CN104962412A - Making method for Maca wine - Google Patents
Making method for Maca wine Download PDFInfo
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- CN104962412A CN104962412A CN201510309588.3A CN201510309588A CN104962412A CN 104962412 A CN104962412 A CN 104962412A CN 201510309588 A CN201510309588 A CN 201510309588A CN 104962412 A CN104962412 A CN 104962412A
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Abstract
The invention relates to the field of wine making, and in particular to a making method for Maca wine. The method mainly includes the steps that smashed Maca powder and grape raw materials are jointly added into a fermentation tank to be fermented, fermentation parameters are adjusted to sufficiently dissolve effective constituents of Maca out in the fermentation process, and finally the Maca wine is obtained. Compared with Maca wine obtained by directly adding the Maca or Maca powder into wine to be soaked in the prior art, the Maca wine obtained in the manner is purer in taste; in addition, the dissolution rate of the effective constituents of the Maca is better, and the health care performance is further strengthened.
Description
Technical field
The present invention relates to wine making field, be specifically related to a kind of agate card preparation of wine.
Background technology
Agate card (Lepidium Meyenii), Spanish translations Maca, annual to 2 years raw Cruciferae Lepidium herbaceous plant, country of origin is Peru, and primary growth is in mountain area, height above sea level about 4000m Andean.Under the positive popularization of Food and Argriculture OrganizationFAO (FAO), become a kind of cash crop, be widely used in medicine and healthcare products.Agate card contains multiple essential amino acid and other nutritive substances, and in agate card, aminoacids content enriches, and have 18 seed amino acids, wherein essential amino acid 8 kinds, content accounts for the 35%-40% of total amino acid.In addition also containing the nutritive substance that VITAMIN, mineral substance, organic acid etc. are favourable to human body.1999, American scientist has found vegetable active composition new containing two classes in agate card, macamides (macamides) He Maka rare (macaenes), and determine that these two kinds of materials have remarkable effect to balanced human's hormone secretion, the natural hormone engine so agate card is otherwise known as.
Agate jig has enhancing energy, raising fertility, improvement function, treatment climacteric syndrome, rheumatism, dysthymia disorders, anemia, and it also has the effects such as anticancer and leukemia in addition.From 2003, China introduced agate card gradually, and extensively plants on Yunnan and other places, and output is more than 500 tons so far.
Agate is stuck in that Peru locality is many to be used as food, and also have part to make Maca wine, this wine comparison is coarse, and local flavor is not enough.In existing agate card grape wine technology, adopt agate card to be fermented into and blend with the grape wine of finished product after drinking, be not grape wine truly, and affect the precipitation of agate card nutritive ingredient; Agate is placed in liquor soak, then agate card effective constituent can be caused to be damaged; Make after agate card is added water agate card slurry again with grape mix-fermented technique, artificial with the addition of external source moisture, affects quality vinous and mouthfeel; Agate card is added secondary fermentation link vinous and carries out Secondary Fermentation, be then unfavorable for the precipitation of agate card nutritive ingredient, cause a large amount of wastes of raw material.Therefore how the available preparation technology of a kind of agate card maturation vinous is provided to become problem demanding prompt solution in prior art in conjunction with existing technique.
Summary of the invention
The present invention is directed to the blank that in prior art, agate card grape wine exists, provide a kind of agate card preparation of wine, the maca powder crushed and grape material mainly together join in fermentor tank by the method ferments, by the adjustment to fermentation parameter, make agate card during the fermentation by abundant for effective constituent stripping, final acquisition agate card grape wine; Adopt the agate card grape wine that obtains in this way and in prior art, Ma Ka or maca powder are directly joined grape wine kind and carry out soaking compared with the agate card grape wine that obtains, taste is better pure, and the effective constituent dissolution rate of agate card is better, health properties is further strengthened.
Concrete technical scheme of the present invention is:
A kind of agate card preparation of wine, comprises process in early stage, Primary Fermentation, secondary fermentation, clarifying treatment and ageing, process in early stage wherein, Primary Fermentation, and secondary fermentation concrete steps are as follows:
(1) process in early stage: carry out cryodrying after the selected cleaning of agate card, after drying terminates, maca powder is broken to more than 60 orders, add in fermentor tank by the maca powder after pulverizing, the massfraction of agate card accounts for 3% ~ 5% of raw material total mass mark;
(2) Primary Fermentation: drop in fermentor tank together by the grape handled well and maca powder raw material, access the Wine-making yeast selected, yeast-inoculated amount is 0.5 ~ 1.0% of karusen weight; Regulate the total pol of raw material at 22 degree, the sulfurous gas of 70mg/L ~ 100mg/L in fermented liquid, will be added simultaneously; Adjust fermentation jar temperature afterwards to ferment at 28 DEG C ~ 32 DEG C, the Primary Fermentation time was at 10 days-15 days;
(3) secondary fermentation: after Primary Fermentation terminates, removed by the grape residue floating on wine liquid surface, enter the secondary fermentation phase, secondary fermentation temperature controls at 10 DEG C ~ 15 DEG C, and fermentation time controls at 72h ~ 120h.
