CN104962412B - A kind of agate card preparation of wine - Google Patents
A kind of agate card preparation of wine Download PDFInfo
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- CN104962412B CN104962412B CN201510309588.3A CN201510309588A CN104962412B CN 104962412 B CN104962412 B CN 104962412B CN 201510309588 A CN201510309588 A CN 201510309588A CN 104962412 B CN104962412 B CN 104962412B
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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
Technical field
The present invention relates to wine production field, and in particular to a kind of agate card preparation of wine.
Background technology
Agate card (Lepidium Meyenii), Spanish translations Maca, annual to the biennial only floating heart of Cruciferae
Belong to herbaceous plant, original producton location is Peru, is mainly grown in height above sea level 4000m or so andes region.In FAO (Food and Agriculture Organization of the United Nation)
(FAO) under positive popularization, it has also become a kind of industrial crops, it is widely used in medicine and health products.Agate card contains a variety of people
Amino acid content enriches in body essential amino acid and other nutriments, agate card, has 18 kinds of amino acid, wherein amino needed by human
8 kinds of acid, content accounts for the 35%-40% of total amino acid.It is also favourable to human body containing vitamin, mineral matter, organic acid etc. in addition
Nutriment.1999, American scientist was found that in agate card containing the vegetable active composition that two classes are new, macamides
(macamides) He Maka dilute (macaenes), and determine that both materials have remarkable effect to balanced human's hormone secretion,
The natural hormone engine so agate card is otherwise known as.
Agate card has enhancing energy, improves fertility, improves sexual function, treatment climacteric metancholia, rheumatism, depression
Disease, anemia, it is also with the effect such as anticancer and anti-leukocythemia in addition.Since 2003, China gradually introduced agate card, and
The ground such as Yunnan are planted extensively, and yield is more than 500 tons so far.
Agate is stuck in Peru locality and used more as food, is also partially fabricated Maca wine, this wine comparison is thick
Rough, local flavor is not enough.In existing agate card wine technology, hooked using the grape wine being fermented into agate card after drinking with finished product
Convert, be not grape wine truly, and influence the precipitation of agate card nutritional ingredient；Agate is placed in into Spirit to be soaked
Bubble, then can cause agate card active ingredient to be destroyed；Will agate card add water after be made agate card slurry again with grape mix-fermented work
Skill, artificial with the addition of external source moisture, influence the quality and mouthfeel of grape wine；The after fermentation link that agate card is added grape wine is entered
Row secondary fermentation, then be unfavorable for the precipitation of agate card nutritional ingredient, causes a large amount of wastes of raw material.Therefore how existing process is combined
Urgent problem to be solved in the prior art can be turned into preparation technology by providing a kind of maturation of agate card grape wine.
The content of the invention
The present invention is directed to the blank that agate card grape wine is present in the prior art, and there is provided a kind of preparation side of agate card grape wine
Method, the maca powder crushed is mainly together added in fermentation tank by this method with grape material is fermented, by hair
The adjustment of ferment parameter, makes agate card during the fermentation be fully dissolved out active ingredient, final to obtain agate card grape wine；Using this
The agate card grape wine that mode is obtained carries out immersion acquisition with Ma Ka or maca powder are added directly into grape wine kind in the prior art
Agate card grape wine compare, taste is more preferably pure, and agate card active ingredient dissolution rate more preferably, health properties obtain further plus
By force.
The present invention concrete technical scheme be：
A kind of agate card preparation of wine, including early stage processing, main fermentation, after fermentation, clarifying treatment and ageing, its
In early stage processing, main fermentation, after fermentation comprises the following steps that：
(1) early stage is handled：Carry out low temperature drying after the selected cleaning of agate card, dry after terminating by maca powder be broken to 60 mesh with
On, the maca powder after crushing is added in fermentation tank, the mass fraction of agate card accounts for the 3%~5% of raw material total mass fraction；
(2) main fermentation：By the grape handled well and maca powder raw material with input fermentation tank, the grape wine selected is accessed
Saccharomyces cerevisiae, yeast-inoculated amount is the 0.5~1.0% of karusen weight；The total pol of raw material is adjusted at 22 degree, while in zymotic fluid
Add 70mg/L~100mg/L sulfur dioxide；Adjustment fermentation jar temperature is fermented at 28 DEG C~32 DEG C afterwards, main fermentation
Time was at -15 days 10 days；
(3) after fermentation：After main fermentation terminates, the grape residue for floating on wine liquid surface is removed, into the after fermentation phase, rear hair
Ferment temperature control is at 10 DEG C~15 DEG C, and fermentation time is controlled in 72h~120h.
