Anti-fatigue Maca wine and preparation method thereof

• Main Authors: GUAN YING, NI SHUGAN, WAN LIAN, TONG GUOQIANG, SHI PENG, YANG QIANG, LIU YUANCAI, WU XIN, YUE XIXUAN
• Format: Patent
• Language: Chinese; English
• Published: 22.02.2017
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPIRITS; VINEGAR; WINE

The invention discloses anti-fatigue Maca wine and a preparation method thereof. The preparation method includes the steps: respectively performing extraction for Maca, ginseng roots and barbary wolfberry fruits to respectively obtain Maca extracts, ginseng root extracts and barbary wolfberry fruit extracts; adding the Maca extracts, the ginseng root extracts and the barbary wolfberry fruit extracts into superior white wine, sufficiently and uniformly mixing, standing for 24h; filtering and filling to obtain the Maca wine. The anti-fatigue Maca wine has flavor, color, luster and taste of common white wine and can meet business drinking requirements, the color of the Maca wine is yellowish, the Maca wine is fragrant and elegant, a wine body is soft, sweet and refreshing, various fragrances are harmonic, aftertaste is refreshing, glucosinolate in the wine body is larger than or equal to 30mg/L, total ginseng root ginsenoside in the wine body is more than or equal to 40mg/L, glycine betaine in the wine body is l