In addition, described clarifying treatment adopts flocculate with chitosan fining process, and concrete steps are as follows:
In the wine liquid that secondary fermentation obtains, add chitosan, chitosan dosage is the 0.05vt% of wine liquid measure, 10 ~ 12 hours time, temperature 10 ~ 15 DEG C;
Wine body can well be made like this to be separated with dregs, also the agate card solid particles sediment of suspension can be made, ensure agate card quality vinous, chitosan has also been deposited to bottom yeast simultaneously simultaneously, after flocculate and clarify, upper strata is clear liquid like this, lower floor is sedimentation products, directly can get clear liquid afterwards and enter ageing step.
Described ageing concrete steps are as follows:
The wine liquid obtained after clarification ageing 2 ~ 3 months at temperature is 5 ~ 10 DEG C, period is interrupted and supplements sulfurous gas, makes content of sulfur dioxide free in wine liquid remain on 50 ~ 100mg/L, carries out the degerming filling i.e. get Ma Ka grape wine of membrane filtration afterwards.
During step (1) process in early stage, described cryodrying is drying treatment 15 ~ 25 hours in cryodrying case, cryodrying case temperature 8 DEG C, humidity 15%RH.
Carry out except above-mentioned process except adopting to the agate card that completely filled fruit is disease-free, also can directly adopt commercially available maca powder as raw material, consumption is identical with above-mentioned consumption;
Described Wine-making yeast is selected from Saccharomyces Cerevisiae in S C203, it is in 200910013681.4 that this yeast saccharomyces cerevisiae has been disclosed in Chinese Patent Application No., why select this primary yeast, be through the experiment of contriver's long felt, preferably to come from numerous yeast saccharomyces cerevisiaes, this yeast can bear alcohol and the acid of high density, fermentation period shortens 15% ~ 20% compared with during other yeast fermentation agate card grape mixed solutions, and in agate card grape mixed liquor environment well-grown, fermentation capacity is strong, the final grape wine excellent taste obtained;
And in order to ensure that agate card alcoholic strength vinous is 12 °, the total pol of raw material before Primary Fermentation fermentation should be 22 degree.The surveying instruments such as saccharometer generally can be utilized to measure the pol of fermentation liquid, and pol is lower than supplementing sucrose during above-mentioned standard;
Simultaneously in order to adapt to the fermenting raw materials requirement of agate card and grape mixing, temperature and time when contriver have chosen above-mentioned Primary Fermentation and the yeast saccharomyces cerevisiae of correspondence, like this while guarantee yeast maximum activity, be beneficial to the abundant precipitation of various effective constituent in agate card, the fermentation period time of technique initialization, the grape mix-fermented liquid of agate card can be made fully to ferment.And compared with soaking wine of the prior art, just maca powder is added wherein at lord ferment period, can overcome infusion method effective constituent amount of precipitation very few, and affect the drawback of grape wine appearance luster and mouthfeel, the agate card grape wine quality of acquisition is higher; And with only add the prior art of maca powder in secondary fermentation compared with, the present invention is owing to fermenting with regard to have chosen special yeast saccharomyces cerevisiae at lord ferment period, the vigor of yeast obtains and fully plays, effective constituent in agate card is fully absorbed, and part is difficult to the effect of material through special yeast saccharomyces cerevisiae of absorption, be converted into the absorbable material of human body, really serve the effect of fermentation, therefore than the prior art only adding maca powder in secondary fermentation, have significant progress, and the products taste of final acquisition and effective constituent are far above prior art.
And the parameter that secondary fermentation time control system is above-mentioned, then be beneficial to maca powder residue and yeast sedimentation, grape residue floats on wine liquid surface, and wine liquid is clarified gradually, the abundant fermentation of yeast and the grape mix-fermented mash of agate card can be ensured, can facilitate again follow-up by the lock out operation of wine body and raw material residue.
