CN104962412B - A kind of agate card preparation of wine - Google Patents

Abstract

The present invention relates to wine production field, specifically provide a kind of agate card preparation of wine, the maca powder crushed is mainly together added in fermentation tank by this method with grape material is fermented, pass through the adjustment to fermentation parameter, agate card is set during the fermentation to be fully dissolved out active ingredient, it is final to obtain agate card grape wine；Compared with the agate card grape wine obtained in this way carries out the agate card grape wine of immersion acquisition with Ma Ka or maca powder to be added directly into grape wine kind in the prior art, taste is more preferably pure, and the active ingredient dissolution rate of agate card is more preferably, health properties are further strengthened.

Description

A kind of preparation method of Maca wine

technical field

The invention relates to the field of wine brewing, in particular to a preparation method of Maca wine.

Background technique

Maca (Lepidium Meyenii), translated as Maca in Spanish, is an annual to biennial herbaceous plant of the genus Brassicaceae. It is native to Peru and mainly grows in the Andes at an altitude of about 4000m. Under the active promotion of the Food and Agriculture Organization of the United Nations (FAO), it has become a commercial crop and is widely used in medicine and health care products. Maca contains a variety of essential amino acids and other nutrients. Maca is rich in amino acids. There are 18 kinds of amino acids, of which 8 are essential amino acids, accounting for 35%-40% of the total amino acids. In addition, it also contains vitamins, minerals, organic acids and other beneficial nutrients for the human body. In 1999, American scientists discovered that Maca contains two new types of plant active ingredients, macamides and macaenes, and determined that these two substances have a significant effect on balancing the secretion of human hormones, so Maca Card is also known as the natural hormone engine.

Maca can enhance energy, improve fertility, improve sexual function, treat menopausal syndrome, rheumatism, depression, anemia, and it also has anti-cancer and anti-leukemia effects. Since 2003, my country has gradually introduced Maca, and it has been widely planted in Yunnan and other places. So far, the output has exceeded 500 tons.

Maca is mostly used as food in Peru, and some of it is made into Maca wine. This kind of wine is relatively rough and lacks flavor. In the existing Maca wine technology, Maca is fermented into wine and blended with finished wine, which is not wine in the true sense, and affects the precipitation of Maca nutrients; Maca is placed in distilled wine for soaking , it will cause damage to the active ingredients of Maca; the process of adding Maca to water to make Maca pulp and then mixed with grapes for fermentation artificially adds exogenous water, which affects the quality and taste of wine; adding Maca to wine Carrying out secondary fermentation in the post-fermentation link is not conducive to the separation of Maca nutritional components, resulting in a large amount of waste of raw materials. Therefore how to provide a mature and available preparation process for Maca wine in combination with the existing process has become an urgent problem to be solved in the prior art.

Contents of the invention

The present invention aims at the blank of Maca wine in the prior art, and provides a preparation method of Maca wine. The method is mainly to add crushed Maca powder and grape raw materials into a fermenter for fermentation. The adjustment of fermentation parameters makes Maca fully dissolve the active ingredients in the fermentation process, and finally obtains Maca wine; the Maca wine obtained in this way is the same as that in the prior art that Maca or Maca powder is directly added to wine species. Compared with the Maca wine obtained by soaking, the taste is better and purer, and the dissolution rate of the active ingredients of Maca is better, and the health care performance is further strengthened.

Concrete technical scheme of the present invention is:

A method for preparing Maca wine, comprising pre-treatment, main fermentation, post-fermentation, clarification and aging, wherein the specific steps of pre-treatment, main fermentation and post-fermentation are as follows:

(1) Pre-treatment: Maca is selected and cleaned and then dried at low temperature. After drying, Maca is crushed to more than 60 mesh, and the crushed Maca powder is added to the fermentation tank. The mass fraction of Maca accounts for the total mass fraction of raw materials. 3% to 5%;

(2) Main fermentation: Put the treated grapes and maca powder raw materials into the fermenter, insert the selected wine Saccharomyces cerevisiae, and the inoculum amount of yeast is 0.5-1.0% of the weight of the fermented mash; adjust the total sugar content of the raw materials at 22 degrees, and at the same time, 70mg/L~100mg/L of sulfur dioxide should be added to the fermentation broth; then adjust the temperature of the fermenter to ferment at 28℃~32℃, and the main fermentation time is 10 days to 15 days;

(3) Post-fermentation: After the main fermentation, the grape residue floating on the surface of the wine liquid is removed to enter the post-fermentation period. The post-fermentation temperature is controlled at 10°C-15°C, and the fermentation time is controlled at 72h-120h.