In addition, described clarifying treatment uses flocculate with chitosan fining process, comprises the following steps that：
Add chitosan in the wine liquid obtained to after fermentation, chitosan dosage is the 0.05vt% of wine liquid amount, the time 10~
12 hours, 10~15 DEG C of temperature；
It so can be very good to make wine body separate with dregs, can also make the agate card solid particles sediment of suspension, it is ensured that agate
The quality of card grape wine, while yeast has also been deposited to bottom by chitosan simultaneously, so upper strata is after flocculation clarification
Clear liquid, lower floor is sedimentation products, can directly take clear liquid to enter ageing step afterwards.
Described ageing is comprised the following steps that：
The wine liquid obtained after clarification ageing 2~3 months in the case where temperature is 5~10 DEG C, during which interruption supplement sulfur dioxide, makes
The content of sulfur dioxide dissociated in wine liquid is maintained at 50~100mg/L, carries out that membrane filtration is degerming filling to produce agate card grape afterwards
Wine.
The low temperature drying is drying process 15~25 hours, low temperature in low temperature drying case during the processing of step (1) early stage
8 DEG C of drying box temperature, humidity 15%RH.
In addition to carrying out above-mentioned processing using the agate card disease-free to completely filled fruit, commercially available maca powder can be also directly used
As raw material, consumption is identical with above-mentioned consumption；
Described Wine-making yeast is selected from Saccharomyces Cerevisiae in S C203, and the saccharomyces cerevisiae has been proposed in Chinese patent Shen
Please number be 200910013681.4 in, why select this primary yeast, be by inventor's long felt test, from numerous wine
Preferably come in brewer yeast, the yeast can bear the alcohol and acid of high concentration, and fermentation period is compared with other yeast fermentation Ma Ka Portugals
Shorten 15%~20%, and the well-grown in agate card grape mixed liquor environment during grape mixed liquor, fermentability is strong, final to obtain
Grape wine excellent taste；
And in order to which the alcoholic strength for ensureing agate card grape wine is 12 °, the total pol of raw material before main fermentation fermentation should be 22
Degree.The pol of fermentation liquid can be typically determined using measuring instruments such as saccharometers, pol should supplement sugarcane when being less than above-mentioned standard
Sugar；
Simultaneously in order to which the fermenting raw materials for adapting to agate card and grape mixing require that inventor have chosen temperature during above-mentioned main fermentation
Degree and time and corresponding saccharomyces cerevisiae, so ensure yeast maximum activity while, beneficial in agate card it is various effectively into
The abundant precipitation divided, the fermentation period time of technique initialization, can make the grape mix-fermented liquid of agate card fully ferment.And with it is existing
Soaking wine in technology is compared, and is just added thereto maca powder in lord ferment period, can overcome infusion method active ingredient amount of precipitation
It is very few, and the drawbacks of influence grape wine appearance luster and mouthfeel, the agate card grape wine quality of acquisition is higher；And with only in rear hair
The prior art for adding maca powder in ferment is compared, and the present invention is sent out due to just have chosen special saccharomyces cerevisiae in lord ferment period
Ferment, the vigor of yeast is fully played, and fully absorbs the active ingredient in agate card, and part is difficult to the material that absorbs
By the effect of special saccharomyces cerevisiae, the absorbable material of human body is converted into, the effect of fermentation is really served, therefore than
Only in after fermentation add maca powder prior art, have significant progress, and the products taste finally obtained and effectively into
Divide and be far above prior art.