The agate card grape wine adopting above-mentioned technique to prepare, has following advantage:
1, adopt method agate blocking being become saleratus, ensure that the abundant fermentation of agate card raw material uses, effectively become and fully dissolve;
2, invention greatest feature is that maca powder and grape material add simultaneously and carries out Primary Fermentation, save Production Time, easy operation link, solve the problem that the Secondary Fermentation yeast activity grape wine mouthfeel brought of deficiency and appearance color change, the present invention make agate card grape wine, the sharp order of color and luster coordinate, clarification, glossy, the strong gracefulness of fruital, aroma, wine body is plentiful, has unique agate card local flavor.
3, Ma Ka and grape wine ferment simultaneously and are beneficial to the abundant precipitation of beneficiating ingredient ratio (amino acid, macamides etc.) in agate card, and compare former technique, effective constituent stripping quantity adds 5% to 10%.(specifically seeing the following form)
The content of effective constituent in agate card grape wine
4, production technique provided by the invention defers to traditional processing technology vinous, ensure that quality vinous, adds the effect that agate card not only plays health care, can also improve local flavor vinous, makes grape wine have unique fragrance; More be applicable to suitability for industrialized production, drive wine industry and Ma Ka industry, promote Economic development.
5, the agate card grape wine made, replaces directly taking agate card, allows people while diet, can health care, and safe and effective, suitability is strong.
In sum, adopt the agate card grape wine that obtains in this way and in prior art, Ma Ka or maca powder are directly joined grape wine kind and carry out soaking compared with the agate card grape wine that obtains, taste is better pure, and the effective constituent dissolution rate of agate card is better, health properties is further strengthened, people can be allowed after drinking full of physical strength, spiritual vigorous, and antifatigue, make the mental status that people keeps good.Long-term drinking can improvement function, plays the effect improved the health.Its taste is aromatic, and aftertaste is long, and mouthfeel is soft, ensures that quality vinous simultaneously, also has special acid and the distinctive local flavor of other organic acids in agate card, be applicable to major part drunk by people.
Embodiment
Embodiment 1
A kind of agate card preparation of wine, comprises process in early stage, Primary Fermentation, secondary fermentation, clarifying treatment and ageing, process in early stage wherein, Primary Fermentation, and secondary fermentation concrete steps are as follows:
(1) process in early stage: carry out cryodrying after the selected cleaning of agate card, after drying terminates, maca powder is broken to more than 60 orders, add in fermentor tank by the maca powder after pulverizing, the massfraction of agate card accounts for 3% of raw material total mass mark;
Described cryodrying is drying treatment 15 ~ 20 hours in cryodrying case, cryodrying case temperature 8 DEG C, humidity 15%RH;
(2) Primary Fermentation: drop in fermentor tank together by the grape handled well and maca powder raw material, access the Wine-making yeast SC203 selected, yeast-inoculated amount is 0.5 ~ 0.6% of karusen weight; Regulate the total pol of raw material at 22 degree, the sulfurous gas of 70mg/L ~ 100mg/L in fermented liquid, will be added simultaneously; Adjust fermentation jar temperature afterwards to ferment at 28 DEG C ~ 32 DEG C, the Primary Fermentation time was at 10 days-12 days;
(3) secondary fermentation: after Primary Fermentation terminates, removed by the grape residue floating on wine liquid surface, enter the secondary fermentation phase, secondary fermentation temperature controls at 10 DEG C ~ 13 DEG C, and fermentation time controls at 72h ~ 90h.
Described clarifying treatment adopts flocculate with chitosan fining process, and concrete steps are as follows:
In the wine liquid that secondary fermentation obtains, add chitosan, chitosan dosage is the 0.05vt% of wine liquid measure, 10 ~ 12 hours time, temperature 10 ~ 15 DEG C; After flocculate and clarify, upper strata is clear liquid, and lower floor is sedimentation products, directly can get clear liquid afterwards and enter ageing step;
Described ageing concrete steps are as follows:
The wine liquid obtained after clarification ageing 2 ~ 3 months at temperature is 5 ~ 10 DEG C, period is interrupted and supplements sulfurous gas, makes content of sulfur dioxide free in wine liquid remain on 50 ~ 100mg/L, carries out the degerming filling i.e. get Ma Ka grape wine of membrane filtration afterwards.