In addition, the clarification process adopts the chitosan flocculation clarification method, and the specific steps are as follows:

Adding chitosan to the wine liquid obtained by fermentation, the amount of chitosan is 0.05vt% of the wine liquid, the time is 10-12 hours, and the temperature is 10-15°C;

In this way, the wine body can be separated from the turbidity very well, and the suspended Maca solid particles can also be settled to ensure the quality of Maca wine. At the same time, chitosan can also settle the yeast to the bottom, so that the upper layer is The clear liquid, the lower layer is the sedimentation product, and then the clear liquid can be directly taken into the aging step.

Described aging specific steps are as follows:

The wine liquid obtained after clarification is aged at a temperature of 5-10°C for 2-3 months, during which sulfur dioxide is supplemented intermittently to keep the free sulfur dioxide content in the wine liquid at 50-100 mg/L, and then membrane filtration sterilization filling is carried out That is Maca wine.

The low-temperature drying in the pre-treatment of step (1) is drying in a low-temperature drying oven for 15 to 25 hours, the temperature of the low-temperature drying oven is 8° C., and the humidity is 15% RH.

Except adopting the full and disease-free maca to carry out the above-mentioned treatment, commercially available maca powder can also be directly used as raw material, and the consumption is the same as the above-mentioned consumption;

The wine Saccharomyces cerevisiae is selected from Saccharomyces cerevisiae SC203, which has been disclosed in the Chinese patent application number 200910013681.4. The reason for choosing this yeast is that it was selected from numerous Saccharomyces cerevisiae after long-term exploration experiments by the inventor. Yes, the yeast can withstand high concentration of alcohol and acid, and the fermentation cycle is shortened by 15% to 20% compared with other yeasts when fermenting the Maca grape mixture, and it grows well in the environment of the Maca grape mixture, with strong fermentation ability, and finally obtains The wine tastes excellent;

In order to ensure that the alcohol content of the Maca wine is 12°, the total sugar content of the raw materials before the main fermentation should be 22°. Generally, measuring instruments such as a sugar meter can be used to measure the sugar content of the fermented mash. When the sugar content is lower than the above standard, sucrose should be added;

At the same time, in order to adapt to the raw material fermentation requirements of Maca and grapes, the inventor selected the temperature and time of the above-mentioned main fermentation and the corresponding Saccharomyces cerevisiae, so that while ensuring the maximum activity of the yeast, it is conducive to the full production of various active ingredients in Maca. Precipitation, the fermentation cycle time set by the process can fully ferment the Maca grape mixed fermentation liquid. Compared with the soaked wine in the prior art, Maca powder is added into it during the main fermentation period, which can overcome the shortcomings of too little extraction of effective ingredients in the soaking method and affect the color and mouthfeel of wine appearance. The obtained Maca The wine quality is higher; and compared with the prior art that only adds Maca powder in post-fermentation, the present invention has just chosen special-purpose Saccharomyces cerevisiae to ferment due to the main fermentation period, and the vigor of yeast has been fully brought into play, making The active ingredients in Maca are fully absorbed, and some difficult-to-absorb substances are converted into substances that can be absorbed by the human body through the action of special Saccharomyces cerevisiae, which really plays a role in fermentation. Therefore, compared with only adding Maca powder in post-fermentation The existing technology has obvious progress, and the taste and active ingredients of the final product are much higher than the existing technology.

Then control the above parameters during fermentation, which is beneficial to the precipitation of maca powder residue and yeast, grape residue floats on the surface of the wine, and the wine is gradually clarified, which can not only ensure the full fermentation of the mixed fermentation mash of yeast and Maca grapes, but also facilitate Subsequent separation operation of wine body and raw material residue.

The Maca wine prepared by the above process has the following advantages:

1. The method of making Maca into baking powder ensures the full fermentation and use of Maca raw materials, and effectively becomes fully dissolved;

2. The biggest feature of the invention is that maca powder and grape raw materials are added at the same time for the main fermentation, which saves production time, facilitates the operation, and solves the problem of wine taste and appearance color changes caused by the lack of vitality of the secondary fermentation yeast. Maca wine has a sharp and harmonious color, clarification and luster, fruity aroma, rich and elegant wine aroma, full-bodied wine, and unique Maca flavor.

3. Simultaneous fermentation of Maca and wine is conducive to the full analysis of the ratio of beneficial ingredients (amino acids, macamides, etc.) in Maca. Compared with the previous technology, the amount of effective ingredients dissolved has increased by 5% to 10%. (See the table below for details)

The Content of Active Components in Maca Wine

4. The production process provided by the present invention complies with the traditional production process of wine, which ensures the quality of wine. Adding Maca not only plays a role in health care, but also improves the flavor of wine, so that wine has a unique fragrance; it is more suitable for industrial production. Drive the wine industry and Maca industry and promote economic development.

5. The Maca wine made can replace direct consumption of Maca, so that people can maintain health while eating daily, which is safe, effective and highly applicable.

