The Research Of Brew Technology For Maca Fermented Wine

Maca (Lepidium meyenii Walp.) belonging to the Cruciferae, Lepidium, is a rare medicine-and-food plant, which grows natively at an altitude of 3500-4500m in the andes mountains of South America of Peru. It not only contains rich nutrients, such as, protein, polysaccharide, fatty acids, amino acids, mineral elements and vitamin, etc, but also has many secondary metabolites with physiological activity, such as, alkaloids, glucosinolate, sterol, etc. As a medicine-and-food plant, maca can resist fatigue, improve fertility, regulate endocrine and have various health care functions. Since cultivated popularly in the globe, maca has been planted successively in Yunnan, Xinjiang, Jilin, Hunan in our country, which provides a solid material foundation for the research of maca.In this study, Maca from Hunan province was as the main raw material, and brewing technology of Maca wine were optimized combining modern biological science and microbial fermentation technology. The main conclusions above are as follows:1、the raw materials’s selection for fermentationThrough maca’s fermentation combined with glutinous rice, long-shaped rice and corns, related components’analysis, and sensory evaluation, glutinous rice was selected as raw materials for Maca wine fermentation. Compared with other raw materials, the glutinous rice Maca fermented wine is clearer and purer, as well the operation is easier; the alcohol content is higher; the expenditure is cheaper; the utilization rate of raw materials is higher; the composition control is relatively easier.2、the brewing conditions’optimizing for maca fermented wine(1) The Saccharification conditions’optimizing:through the single factor experiment and orthogonal experiment of saccharification, the best saccharification technology conditions are as follows:the best ratio of material and water is 1:1, saccharifying enzyme dosage is 0.3%, temperature is 60℃, time is 6h, the sugar contain is 30.4% under the these condition.(2) The fermentation conditions’optimizing:through the single factor experiment, orthogonal experiment, and sensory evaluation, the optimum fermentation conditions are as follow:the ratio of maca and glutinous rice is 1:4, yeast inoculation dosage is 0.1%, temperature is 28℃, time is 7 d. the optimal temperature for after fermentation is:11℃ to 15℃. The alcohol content is 12.6% vol, the residual sugar is 5.5%, the acidity is 4.74 g/L, the alkaloid content is 288.21 ug/mL, the amino acid content is 653.64 ug/mL, sensory score is 84 points.3、The dynamic changes of the physical and chemical composition in fermentation processAs the result of the dynamic change of five chemical components detected in wine shows, the change tendency of each chemical component was beginning Smoothly after 6 days of fermentation, the main fermentation process was basically ending after 7days of fermentation, and went into the low temperature fermentation process; The content of alcohol, alkaloid and amino acid in wine increased slightly and finally tends to be stable, while the content of sugar decreased slightly and finally tended to be stable, the acidity of wine increased slightly at the beginning, followed by a downward trend in the post period of fermentation, which indicated that the post fermentation is helpful to liquor composition’s stability, and reduce the acidity that can improve the quality of wine.