Embodiment 2
A kind of agate card preparation of wine, comprises process in early stage, Primary Fermentation, secondary fermentation, clarifying treatment and ageing, process in early stage wherein, Primary Fermentation, and secondary fermentation concrete steps are as follows:
(1) process in early stage: carry out cryodrying after the selected cleaning of agate card, after drying terminates, maca powder is broken to more than 60 orders, add in fermentor tank by the maca powder after pulverizing, the massfraction of agate card accounts for 4% of raw material total mass mark;
Described cryodrying is drying treatment 18 ~ 24 hours in cryodrying case, cryodrying case temperature 8 DEG C, humidity 15%RH;
(2) Primary Fermentation: drop in fermentor tank together by the grape handled well and maca powder raw material, access the Wine-making yeast SC203 selected, yeast-inoculated amount is 0.6 ~ 1.0% of karusen weight; Regulate the total pol of raw material at 22 degree, the sulfurous gas of 70mg/L ~ 100mg/L in fermented liquid, will be added simultaneously; Adjust fermentation jar temperature afterwards to ferment at 28 DEG C ~ 32 DEG C, the Primary Fermentation time was at 12 days-15 days;
(3) secondary fermentation: after Primary Fermentation terminates, removed by the grape residue floating on wine liquid surface, enter the secondary fermentation phase, secondary fermentation temperature controls at 12 DEG C ~ 15 DEG C, and fermentation time controls at 96h ~ 120h.
Described clarifying treatment adopts flocculate with chitosan fining process, and concrete steps are as follows:
In the wine liquid that secondary fermentation obtains, add chitosan, chitosan dosage is the 0.05vt% of wine liquid measure, 10 ~ 12 hours time, temperature 10 ~ 15 DEG C; Upper strata is clear liquid, and lower floor is sedimentation products, directly can get clear liquid afterwards and enter ageing step;
Described ageing concrete steps are as follows:
The wine liquid obtained after clarification ageing 2 ~ 3 months at temperature is 5 ~ 10 DEG C, period is interrupted and supplements sulfurous gas, makes content of sulfur dioxide free in wine liquid remain on 50 ~ 100mg/L, carries out the degerming filling i.e. get Ma Ka grape wine of membrane filtration afterwards.
Embodiment 3
A kind of agate card preparation of wine, comprises process in early stage, Primary Fermentation, secondary fermentation, clarifying treatment and ageing, process in early stage wherein, Primary Fermentation, and secondary fermentation concrete steps are as follows:
(1) process in early stage: carry out cryodrying after the selected cleaning of agate card, after drying terminates, maca powder is broken to more than 60 orders, add in fermentor tank by the maca powder after pulverizing, the massfraction of agate card accounts for 5% of raw material total mass mark;
Described cryodrying is drying treatment 20 ~ 25 hours in cryodrying case, cryodrying case temperature 8 DEG C, humidity 15%RH;
(2) Primary Fermentation: drop in fermentor tank together by the grape handled well and maca powder raw material, access the Wine-making yeast SC203 selected, yeast-inoculated amount is 0.8 ~ 1.0% of karusen weight; Regulate the total pol of raw material at 22 degree, the sulfurous gas of 70mg/L ~ 100mg/L in fermented liquid, will be added simultaneously; Adjust fermentation jar temperature afterwards to ferment at 28 DEG C ~ 32 DEG C, the Primary Fermentation time was at 13 days-15 days;
(3) secondary fermentation: after Primary Fermentation terminates, removed by the grape residue floating on wine liquid surface, enter the secondary fermentation phase, secondary fermentation temperature controls at 10 DEG C ~ 15 DEG C, and fermentation time controls at 72h ~ 120h.
Described clarifying treatment adopts flocculate with chitosan fining process, and concrete steps are as follows:
In the wine liquid that secondary fermentation obtains, add chitosan, chitosan dosage is the 0.05vt% of wine liquid measure, 10 ~ 12 hours time, temperature 10 ~ 15 DEG C; Upper strata is clear liquid, and lower floor is sedimentation products, directly can get clear liquid afterwards and enter ageing step;
Described ageing concrete steps are as follows:
The wine liquid obtained after clarification ageing 2 ~ 3 months at temperature is 5 ~ 10 DEG C, period is interrupted and supplements sulfurous gas, makes content of sulfur dioxide free in wine liquid remain on 50 ~ 100mg/L, carries out the degerming filling i.e. get Ma Ka grape wine of membrane filtration afterwards.
Experimental example
The agate card grape wine that embodiment 1-3 obtains is carried out relevant content detection, and result is as follows:
The content of effective constituent in agate card grape wine
Visible agate card and grape wine ferment simultaneously and are beneficial to the abundant precipitation of beneficiating ingredient ratio (amino acid, macamides etc.) in agate card, compare former technique, effective constituent stripping quantity adds 5% to 10%, and the final agate card grape wine obtained, the sharp order of color and luster coordinate, clarification, glossy, the strong gracefulness of fruital, aroma, wine body is plentiful, has unique agate card local flavor.