And the above-mentioned parameter of after fermentation time control system, then precipitated beneficial to maca powder residue and yeast, grape residue floats on wine liquid
Surface, wine liquid is gradually clarified, and both can guarantee that the abundant fermentation of yeast and the grape mix-fermented mash of agate card, can conveniently subsequently will again
The lock out operation of wine body and raw material residue.
The agate card grape wine prepared using above-mentioned technique, is had the following advantages：
1st, using by agate blocking into yeast powder method, it is ensured that the abundant fermentation of agate card raw material is used, effectively into abundant
Dissolving；
2nd, invention greatest feature is maca powder and grape material while adding progress main fermentation, saves Production Time, letter
Convenient to operate link, solves the problem of grape wine mouthfeel that secondary fermentation yeast activity deficiency brings changes with appearance color, this
The agate card grape wine made is invented, the sharp mesh of color and luster is coordinated, clarification, glossy, and the strong gracefulness of fruity, aroma, wine body is plentiful, has
Unique agate card local flavor.
3rd, Ma Ka and grape wine ferment simultaneously is beneficial to the abundant analysis of beneficiating ingredient ratio (amino acid, macamides etc.) in agate card
Go out, compared to former technique, active ingredient stripping quantity adds 5% to 10%.(specifically see the table below)
Content of the active ingredient in agate card grape wine
4th, the production technology that the present invention is provided defers to the traditional processing technology of grape wine, it is ensured that the quality of grape wine, plus
Enter the effect that agate card not only acts as health care, moreover it is possible to improve the local flavor of grape wine, grape wine is had the fragrance of uniqueness；It is more suitable for work
Industry metaplasia is produced, and drives wine industry and Ma Ka industries, promotes economic development.
5th, the agate card grape wine made, instead of directly taking agate card, allows people while diet, can health care it is foster
It is raw, safely and effectively, strong applicability.
In summary, the agate card grape wine obtained in this way is with the prior art directly adding Ma Ka or maca powder
Enter the agate card grape wine for carrying out immersion acquisition to grape wine kind to compare, taste is more preferably pure, and the active ingredient dissolution rate of agate card
More preferably, health properties are further strengthened, and can allow people full of physical strength, spiritual vigorous and antifatigue after drinking, make one to protect
Hold the good state of mind.Long-term drink can improve sexual function, play a part of physical fitness.Its taste is aromatic, and aftertaste is swung
Long, mouthfeel is soft, it is ensured that the quality of grape wine simultaneously, special acid and the distinctive local flavor of other organic acids also in agate card,
Suitable majority of populations is drunk.
Embodiment
Embodiment 1
A kind of agate card preparation of wine, including early stage processing, main fermentation, after fermentation, clarifying treatment and ageing, its
In early stage processing, main fermentation, after fermentation comprises the following steps that：
(1) early stage is handled：Carry out low temperature drying after the selected cleaning of agate card, dry after terminating by maca powder be broken to 60 mesh with
On, the maca powder after crushing is added in fermentation tank, the mass fraction of agate card accounts for the 3% of raw material total mass fraction；
The low temperature drying is drying process 15~20 hours, 8 DEG C of low temperature drying case temperature, humidity in low temperature drying case
15%RH；
(2) main fermentation：By the grape handled well and maca powder raw material with input fermentation tank, the grape wine selected is accessed
Saccharomyces Cerevisiae in S C203, yeast-inoculated amount is the 0.5~0.6% of karusen weight；The total pol of raw material is adjusted at 22 degree, is sent out simultaneously
70mg/L~100mg/L sulfur dioxide is added in zymotic fluid；Adjustment fermentation jar temperature is fermented at 28 DEG C~32 DEG C afterwards,
The main fermentation time was at -12 days 10 days；
(3) after fermentation：After main fermentation terminates, the grape residue for floating on wine liquid surface is removed, into the after fermentation phase, rear hair
Ferment temperature control is at 10 DEG C~13 DEG C, and fermentation time is controlled in 72h~90h.