To sum up, compared with the Maca wine obtained by adding Maca or Maca powder directly to wine species for soaking in the prior art, the Maca wine obtained in this way has better and purer taste, and the Maca The dissolution rate of the active ingredients is better, and the health care performance is further enhanced. After drinking, it can make the human body full of energy, energetic, and anti-fatigue, so that people can maintain a good mental state. Long-term drinking can improve sexual function and play a role in strengthening the body. It has a mellow taste, a long aftertaste, and a soft taste, which ensures the quality of the wine. At the same time, it also has the unique flavor of the special amino acids and other organic acids in Maca, which is suitable for most people to drink.

detailed description

Example 1

A method for preparing Maca wine, comprising pre-treatment, main fermentation, post-fermentation, clarification and aging, wherein the specific steps of pre-treatment, main fermentation and post-fermentation are as follows:

(1) Pre-treatment: Maca is selected and cleaned and then dried at low temperature. After drying, Maca is crushed to more than 60 mesh, and the crushed Maca powder is added to the fermentation tank. The mass fraction of Maca accounts for the total mass fraction of raw materials. 3% of

The low-temperature drying is drying in a low-temperature drying box for 15 to 20 hours, the temperature of the low-temperature drying box is 8° C., and the humidity is 15% RH;

(2) Main fermentation: Put the processed grapes and Maca powder raw materials into the fermentation tank, insert the selected wine Saccharomyces cerevisiae SC203, and the yeast inoculation amount is 0.5-0.6% of the weight of the fermented mash; adjust the total sugar content of the raw materials At 22 degrees, at the same time, 70mg/L-100mg/L of sulfur dioxide should be added to the fermentation broth; then adjust the temperature of the fermenter to ferment at 28℃-32℃, and the main fermentation time is 10 days to 12 days;

(3) Post-fermentation: After the main fermentation, the grape residue floating on the surface of the wine liquid is removed to enter the post-fermentation period. The post-fermentation temperature is controlled at 10°C-13°C, and the fermentation time is controlled at 72h-90h.

Described clarification process adopts chitosan flocculation clarification method, and concrete steps are as follows:

Add chitosan to the wine liquid obtained by fermentation, the amount of chitosan is 0.05vt% of the wine liquid, the time is 10-12 hours, the temperature is 10-15°C; after flocculation and clarification, the upper layer is clear liquid, and the lower layer is sedimentation product, then the clear liquid can be directly taken into the aging step;

Described aging specific steps are as follows:

The wine liquid obtained after clarification is aged at a temperature of 5-10°C for 2-3 months, during which sulfur dioxide is supplemented intermittently to keep the free sulfur dioxide content in the wine liquid at 50-100 mg/L, and then membrane filtration sterilization filling is carried out That is Maca wine.

Example 2

A method for preparing Maca wine, comprising pre-treatment, main fermentation, post-fermentation, clarification and aging, wherein the specific steps of pre-treatment, main fermentation and post-fermentation are as follows:

(1) Pre-treatment: Maca is selected and cleaned and then dried at low temperature. After drying, Maca is crushed to more than 60 mesh, and the crushed Maca powder is added to the fermentation tank. The mass fraction of Maca accounts for the total mass fraction of raw materials. 4% of

The low-temperature drying is drying in a low-temperature drying oven for 18 to 24 hours, the temperature of the low-temperature drying oven is 8° C., and the humidity is 15% RH;

(2) Main fermentation: Put the processed grapes and Maca powder raw materials into the fermentation tank, insert the selected wine Saccharomyces cerevisiae SC203, and the yeast inoculation amount is 0.6-1.0% of the weight of the fermented mash; adjust the total sugar content of the raw materials At 22 degrees, at the same time, 70mg/L-100mg/L of sulfur dioxide should be added to the fermentation broth; after that, adjust the temperature of the fermenter to ferment at 28℃-32℃, and the main fermentation time is 12 days to 15 days;

(3) Post-fermentation: After the main fermentation, the grape residue floating on the surface of the wine liquid is removed to enter the post-fermentation period. The post-fermentation temperature is controlled at 12°C-15°C, and the fermentation time is controlled at 96h-120h.

Described clarification process adopts chitosan flocculation clarification method, and concrete steps are as follows:

Add chitosan to the wine liquid obtained by fermentation, the amount of chitosan is 0.05vt% of the wine liquid, the time is 10 to 12 hours, and the temperature is 10 to 15°C; Directly take the clear liquid and enter the aging step;

Described aging specific steps are as follows:

The wine liquid obtained after clarification is aged at a temperature of 5-10°C for 2-3 months, during which sulfur dioxide is supplemented intermittently to keep the free sulfur dioxide content in the wine liquid at 50-100 mg/L, and then membrane filtration sterilization filling is carried out That is Maca wine.