Claims (5)
1. an agate card preparation of wine, comprise process in early stage, Primary Fermentation, secondary fermentation, clarifying treatment and ageing, is characterized in that, process in early stage wherein, Primary Fermentation, and secondary fermentation concrete steps are as follows:
(1) process in early stage: carry out cryodrying after the selected cleaning of agate card, after drying terminates, maca powder is broken to more than 60 orders, add in fermentor tank by the maca powder after pulverizing, the massfraction of agate card accounts for 3% ~ 5% of raw material total mass mark;
(2) Primary Fermentation: drop in fermentor tank together by the grape handled well and maca powder raw material, access the Wine-making yeast selected, yeast-inoculated amount is 0.5 ~ 1.0% of karusen weight; Regulate the total pol of raw material at 22 degree, the sulfurous gas of 70mg/L ~ 100mg/L in fermented liquid, will be added simultaneously; Adjust fermentation jar temperature afterwards to ferment at 28 DEG C ~ 32 DEG C, the Primary Fermentation time was at 10 days-15 days;
(3) secondary fermentation: after Primary Fermentation terminates, removed by the grape residue floating on wine liquid surface, enter the secondary fermentation phase, secondary fermentation temperature controls at 10 DEG C ~ 15 DEG C, and fermentation time controls at 72h ~ 120h.
2. agate card preparation of wine according to claim 1, is characterized in that: described clarifying treatment adopts flocculate with chitosan fining process, and concrete steps are as follows:
In the wine liquid that secondary fermentation obtains, add chitosan, chitosan dosage is the 0.05vt% of wine liquid measure, 10 ~ 12 hours time, temperature 10 ~ 15 DEG C.
3. agate card preparation of wine according to claim 1 and 2, is characterized in that: described ageing concrete steps are as follows:
The wine liquid obtained after clarification ageing 2 ~ 3 months at temperature is 5 ~ 10 DEG C, period is interrupted and supplements sulfurous gas, makes content of sulfur dioxide free in wine liquid remain on 50 ~ 100mg/L, carries out the degerming filling i.e. get Ma Ka grape wine of membrane filtration afterwards.
4. agate card preparation of wine according to claim 1, is characterized in that: described Wine-making yeast is selected from Saccharomyces Cerevisiae in S C203.
5. agate card preparation of wine according to claim 1, is characterized in that: described cryodrying is drying treatment 15 ~ 25 hours in cryodrying case, cryodrying case temperature 8 DEG C, humidity 15%RH.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105255646A (en) * | 2015-11-13 | 2016-01-20 | 何奔 | Maca wine and brewing method thereof |
| CN106350399A (en) * | 2016-08-25 | 2017-01-25 | 中博绿色科技股份有限公司 | Wild kiwi fruit/maca health-preserving wine and preparation method thereof |
| CN106987492A (en) * | 2017-06-09 | 2017-07-28 | 袁学军 | A kind of fruit wine and preparation method thereof |
| CN110510270A (en) * | 2019-09-20 | 2019-11-29 | 福建省农业科学院农业工程技术研究所 | A method of preventing the storage system and storaging grape wine of wine oxidation |
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| CN101538516A (en) * | 2009-02-19 | 2009-09-23 | 杨勇武 | Maca grape wine and preparation method thereof |
| CN101550400A (en) * | 2009-01-22 | 2009-10-07 | 李敬龙 | Saccharomyces cerevisiae and screening method and application thereof |
| CN103484281A (en) * | 2013-09-18 | 2014-01-01 | 无锡爱迪信光电科技有限公司 | Method of manufacturing maca wine |
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Patent Citations (5)
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| CN101550400A (en) * | 2009-01-22 | 2009-10-07 | 李敬龙 | Saccharomyces cerevisiae and screening method and application thereof |
| CN101508944A (en) * | 2009-02-19 | 2009-08-19 | 杨勇武 | Vinous liquor and preparation method thereof |
| CN101508945A (en) * | 2009-02-19 | 2009-08-19 | 杨勇武 | Fermented vinous liquor and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255646A (en) * | 2015-11-13 | 2016-01-20 | 何奔 | Maca wine and brewing method thereof |
| CN106350399A (en) * | 2016-08-25 | 2017-01-25 | 中博绿色科技股份有限公司 | Wild kiwi fruit/maca health-preserving wine and preparation method thereof |
| CN106987492A (en) * | 2017-06-09 | 2017-07-28 | 袁学军 | A kind of fruit wine and preparation method thereof |
| CN110510270A (en) * | 2019-09-20 | 2019-11-29 | 福建省农业科学院农业工程技术研究所 | A method of preventing the storage system and storaging grape wine of wine oxidation |
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