strength when 20 DEG C, and the unit of its alcoholic strength is v/v, and Kaoliang spirit and corn wine wine base are commercially available prod, directly buys and obtains.
Claims (8)
1. Maka wine, is characterized in that: by maca powder add in mixing wine base that Kaoliang spirit and corn wine formed through fermentation, freezing, filter and form; Described fermentation comprises primary fermentation and secondary fermentation, comprises and add Yeast fermentation process in primary fermentation, and after the wine solution of formation after being completed by primary fermentation leaches, remaining residue carries out secondary fermentation; The whole leavening temperature of primary fermentation remains on 28 DEG C-30 DEG C, and fermentation time is 7-8 days; Secondary fermentation temperature remains on 12 DEG C-18 DEG C, and fermentation time is no less than 20 days; In primary fermentation process, when the mixing wine base fermentation adding maca powder reaches 7-8% to alcoholic strength, in mixing wine base, add yeast again proceed fermentation, in mixing wine base per ton, add 250-300g yeast.
2. Maka wine as described in claim 1, is characterized in that: the content of described maca powder in mixing wine base is 20-35g/L, and wherein the volume ratio of Kaoliang spirit and corn wine is 3:1.
3. Maka wine as described in claim 2, is characterized in that: the content of described maca powder in mixing wine base is 25-30g/L.
4. as described in claim 1 Maka wine, is characterized in that: through fermentation, freezing, filter after the alcoholic strength of Maka wine made be 42-45%.
5. Maka wine as described in claim 1, it is characterized in that: yeast first dissolves in 25 DEG C of-30 DEG C of water and forms aqueous yeast solution before adding mixing wine base, and make aqueous yeast solution remain on 25 DEG C-30 DEG C placement 30-45min, wherein the content of yeast in water is 0.5-1g/ml.
6. Maka wine as described in claim 5, is characterized in that: the content of yeast in water is 0.6-0.9g/ml.
7. Maka wine as described in claim 1, is characterized in that: secondary fermentation temperature remains on 12 DEG C-16 DEG C, fermentation time 20-25 days.
8. as described in claim 1 Maka wine, is characterized in that: described freezing be that wine solution primary fermentation and secondary fermentation produced respectively carries out freezing, the freezing temp in refrigerating process is-5-0 DEG C, freezing time 12-42 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310496008.7A CN103602571B (en) | 2013-10-21 | 2013-10-21 | Maka wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310496008.7A CN103602571B (en) | 2013-10-21 | 2013-10-21 | Maka wine |
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| Publication Number | Publication Date |
|---|---|
| CN103602571A CN103602571A (en) | 2014-02-26 |
| CN103602571B true CN103602571B (en) | 2015-06-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310496008.7A Expired - Fee Related CN103602571B (en) | 2013-10-21 | 2013-10-21 | Maka wine |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101538516A (en) * | 2009-02-19 | 2009-09-23 | 杨勇武 | Maca grape wine and preparation method thereof |
| CN102367409A (en) * | 2011-09-27 | 2012-03-07 | 无锡爱迪信光电科技有限公司 | Lepidium meyenii kaoliang spirit and preparation method thereof |
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2013
- 2013-10-21 CN CN201310496008.7A patent/CN103602571B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101538516A (en) * | 2009-02-19 | 2009-09-23 | 杨勇武 | Maca grape wine and preparation method thereof |
| CN102367409A (en) * | 2011-09-27 | 2012-03-07 | 无锡爱迪信光电科技有限公司 | Lepidium meyenii kaoliang spirit and preparation method thereof |
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| Publication number | Publication date |
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| CN103602571A (en) | 2014-02-26 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 264000, room 1106 and 6, 1108 Li Feng street, Zhifu District, Shandong, Yantai Applicant after: Maka Wine Co., Ltd Address before: 264000, room 1106 and 6, 1108 Li Feng street, Zhifu District, Shandong, Yantai Applicant before: GOLDEN MANOR MACA WINE CO., LTD. YANTAI |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: APPLICANT; FROM: YANTAI GOLDEN MANOR MACA WINE CO., LTD. TO: MACA LONG WINE INDUSTY CO., LTD. |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150617 Termination date: 20191021 |
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| CF01 | Termination of patent right due to non-payment of annual fee |