Example 3

A method for preparing Maca wine, comprising pre-treatment, main fermentation, post-fermentation, clarification and aging, wherein the specific steps of pre-treatment, main fermentation and post-fermentation are as follows:

(1) Pre-treatment: Maca is selected and cleaned and then dried at low temperature. After drying, Maca is crushed to more than 60 mesh, and the crushed Maca powder is added to the fermentation tank. The mass fraction of Maca accounts for the total mass fraction of raw materials. 5% of

The low-temperature drying is drying in a low-temperature drying oven for 20 to 25 hours, the temperature of the low-temperature drying oven is 8° C., and the humidity is 15% RH;

(2) Main fermentation: Put the processed grapes and Maca powder raw materials into the fermentation tank, insert the selected wine Saccharomyces cerevisiae SC203, and the inoculum amount of yeast is 0.8-1.0% of the weight of the fermented mash; adjust the total sugar content of raw materials At 22 degrees, at the same time, 70mg/L-100mg/L of sulfur dioxide should be added to the fermentation broth; after that, adjust the temperature of the fermenter to ferment at 28℃-32℃, and the main fermentation time is 13 days to 15 days;

(3) Post-fermentation: After the main fermentation, the grape residue floating on the surface of the wine liquid is removed to enter the post-fermentation period. The post-fermentation temperature is controlled at 10°C-15°C, and the fermentation time is controlled at 72h-120h.

Described clarification process adopts chitosan flocculation clarification method, and concrete steps are as follows:

Add chitosan to the wine liquid obtained by fermentation, the amount of chitosan is 0.05vt% of the wine liquid, the time is 10 to 12 hours, and the temperature is 10 to 15°C; Directly take the clear liquid and enter the aging step;

Described aging specific steps are as follows:

The wine liquid obtained after clarification is aged at a temperature of 5-10°C for 2-3 months, during which sulfur dioxide is supplemented intermittently to keep the free sulfur dioxide content in the wine liquid at 50-100 mg/L, and then membrane filtration sterilization filling is carried out That is Maca wine.

Experimental example

The Maca wine that embodiment 1-3 obtains is carried out relevant content detection, and result is as follows:

The Content of Active Components in Maca Wine

It can be seen that the simultaneous fermentation of Maca and wine is conducive to the full analysis of the ratio of beneficial components (amino acids, macamides, etc.) in Maca. Compared with the previous technology, the dissolution rate of active ingredients has increased by 5% to 10%, and the finally obtained Maca The wine is sharp and harmonious in color, clear and lustrous, with fruity aroma, rich and elegant bouquet, full-bodied and unique Maca flavor.

Claims (4)

1. a preparation method for Maca wine, comprising pre-treatment, main fermentation, post-fermentation, clarification and aging, characterized in that, pre-treatment wherein, main fermentation, post-fermentation concrete steps are as follows: (1) Pre-treatment: Maca is selected and cleaned and then dried at low temperature. After drying, Maca is crushed to more than 60 mesh, and the crushed Maca powder is added to the fermentation tank. The mass fraction of Maca accounts for the total mass fraction of raw materials. 3% to 5%; (2) Main fermentation: Put the treated grapes and maca powder raw materials into the fermenter, insert the selected wine Saccharomyces cerevisiae, and the inoculum amount of yeast is 0.5-1.0% of the weight of the fermented mash; adjust the total sugar content of the raw materials at 22 degrees, and at the same time, 70mg/L~100mg/L of sulfur dioxide should be added to the fermentation broth; then adjust the temperature of the fermenter to ferment at 28℃~32℃, and the main fermentation time is 10 days to 15 days; (3) Post-fermentation: After the main fermentation is over, remove the grape residue floating on the surface of the wine and enter the post-fermentation period. The post-fermentation temperature is controlled at 10°C-15°C, and the fermentation time is controlled at 72h-120h; Said Saccharomyces cerevisiae is selected from Saccharomyces cerevisiae SC203. 2. the preparation method of Maca wine according to claim 1 is characterized in that: described clarification process adopts chitosan flocculation clarification method, and concrete steps are as follows: Chitosan is added to the wine liquid obtained by fermentation, the amount of chitosan is 0.05vt% of the wine liquid, the time is 10-12 hours, and the temperature is 10-15°C. 3. according to the preparation method of the Maca wine described in claim 1 or 2, it is characterized in that: described aging specific steps are as follows: The wine liquid obtained after clarification is aged at a temperature of 5-10°C for 2-3 months, during which sulfur dioxide is supplemented intermittently to keep the free sulfur dioxide content in the wine liquid at 50-100 mg/L, and then membrane filtration sterilization filling is carried out That is Maca wine. 4. The preparation method of Maca wine according to claim 1, characterized in that: the low-temperature drying is drying in a low-temperature drying oven for 15 to 25 hours, the temperature of the low-temperature drying oven is 8° C., and the humidity is 15% RH.