Maqui Berry Wine

Maqui is a small dioecious tree, 4 to 5 meters and is perennial. Its trunk has smooth bark Division. The branches are abundant, thin and flexible. The leaves are simple, opposite, lanceolate, with a serrated, leathery edge naked hung, oval. The midrib is clearly visible and the stem of the leaf is the Red Fort. In early spring, the tree in the age of the cohort dissolves. The age group is considered to form a source of carbon hydrates new leaves and flowers used. Maqui flowers in late spring. The white flowers are small and a gender. There is a small edible fruits. A tree that has produced up to 10 kg fruits per year at the age of seven. With a flavor similar to blackberries Maqui is also known as the Chilean tree endemic and local Spanish Maqui as Eduardo. The most important of the Maqui wild in the Chilean forests range. It includes the regions of Coquimbo and Aysen and 170 000 hectares of land. The average yield is approximately 220 kg / ha / year, with a yield estimated 90 tons, only because of the distance and the difficulty of access to transport. The process is the collateral branches of the trees, to separate the berries and then by a mechanical procedure that separate bays of leaves to collect. The stored fruits are sold with prices by US $0 on local markets. 65-1 50 to 100 grams. Maqui berries are a favorite food for birds at the end of the summer. Deforestation in the rain forest in Chile Valdiviane removed the spread of seeds by birds and leads to depression of the coupling. Maqui is planted in orchards and grew through the garden. Most of the fruits on the market come from nature. Maqui is Frost sensitive and very tolerant of maritime exposure. It prefers a well-drained soil in full sun with a protection against the cold drying winds. The bottom should be some acid moderate fertility. Maqui can be planted in the area of the USDA from 8 to 12. It is used in Spain and the most tender, cultivated vegetable broth maqui berry wine wettest in the UK, where frost of winter, reduce growth more shots in the spring. The seeds germinate without cold stratification. In areas where the potential look no frost danger is, it is advisable that the plants in the greenhouse in the spring. The plants grow in the autumn in ramekins, few and far between, if enough. The pots are always for their first winter in a greenhouse. After the last frost expected spring plants in last position can be planted. During their first winter outside Frost requires protection. For further distribution, reproduction of the work is possible: the threshold values of 15 to 30 cm in length can be planted in pots. These cuts usually roots, and they can be planted the following spring. Maqui berries are used in feeding and nutrition supplements mainly because of interest in color and anthocyanin. The berries are dried, raw or in jam, astringent, or as an ingredient in food or drinks juice. Little research completed in the polyphenol Maqui Berry shows its contents include eight glucoside of delphinidin and cyanidin pigments anthocyanins, anthocyanin delphinidin 3-Sambubioside-5-glucoside (34% of total anthocyanins) main. Maqui Berry is located under the content of anthocyanins (see #Occurrence anthocyanin) content in the form of tables with data. A study found that anthocyanins in Maqui leaves are available. The edible fruit was eaten by the Mapuches Indians. Claude Gay 1844 documented in his Atlas of the physical and political history of Chile as the native Maqui used preparing Chicha, the supposedly extraordinary strength and endurance for the Warriors contributed. Speculation, Mapuche used the leaves of Berry, stem, fruit and wine in generations. . . . . .