Described clarifying treatment uses flocculate with chitosan fining process, comprises the following steps that：
Add chitosan in the wine liquid obtained to after fermentation, chitosan dosage is the 0.05vt% of wine liquid amount, the time 10~
12 hours, 10~15 DEG C of temperature；Upper strata is clear liquid after flocculation clarification, and lower floor is sedimentation products, directly clear liquid can be taken to enter afterwards
Enter ageing step；
Described ageing is comprised the following steps that：
The wine liquid obtained after clarification ageing 2~3 months in the case where temperature is 5~10 DEG C, during which interruption supplement sulfur dioxide, makes
The content of sulfur dioxide dissociated in wine liquid is maintained at 50~100mg/L, carries out that membrane filtration is degerming filling to produce agate card grape afterwards
Wine.
Embodiment 2
A kind of agate card preparation of wine, including early stage processing, main fermentation, after fermentation, clarifying treatment and ageing, its
In early stage processing, main fermentation, after fermentation comprises the following steps that：
(1) early stage is handled：Carry out low temperature drying after the selected cleaning of agate card, dry after terminating by maca powder be broken to 60 mesh with
On, the maca powder after crushing is added in fermentation tank, the mass fraction of agate card accounts for the 4% of raw material total mass fraction；
The low temperature drying is drying process 18~24 hours, 8 DEG C of low temperature drying case temperature, humidity in low temperature drying case
15%RH；
(2) main fermentation：By the grape handled well and maca powder raw material with input fermentation tank, the grape wine selected is accessed
Saccharomyces Cerevisiae in S C203, yeast-inoculated amount is the 0.6~1.0% of karusen weight；The total pol of raw material is adjusted at 22 degree, is sent out simultaneously
70mg/L~100mg/L sulfur dioxide is added in zymotic fluid；Adjustment fermentation jar temperature is fermented at 28 DEG C~32 DEG C afterwards,
The main fermentation time was at -15 days 12 days；
(3) after fermentation：After main fermentation terminates, the grape residue for floating on wine liquid surface is removed, into the after fermentation phase, rear hair
Ferment temperature control is at 12 DEG C~15 DEG C, and fermentation time is controlled in 96h~120h.
Described clarifying treatment uses flocculate with chitosan fining process, comprises the following steps that：
Add chitosan in the wine liquid obtained to after fermentation, chitosan dosage is the 0.05vt% of wine liquid amount, the time 10~
12 hours, 10~15 DEG C of temperature；Upper strata is clear liquid, and lower floor is sedimentation products, can directly take clear liquid to enter ageing step afterwards；
Described ageing is comprised the following steps that：
The wine liquid obtained after clarification ageing 2~3 months in the case where temperature is 5~10 DEG C, during which interruption supplement sulfur dioxide, makes
The content of sulfur dioxide dissociated in wine liquid is maintained at 50~100mg/L, carries out that membrane filtration is degerming filling to produce agate card grape afterwards
Wine.
Embodiment 3
A kind of agate card preparation of wine, including early stage processing, main fermentation, after fermentation, clarifying treatment and ageing, its
In early stage processing, main fermentation, after fermentation comprises the following steps that：
(1) early stage is handled：Carry out low temperature drying after the selected cleaning of agate card, dry after terminating by maca powder be broken to 60 mesh with
On, the maca powder after crushing is added in fermentation tank, the mass fraction of agate card accounts for the 5% of raw material total mass fraction；
The low temperature drying is drying process 20~25 hours, 8 DEG C of low temperature drying case temperature, humidity in low temperature drying case
15%RH；
(2) main fermentation：By the grape handled well and maca powder raw material with input fermentation tank, the grape wine selected is accessed
Saccharomyces Cerevisiae in S C203, yeast-inoculated amount is the 0.8~1.0% of karusen weight；The total pol of raw material is adjusted at 22 degree, is sent out simultaneously
70mg/L~100mg/L sulfur dioxide is added in zymotic fluid；Adjustment fermentation jar temperature is fermented at 28 DEG C~32 DEG C afterwards,
The main fermentation time was at -15 days 13 days；
(3) after fermentation：After main fermentation terminates, the grape residue for floating on wine liquid surface is removed, into the after fermentation phase, rear hair
Ferment temperature control is at 10 DEG C~15 DEG C, and fermentation time is controlled in 72h~120h.
