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Preparation method for maca grape wine

A Maca wine and wine technology, applied in the field of wine products, can solve the problems of restricting the mellow, elegant, beautiful, harmonious fruit and wine aroma of high-quality wine, deviating from the original grape brewing process, destroying nutrients, etc. The effect of plumpness, sub-health improvement, and mellow taste

Active Publication Date: 2014-04-09
牛建伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN101508944A, CN101654640A have announced the process of soaking maca with 50-67% distilled wine, and then blending with fermented wine. Long-term immersion in high-concentration alcohol may cause the destruction of nutrients such as protein in maca
CN101508945A discloses the process of blending fresh Maca and grapes after they are fermented separately, which is not wine in the true sense
[0026] The above techniques either use water, or use distilled wine, or use the above conditions at the same time, or use the blending process, which undoubtedly deviates from the original grape brewing process of traditional wine in some aspects, and limits the mellow, elegant, beautiful, harmonious fruit of high-quality wine. The exertion and manifestation of aroma and wine aroma

Method used

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  • Preparation method for maca grape wine

Examples

Experimental program
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Effect test

Embodiment 1

[0043] (1) Preparation of maca mixed solid baking powder

[0044] 65Kg Maca, 5Kg bee pupae, and 30Kg medlar are sorted, washed, dried at low temperature, crushed to 60 mesh, put into a stainless steel fermentation tank, inoculated with 0.2% yeast complex bacteria and saccharified and fermented for 48 hours at 28°C to obtain the Maca mixture solid baking powder.

[0045] (2) Preparation of Maca dry red wine

[0046] Maca mixed with 20Kg of solid fermentation powder was put into a fermenter, and 80Kg of dry red wine was added to the temperature-controlled secondary fermentation for 30 days at 18°C. When the fermentation liquid met the requirements of dry red wine, the fermentation was terminated. The fermented liquid is separated, subjected to cold treatment and sedimentation at 5°C, filtered with diatomaceous earth and cardboard, added with 40mg / L of sulfur dioxide and mixed thoroughly, passed the inspection according to the national standard for flavored wine, and put into wi...

Embodiment 2

[0048] (1) Preparation of maca mixed solid baking powder

[0049] 70Kg of Maca, 10Kg of bee pupae, and 20Kg of medlar are sorted, washed, dried at low temperature, crushed to 60 mesh, put into a stainless steel fermentation tank, inoculated with 0.4% yeast complex bacteria and saccharified and fermented for 76 hours at 29°C to obtain the Maca mixture solid baking powder.

[0050] (2) Preparation of Maca dry white wine

[0051] Maca mixed with 15Kg of solid fermentation powder was put into a fermenter, and 85Kg of dry white wine was added to the temperature-controlled secondary fermentation for 30 days at 18°C. When the fermentation liquid met the requirements of dry white wine, the fermentation was terminated. The fermented liquid is separated, subjected to cold treatment and sedimentation at 3°C, filtered with diatomaceous earth and cardboard, added with 60 mg / L of sulfur dioxide and mixed thoroughly, passed the inspection according to the national standard for flavored wine...

Embodiment 3

[0053] (1) Pick 60Kg Maca, 15Kg bee chrysalis, and 25Kg medlar fruit, wash, dry at low temperature, and pulverize to 60 mesh, put them in a stainless steel fermentation tank, inoculate 0.6% yeast complex bacteria at 30°C for 96 hours of solid saccharification and fermentation to obtain Maca mixed with solid baking powder.

[0054] (2) Preparation of Maca semi-dry wine

[0055] Maca mixed with 10Kg of solid fermentation powder was put into a fermenter, and 90Kg of semi-dry wine was added to the temperature-controlled secondary fermentation for 30 days at 20°C. When the fermentation liquid met the requirements of semi-dry wine, the fermentation was terminated. The fermented liquid is separated, subjected to cold treatment and sedimentation at 1°C, filtered with diatomaceous earth and cardboard, added with 50mg / L of sulfur dioxide, mixed thoroughly, passed the inspection according to the national standard for aromatized wine, and put into wine bottles of specified specifications ...

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Abstract

The invention discloses a preparation method for maca grape wine, and belongs to the field of wine products. The preparation method of maca grape wine comprises: performing picking, cleaning, drying and crushing on maca, drone pupae and fructus lycii, inoculating a yeast composite bacterium to perform solid saccharification fermentation; then putting the fermented maca mixed solid fermentation powder in a fermentation tank, adding grape wine for secondary fermentation; after fermentation is finished, isolating the fermentation broth; and performing cold-treatment settlement, diatomite filtering and cardboard filtering on the fermentation broth, adding sulfur dioxide according to an amount of 40-60 mg / L, and blending uniformly to prepare maca grape wine. The maca grape wine prepared by employing the method fully keeps the nutritional components of maca and fully gives play to the nutritional efficacy of maca, and the nutritional components of maca and grape wine are fully reserved and mutually supplemented. The prepared maca graep wine has a full body, is elegant in bouquet, mellow in taste and palatable in sour-sweet taste, and has rich fruit fragrance of grape wine and unique milk fragrance of maca.

Description

technical field [0001] The invention belongs to the field of wine products, and in particular relates to a preparation method of Maca wine. Background technique [0002] Maca (Maca) is a cruciferous plant Maca solitary dish (to be) Lepidium meyenii Walp. The radish-like hypertrophic rhizome is native to the Andes near Jinin and Pasco in central Peru at an altitude of more than 4,000 meters. It absorbs the essence of the soil and grows normally in a unique environment. For thousands of years, it has been one of the important food sources for local residents. Because of its rich nutritional value and health benefits, it is regarded as a precious gift from the Andes gods. Eating Maca can enhance physical strength, increase energy, eliminate anxiety, and improve sexual function, so it has the reputation of "Peruvian ginseng" and "South American ginseng" among local folks. In the early 20th century, the planting area of ​​Maca decreased day by day, and the planting area in its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G1/022
Inventor 牛建伟张平牛慕青
Owner 牛建伟