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Making method for Maca wine

A Maca wine and wine technology, applied in the field of wine brewing, can solve the problems of unfavorable Maca nutrient composition analysis, affecting wine quality and taste, affecting Maca nutrient composition analysis, etc. Time-saving production, unique maca-flavored effects

Active Publication Date: 2015-10-07
QILU UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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 Secondary fermentation in the post-fermentation link is not conducive to the precipitation of Maca nutrients, resulting in a large waste of raw materials

Method used

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  • Making method for Maca wine
  • Making method for Maca wine
  • Making method for Maca wine

Examples

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Embodiment 1

[0032] 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:

[0033] (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

[0034] 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;

[0035] (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 con...

Embodiment 2

[0042] 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:

[0043] (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

[0044] 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;

[0045] (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 c...

Embodiment 3

[0052] 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:

[0053] (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

[0054] 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;

[0055] (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 c...

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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 [0001] The invention relates to the field of wine brewing, in particular to a preparation method of Maca wine. Background technique [0002] 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,...

Claims

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Application Information

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IPC IPC(8): C12G1/022C12R1/865
Inventor 邱磊张从超李紫薇李震闫明魁李敬龙
Owner QILU UNIV OF TECH
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