Described clarifying treatment uses flocculate with chitosan fining process, comprises the following steps that：
Add chitosan in the wine liquid obtained to after fermentation, chitosan dosage is the 0.05vt% of wine liquid amount, the time 10~
12 hours, 10~15 DEG C of temperature；Upper strata is clear liquid, and lower floor is sedimentation products, can directly take clear liquid to enter ageing step afterwards；
Described ageing is comprised the following steps that：
The wine liquid obtained after clarification ageing 2~3 months in the case where temperature is 5~10 DEG C, during which interruption supplement sulfur dioxide, makes
The content of sulfur dioxide dissociated in wine liquid is maintained at 50~100mg/L, carries out that membrane filtration is degerming filling to produce agate card grape afterwards
Wine.
Experimental example
The agate card grape wine that embodiment 1-3 is obtained carries out related content detection, as a result as follows：
Content of the active ingredient in agate card grape wine
It can be seen that agate card and grape wine, which ferment, is beneficial to the abundant of beneficiating ingredient ratio (amino acid, macamides etc.) in agate card simultaneously
Separate out, compared to former technique, active ingredient stripping quantity adds 5% to 10%, and the agate card grape wine finally obtained, color and luster
Sharp mesh is coordinated, clarification, glossy, and the strong gracefulness of fruity, aroma, wine body is plentiful, with unique agate card local flavor.
Claims (4)
1. a kind of agate card preparation of wine, including early stage processing, main fermentation, after fermentation, clarifying treatment and ageing, it is special
Levy and be, early stage processing therein, main fermentation, after fermentation is comprised the following steps that：
(1) early stage is handled：Low temperature drying is carried out after the selected cleaning of agate card, dries and maca powder is broken to more than 60 mesh after terminating,
Maca powder after crushing is added in fermentation tank, the mass fraction of agate card accounts for the 3%~5% of raw material total mass fraction；
(2) main fermentation：By the grape handled well and maca powder raw material with input fermentation tank, the Wine-making selected is accessed
Yeast, yeast-inoculated amount is the 0.5~1.0% of karusen weight；The total pol of raw material is adjusted at 22 degree, while to add in zymotic fluid
Enter 70mg/L~100mg/L sulfur dioxide；Adjustment fermentation jar temperature is fermented at 28 DEG C~32 DEG C afterwards, the main fermentation time
At -15 days 10 days；
(3) after fermentation：After main fermentation terminates, the grape residue for floating on wine liquid surface is removed, into after fermentation phase, after fermentation temperature
Degree control is at 10 DEG C~15 DEG C, and fermentation time is controlled in 72h~120h；
Described Wine-making yeast is selected from Saccharomyces Cerevisiae in S C203.
2. agate card preparation of wine according to claim 1, it is characterised in that：Described clarifying treatment uses shell
Glycan Clarificant method, is comprised the following steps that：
Chitosan is added in the wine liquid obtained to after fermentation, chitosan dosage is the 0.05vt% of wine liquid amount, and the time 10~12 is small
When, 10~15 DEG C of temperature.
3. agate card preparation of wine according to claim 1 or 2, it is characterised in that：Described ageing is specifically walked
It is rapid as follows：
The wine liquid obtained after clarification ageing 2~3 months in the case where temperature is 5~10 DEG C, during which interruption supplement sulfur dioxide, makes wine liquid
In the content of sulfur dioxide dissociated be maintained at 50~100mg/L, carry out that membrane filtration is degerming filling to produce agate card grape wine afterwards.
4. agate card preparation of wine according to claim 1, it is characterised in that：The low temperature drying is in low temperature
Drying process 15~25 hours in drying box, 8 DEG C of low temperature drying case temperature, humidity 15%RH.
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| 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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| CN101550400B (en) * | 2009-01-22 | 2013-06-05 | 山东海瑞特生物工程有限公司 | Saccharomyces cerevisiae and screening method and application thereof |
| CN101538516A (en) * | 2009-02-19 | 2009-09-23 | 杨勇武 | Maca grape wine and preparation method 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 |
| 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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